Spicy Tomato Soup

Organic Vegetable Broth
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Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
40 min

What You'll Need

  • 2 32 oz. cans whole tomatoes in juice
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1 jalapeno chili, halved, seeded and minced
  • 2 tsp. of fresh ginger, minced
  • 3 tbsp. of Spectrum® Organic Extra Virgin Olive Oil
  • ½ tsp. of ground cumin
  • 2¼ cups of Imagine®Low Sodium Chicken Broth or Imagine® Vegetable Broth
  • 1 tbsp. of sugar
  • 2 tsp. of Hain® Sea Salt or to taste

How to Make

  1. Drain tomatoes, then purée in food processor.
  2. 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.
  3. Add cumin and cook, stirring for 1 more minute.
  4. Add tomato purée, broth, sugar and salt. Simmer uncovered, stirring occasionally about 20 minutes.
  5. Purée the soup in batches until smooth. Transfer to a sieve and force through. Discard seeds, season to taste.
  6. Reheat in cleaned saucepan. Tastes great with a grilled cheese sandwich.