Tomato Rose Soup Version 2
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 cheese and heat until warm. Do not boil.
Ingredients
Directions
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 cheese and heat until warm. Do not boil.
Notes
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