Spicy Tomato Jalapeno Soup
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
- 2 (28 ounce) cans whole tomatoes (drain only 1 can)
- 1 large onion, chopped
- 1 -2 tablespoon minced fresh garlic
- 1 jalapeno pepper (with seeds or without, leave the seeds for more heat)
- 2 teaspoons finely minced fresh ginger
- 1⁄4 cup olive oil
- 1⁄2 teaspoon cumin
- 2 1⁄2 cups chicken broth
- 1 -4 tablespoon sugar (to taste)
- salt and pepper
- whipping cream (unwhipped)
Directions
- Puree 2 cans of tomatoes in a blender (leave one with the juice, and the other drained).
- In a heavy large pot or saucepan saute the onion, garlic, chile pepper and fresh ginger until onion is softened (about 6 minutes).
- Add in cumin; cook stirring 1 minute.
- Stir in pureed tomatoes, broth, 1 tablespoon sugar and 2 teaspoons salt; simmer uncovered, stirring occasionally for 30-40 minutes.
- At this point you may refrigerate and puree the following day, or cool the mixture slightly then blend in a blender until smooth (be careful when blending hot liquids!).
- Force the liquid over a sieve to remove any seeds.
- If needed heat the soup.
- Ladle into bowls and drizzle with whipping cream.
- Delicious!
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