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Tomato-Joe Soup

Ingredients

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 2 tablespoons butter
• 6 medium tomatoes (2 pounds), peeled and quartered, or two 14.5-ounce cans diced tomatoes, drained
• 2 cups strong brewed coffee
• 1/2 cup water
• 1 6-ounce can tomato paste
• 2 teaspoons sugar
• 1/2 teaspoon salt
• Few dashes bottled hot pepper sauce
• 3/4 cup whipping cream

Directions

1. In a saucepan cook onion, celery, and carrot in hot butter over medium heat 5 minutes, stirring occasionally.
2. Add remaining ingredients except whipping cream and simmer, covered, for 20 to 25 minutes, until vegetables are tender.
3. Transfer tomato mixture, half at a time, to a blender and blend until smooth.
4. Return pureed mixture to saucepan.
5. Stir in 1/4 cup of the whipping cream.
6. Heat through.
7. In a bowl beat remaining whipping cream with an electric mixer on low speed just until soft peaks form.
8. Spoon some of the whipped cream on each serving.

Attribution