Spicy Tomato Soup

By Heritage330

Ingredients

• 2 (28 to 32 ounces) cans of whole tomatoes in juice (preferably organic)
• 1 large onion coarsely chopped
• 4 tsp. finely chopped garlic
• 4 tsp. finely chopped peeled fresh ginger
• 4 tsp. finely chopped jalapeno, including seeds
• 3 Tbs. olive oil
• 1/2 tsp ground cumin
• 2 1/4 cup reduced sodium chicken broth
• 1 Tbs. sugar or to taste
• 2 tsp salt or to taste

Preparation

Step 1

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

Cook onion, garlic, ginger, and jalapeno in oil over moderate heat, stirring frequently, until onion is softened, about 8 minutes.

Add cumin and cook stirring one minute.

Stir in pureed tomatoes, broth, 1 tablespoonn sugar, and 2 teaspoons salt and simmer, stirring occationally, for 20 minutes.

Working in batches of three or four, blend soup in a blender, until smooth.

Transfer soup as blended to a sieve set over a large blwo and force through the sieve, discarding seeds.

Stir in sugar and salt to taste,