Try using organic canned tomatoes in this 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. Quick Kitchen Gourmet suggests a gooey grilled cheese sandwich.
- Cook Time :
40 min - Ready Time :
40 min
Servings
Ingredients
- 2 cans (28 to 32-oz) cans whole tomatoes in juice
- 1 large onion, coarsely chopped
- 2 teaspoons finely chopped garlic
- 1 teaspoon finely chopped fresh jalapeno chile, including seeds
- 2 teaspoons finely chopped peeled fresh ginger
- 3 tablespoons Olive oil
- 1/2 teaspoon Cumin
- 2-1/4 cup reduced-sodium chicken broth
- 1 tablespoon sugar, or to taste
- 2 teaspoons
Directions
Drain 1 can tomatoes, discarding juice, then puree with remaining can tomatoes (including juice) in a blender
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 pureed tomatoes, broth, 1 tablespoon sugar, and 2 teaspoons sale 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 bowla dn force through sieve, discarding seeds.
Stir in sugar and salt to taste. Reheat in saucepan if necessary.
Soup can be made 3 days ahead and chilled, covered once cool.