Active Time

　　20 min

　　Total Time

　　40 min

　　We prefer the taste of organic canned tomatoes in this particular 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.

　　

Ingredients

Makes 4 servings

　　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 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

　　

Step 1

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

　　

Step 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.

　　

Step 3

Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.