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Ingredients
2 32oz cans whole tomatoes in juice
2 cloves of garlic minced
1 jalapeno chili, halved, seeded and minced
2 teaspoons of freshly minced fresh ginger
3 tablespoons of Spectrum Organic Spanish Olive Oil
½ teaspoon of ground cumin
2¼ cups of Imagine Low Sodium Chicken or Vegetable Stock
2 teaspoons of Hain Sea Salt or to taste.
Directions
- Drain tomatoes, puree tomatoes in processor.
- In a medium size heavy bottom non reactive soup pan, cook onions, garlic, chili and ginger in the oil over a moderate heat, stirring occasionally until onion is soft about 8 minutes.
- Add cumin and cook, stirring for 1 more minute.
- Add tomato puree, broth, sugar and salt. Simmer uncovered, stirring occasionally about 20 minutes.
- In batches puree soup until smooth. Transfer to a sieve and force through. Discard seeds, season to taste.
- Reheat in cleaned saucepan, great with a grilled cheese sandwich.
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