Kentucky Tomato Soup

Updated on October 11, 2022

• 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

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.

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Nutrition Facts (per serving)

142Calories11g Fat11g Carbs2g Protein

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Nutrition FactsServings Per Recipe6Calories142% Daily Value *Total Fat11g14%Saturated Fat7g34%Cholesterol33mg11%Sodium654mg28%Total Carbohydrate11g4%Dietary Fiber3g9%Total Sugars6gProtein2gVitamin C19mg95%Calcium45mg3%Iron1mg5%Potassium455mg10%

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