Ingredients
2
(28- to 32-oz) cans whole tomatoes in juice (preferably organic)
1
large onion, coarsely chopped (2 1/4 cups)
2
tsp finely chopped garlic
1
tsp finely chopped fresh jalapeño chile including seeds
2
tsp finely chopped peeled fresh ginger
2
1/4 cups reduced-sodium chicken broth (18 fl oz)
1
tbsp sugar, or to taste
Directions
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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