Description
This creamy tomato soup is delicious and has a twist – the addition of strong, black coffee. This is the perfect summer dish for using freshly picked tomatoes from the garden. Remember – the better the quality of the tomatoes, the better the taste of the soup.
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6