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.
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.
Per Serving: 142 calories; protein 2.2g; carbohydrates 10.5g; fat 11g; cholesterol 33.4mg; sodium 654.2mg.