Kentucky Tomato Soup

Ingredients

• tablespoon sbutter
• cup chopped onion
• 1/2 cup chopped carrots
• stalk scelery, chopped
• clove sgarlic, minced
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 cup schopped fresh tomatoes
• (8 ounce) can tomato sauce
• 3/4 cup strong brewed coffee
• 1/4 cup water
• teaspoon white sugar
• teaspoon salt
• ground black pepper to taste
• 1/3 cup heavy cream

Instructions

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. France C