Spicy Tomato Soup

Here’s a Gourmet magazine recipe that I just tried for the first time and enjoyed.  It’s a great twist on a classic winter food: tomato soup.  I’ve made a few simplifying changes to the recipe because, well, I’m lazy!  I recommend serving this with garlic bread or grilled cheese sandwiches.

Ingredients:

  • 2 (28- to 32-oz) cans whole tomatoes in juice
  • 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

Drain 1 can tomatoes.  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 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).  Stir in additional sugar and salt to taste.  Reheat in cleaned saucepan if necessary.

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