Spicy Tomato Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon ground cumin
- 3 tablespoons olive oil
- 2 teaspoons finely chopped garlic
- 2 teaspoons salt, or to taste
- 1 tablespoon sugar, or to taste
- Carbohydrate 29 g(10%)
- Fat 11 g(17%)
- Fiber 10 g(40%)
- Protein 6 g(13%)
- Saturated Fat 2 g(8%)
- Sodium 1603 mg(67%)
- Calories 224
Preparation Drain 1 can tomatoes, discarding juice, then purée 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 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. Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.
Preparation Drain 1 can tomatoes, discarding juice, then purée 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 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. Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.
