kentucky tomato soup

kentucky tomato soup
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1/2 cup chopped carrots
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 1/2 cups chopped fresh tomatoes
  • 1 (8 ounce) can tomato sauce
  • 3/4 cup strong brewed coffee
  • 1/4 cup water
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1/3 cup heavy cream


  1. Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes.
  2. Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.

03/07/2017
kentucky tomato soup, Tomato Soup recipe PT10M PT2H 6 435 calories

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