Spicy Tomato Soup Recipe
- 2 (28 ounce) cans whole tomatoes in juice (preferably organic)
- 1 large onion, coarsely chopped
- 2 teaspoons finely chopped garlic
- 1 teaspoon finely chopped fresh jalapeno chile including seeds
- 2 teaspoons finely chopped peeled fresh ginger
- 3 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 2 1/4 cups canned fat-free, reduced-sodium chicken broth
- 1 tablespoon sugar, or to taste
- 2 teaspoons salt, or to taste
- Drain 1 can tomatoes, discarding juice, then puree with remaining can tomatoes (including juice) in a blender.
- Cook onion, garlic, chile, and ginger in oil in a 4- to 5-quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook, stirring, 1 minute. Stir in pureed tomatoes, broth, 1 tablespoon sugar, and 2 teaspoons salt and simmer, uncovered, stirring occasionally, 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.
- Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.
