Kentucky Tomato Soup

3 tablespoons butter

1 cup chopped onion

½ cup chopped carrots

2 stalks celery, chopped

2 cloves garlic, minced

¼ cup chopped fresh flat-leaf parsley

2 ½ cups chopped fresh tomatoes

1 (8 ounce) can tomato sauce

¾ cup strong brewed coffee

¼ cup water

1 teaspoon white sugar

1 teaspoon salt

ground black pepper to taste

⅓ cup heavy cream

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 and heat until warm. Do not boil.