spicy tomato soup

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Servs: 4  Prep: 20m  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   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 fi 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 fi

Instructions

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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