Spicy Tomato Soup

This Spicy Tomato Soup is one of my favorite winter soups from Gourmet Magazine, December 2004. I love the kick from the fresh ginger and jalapeno. Of course, tomato soup is always best paired with a good grilled cheese sandwich.

*I usually make a double batch and freeze leftovers in small individual containers.

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, seeded
• 2 teaspoons finely chopped peeled fresh ginger
• 3 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 2 1/4 cups vegetable or chicken broth (18 oz)
• 1 tablespoon sugar, or to taste
• 2 teaspoons salt, or to taste

Directions

• Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender or I find an immersion blender easiest.
• 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 with the immersion hand blender in the pot (or in a blender until smooth using caution when blending hot liquids).
• Stir in sugar and salt to taste.

* Pro tip: To freeze leftovers, let the soup come to room temperature and divide into single serving freezer containers. It is best not to use plastic in the microwave to reheat the soup.

Let me know in the comments if you give this recipe a try. Don’t forget the grilled cheese!

Marianne