Kentucky Tomato Soup

Kentucky Tomato Soup


"This creamy tomato soup is delicious and has a twist - the addition of strong, black coffee. This is the perfect summer dish for using freshly picked tomatoes from the garden. Remember - the better the quality of the tomatoes, the better the taste of the soup."

Ingredients 40 m {{adjustedServings}} servings 142 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 654 mg
  • 26%

Based on a 2,000 calorie diet

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  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.
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Reviews 23

  1. 26 Ratings

Sarah Jo

This is SO, so good and amazingly, quite easy and idiot-proof. Just heaven. I love that it calls for fresh produce. Our local farmers markets really have the best produce which really takes your typical tomato soup over the top. I used organic tomato sauce and FF half-n-half. Wonderful. This is low in calories and high vitamins so I didn't feel guilty going back for a little more. This one's a keeper. NOTE: Next time, I'd like to add some fresh basil to really drive me crazy.


Ok. For the sake of novelty I had to try this soup. Coffee? In tomato soup?? Really??? Really. It works. The coffee adds a ... beefiness. Plus this fresh tomato soup couldn't be any easier ~ no blanching and peeling tomatoes!! Just buzz with the immersion blender then add half-n-half to desired creaminess. I finished the soup with fresh basil and thyme, but it really is good without. .... coffee... huh... who woulda thunk.... thanks lagirl.


Of course I have to give this recipe five stars - it's my own! Funny enough, I had forgotten about it until I did a tomato soup search and it popped up as an option! Remember - use homegrown or farmer's market fresh tomatoes for the best taste. Second choice is homegrown tomatoes that you canned back in the summertime. Do not use hard, yucky grocery store winter tomatoes and expect this to turn out well.