Tomato Joe Soup

[Guest guest]

I made this last night from a recipe in my April 2006 Better Homes and Garden

Magazine.

I didn't make any changes End result was unexpectedly good.

 

TOMATO JOE SOUP

 

2 med. carrots, chopped (1 cup)

2 med. onion chopped (1 cup)

2 stalks celery chopped (1 cup)

2 Tbsp. butter or margarine

6 med. tomatoes, peeled and quartered or 2 14 1/2 oz cans of diced drained

tomatoes

2 cups strong brewed coffee

1/2 cup water

1 6-oz can tomato paste

2 tsp. sugar

1/2 tsp. salt

Few dashes of hot pepper sauce

3/4 cup whipping cream

 

In a saucepan cook onion, celery, and carrots in butter over medium heat about

5 minutes. Add tomatoes, coffee, tomato paste, sugar, salt, water and hot

pepper sauce. Bring to boiling and reduce heat. Cover and simmer for 20 to 25

minutes or until vegetables are tender.

Place half the tomato soup mixture in a blender or food processor and process

until smooth. Blend the remaining mixture and return all to saucepan. Stir in

1/4 cup of cream and heat through.

In a mixing bowl place the balance of cream and whip with electric mixer until

soft peaks form.

Ladle soup in bowls and top with a spoonful of whipped cream.Calories 164 per

serving. Serves 6

 

 

 

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