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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Better Homes and Gardens Ingredients:
2 tablespoons butter |
1 cup chopped onion |
1 cup chopped celery |
1 cup chopped carrot |
2 (14 1/2 ounce) cans diced tomatoes, drained (or 6 medium tomatoes, peeled and quartered) |
2 cups strong brewed coffee |
1 (6 ounce) can tomato paste |
2 teaspoons sugar |
1/2 teaspoon salt |
hot pepper sauce |
3/4 cup whipping cream |
Directions:
1. In a saucepan, melt butter over medium heat.
2. Add onion, celery, and carrot.
3. Cook about 5 minutes or until nearly tender, stirring occasionally.
4. Add tomatoes, coffee, 1/2 cup water, tomato paste, sugar, salt, and hot pepper sauce to taste.
5. Bring to boiling; reduce heat.
6. Cover; simmer for 20-25 minutes or until vegetables are tender; cool slightly.
7. Place half of tomato mixture in a blender or food processor.
8. Cover and blend or process until smooth.
9. Transfer to a bowl; repeat with remaining tomato mixture.
10. Return all of the tomato mixture to saucepan.
11. Stir in 1/4 cup of the whipping cream; heat through.
12. In a medium bowl, beat the remaining 1/2 cup whipping cream with an electric mixer on low speed just until soft peaks form (tips curl).
13. Top each serving with whipped cream.
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