Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Coffee gives a deep, mellow boost to a variety of recipes, including this soup. Top each serving with whipped cream.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan cook onion, celery, and carrots in hot butter over medium heat about 5 minutes or until nearly tender, stirring occasionally. Add tomatoes, coffee, water, tomato paste, sugar, salt, and hot pepper sauce. Bring to boiling; reduce heat. Cover; simmer 20 to 25 minutes until vegetables are tender. Cool slightly.

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  • Place half of the tomato mixture in a blender or food processor. Cover; blend until smooth. Blend remaining tomato mixture. Return all to saucepan. Stir in 1/4 cup of the whipping cream; heat through. In a mixing bowl beat remaining whipping cream with an electric mixer on low speed just until soft peaks form. Spoon some of the whipped cream on each serving. Makes 6 to 8 side-dish servings.

Nutrition Facts

164 calories; fat 12g; cholesterol 39mg; saturated fat 7g; carbohydrates 14g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 7g; protein 3g; vitamin a 5296.3IU; vitamin c 28.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.2mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 378mg; potassium 588mg; calcium 40.4mg; iron 1.1mg.
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