Kentucky Tomato Soup Recipe

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.