Ingredients
6
6 servings
- •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
- •ground black pepper to taste
- •0.33333334326744 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.
Nutritional Facts
Per 6 servings
- Calories: 142
- Carbohydrate: 11g
- Fat: 11g
- Fiber: 3g
- Protein: 2g
- Sugar: 6g
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