Kentucky Coffee-Infused Tomato Soup

Heat a large stock pot over medium temperature, allowing the butter to melt and become liquid. Introduce the onion, carrots, celery, garlic, and parsley into the pot, stirring constantly until the onion becomes soft and its color changes to a translucent state, approximately 5 minutes pass. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper to the pot. Bring the soup mixture to a rolling boil and cook for 20 to 25 minutes, allowing it to simmer.

Transfer the hot soup into a blender, filling the container no more than halfway full. Securely hold down the lid of the blender with a folded kitchen towel and initiate the blending process, using short pulses to get the soup moving before stopping it. Puree the soup in batches until smooth and pour into a clean pot. Blend in batches to achieve desired consistency. Stir in the cream and warm it up until it reaches a comfortable temperature, avoiding boiling point.