Kentucky Tomato Soup recipe
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Ingredients
- 3 tablespoons butter 1 cup chopped onion ½ cup chopped carrots 2 stalks celery, chopped 2 cloves garlic, minced ¼ cup chopped fresh flat-leaf parsley 2 ½ cups chopped fresh tomatoes 1 (8 ounce) can tomato sauce ¾ cup strong brewed coffee ¼ cup water 1 teaspoon white sugar 1 teaspoon salt ground black pepper to taste ⅓ cup heavy cream
Nutrition Info
- 142 caloriescarbohydrate: 10.5 gcholesterol: 33.4 mgfat: 11 gfiber: 2.5 gprotein: 2.2 gsaturatedFat: 6.7 gservingSize: -sodium: 654.2 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Kentucky Tomato Soup
Directions
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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.
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.