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Kentucky Tomato Soup
Kentucky Tomato Soup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Creamy tomato soup with a bold twist of black coffee, perfect for enjoying garden-fresh summer tomatoes.
Ingredients:
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 0.5 cup chopped carrots
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 0.25 cup chopped fresh flat-leaf parsley
  • 2.5 cups chopped fresh tomatoes
  • 1 (8 ounce) can tomato sauce
  • 0.75 cup strong brewed coffee
  • 0.25 cup water
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 0.33333334326744 cup heavy cream
Instructions:
  • In a stock pot over medium heat, melt the butter. Add onion, carrots, celery, garlic, and parsley. Cook until onion is soft, about 5 minutes. Stir in tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring to a boil, then simmer for 20-25 minutes.
  • Transfer the hot soup to a blender, filling it only halfway. Secure the lid with a kitchen towel and pulse a few times to start blending. Puree in batches until smooth, then transfer to a clean pot. Stir in the cream and gently heat until warm without boiling.

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