What could be more comforting than a great big bowl of homemade tomato soup. Remember when you would come home from school for lunch and your Mom would have a piping hot bowl of soup ready for you, along with your favorite sandwich? Brings back great memories for me!
SPICY TOMATO SOUP
2 – 28 ounce cans whole tomatoes in juice
1 large onion – rough chop (about 2 cups)
2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh jalapeno chili pepper including the seeds
2 teaspoon finely chopped and peeled fresh ginger
3 tablespoons olive oil
½ ground cumin
2 ¼ cups reduced sodium chicken broth
1 cup heavy whipping cream
1 tablespoon granulated sugar or to taste
2 teaspoons salt or to taste
Drain 1 can of tomatoes, discarding juice; puree with remaining can of tomatoes (including the juice) in a blender.
Cook onion, garlic, chili and ginger in oil in a 4-5 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 salt and simmer, uncovered, stirring occasionally about 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.
Stir in 1 cup heavy whipping cream and additional sugar and/or salt to taste. Return to saucepan and reheat. Serve piping hot with your favorite sandwich!