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KENTUCKY TOMATO SOUP Recipe

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This recipe for KENTUCKY TOMATO SOUP is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons butter
1 cup chopped onion
1/2 cup chopped carrots
2 stalks celery, chopped
2 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
2 1/2 cups chopped fresh tomatoes
1 (8 ounce) can tomato sauce
3/4 cup strong brewed coffee
1/4 cup water
1 teaspoon white sugar
1 teaspoon salt
ground black pepper to taste
1/3 cup heavy cream
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
HOPE DEFERRED MAKES THE HEART SICK, BUT WHEN THE DESIRE COMES, IT IS A TREE OF LIFE. ~ PROVERBS 13:12

 

 

 

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