Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Hands-on Time
15 Mins
Total Time
45 Mins
Makes about 2 qt.

Alex learned this creamy soup from his former business partner Mary Boyle Hataway. Strong coffee gives it superior depth.

How to Make It

Step 1

Bring first 10 ingredients and 5 cups water to a boil in a large stockpot over high heat. Reduce heat to medium-high; simmer, stirring occasionally, 20 minutes or until reduced by one-fourth. Cool 15 minutes.

Step 2

Process with a handheld blender until smooth. Stir in cream and next 3 ingredients. Garnish as desired. Serve immediately.

Chef's Notes

Refrigerate in an airtight container up to 4 days, or freeze up to 8 weeks. Reheat over medium heat until soup simmers. (Do not boil.)

Ratings & Reviews

lrenfroe's Review

January 16, 2014
Best tomato soup I have ever had! It was quick and easy and my whole family really enjoyed it. Just paired it with grilled cheese (muenster) sandwiches and it was a hit!!

LondonLiz's Review

January 03, 2014
Easy and delicious. Worth making!