Spicy Tomato Soup

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"We prefer the taste of organic canned tomatoes in this particular recipe, as they tend to be sweeter. If using other canned tomatoes, you might want to add a bit more sugar to balance their acidity."
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Ingredients

40 m servings 232 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2249 mg
  • 90%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Drain 1 can tomatoes, discarding juice, then puree with remaining can tomatoes (including juice) in a blender.
  2. 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 pureed 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.
  3. Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.

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