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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We prefer the taste of organic canned tomatoes in this particular recipe, as they tend to be sweeter. If using other canned tomatoes, you might want to add a bit more sugar to balance their acidity. Ingredients:
2 (28- to 32-oz) cans whole tomatoes in juice (preferably organic) |
1 large onion, coarsely chopped (2 1/4 cups) |
2 teaspoons finely chopped garlic |
1 teaspoon finely chopped fresh jalapeño chile including seeds |
2 teaspoons finely chopped peeled fresh ginger |
3 tablespoons olive oil |
1/2 teaspoon ground cumin |
2 1/4 cups reduced-sodium chicken broth (18 fl oz) |
1 tablespoon sugar, or to taste |
2 teaspoons salt, or to taste |
Directions:
1. Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender.
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.
3. Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.
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