Spicy Tomato Soup

Ingredients

• •2 cans whole tomatoes in juice
• •1 large onion
• •2 teaspoons finely chopped garlic
• •1 teaspoon fresh jalapeño chile
• •2 teaspoons fresh ginger
• •3 tablespoons olive oil
• •½ teaspoon ground cumin
• •2¼ cups reduced-sodium chicken broth
• •1 tablespoon sugar
• •2 teaspoons salt
• •or to taste

Cooking Instructions

1. 1.

   Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender.

   5 min

2. 2.

   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 puréed 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.

   30 min

3. 3.

   Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.

   5 min