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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1	cup	chopped	64.0	14.944	1.76	0.16
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
flat leaf parsley	1/4	cup	chopped	-	-	-	-
tomato	2 1/2	cups	chopped	67.05	14.4902	3.278	0.745
tomato sauce	1	can		-	-	-	-
coffee	3/4	cup	brewed	112.995	18.7535	3.7544	2.6244
water	1/4	cup		0.0	0.0	0.0	0.0
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
salt	1	teaspoon		-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.