Spicy Tomato Soup
A flavorful homemade tomato soup with a spicy kick from jalapeño, enhanced with aromatic ginger, garlic, and cumin. Made with whole canned tomatoes and chicken broth for a rich, smooth consistency.
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.
Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender.
5 min
- 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.
Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.
5 min
