KENTUCKY TOMATO SOUP

Prep Time: 40 minutes
Servings: 6
Calories: 100 per serving

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 almond milk

Instructions

Step 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.
Step 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 almond milk and heat until warm. Do not boil.

Recipe Notes

*Add chicken, boiled egg, cheese so on. That way you also get more protein in.

Nutrition Info

Calories: 100kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g |