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
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,
Stir in sugar and salt to taste.
Reheat in cleaned saucepan if necessary.
Makes 4 servings.