Spicy tomato soup
This is an incredibly fast and easy soup. On the table in 30 minutes. This is an adaption of an Epicurious.com recipe. Perfect for winter when served with grilled cheese.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Large pot |
| Stick blender |
| Ingredients |
|---|
| 2 tablespoons vegetable oil |
| 1 large onion, chopped |
| 3 garlic cloves, chopped |
| 3 inches fresh ginger, peeled and finely chopped, optional |
| 1 teaspoon ground cumin |
| 2 28-ounce cans of diced tomatoes |
| 3 cups water or chicken stock |
| 1 bouillon cube, optional |
| 1 teaspoon salt |
| 1 teaspoon sugar |
| 1/2 teaspoon pepper |
| Instructions |
|---|
| • Put the vegetable oil, onion, garlic, and ginger in a large pot. Cook over medium heat until the onions soften, 5 - 8 minutes, stirring occasionally. |
| • Add the cumin and cook 1 minute. |
| • Add the tomatoes, water, bouillon cube, salt, sugar, and pepper and stir. Let simmer for 15 minutes. |
| • Using a stick blender, purée until smooth or to your desired consistency. You can leave it chunky. |
| Variations |
|---|
| • Add chopped zucchini or mushroom stems when you add the onion. |
| • To make it spicy, add a chopped serrano or jalapeño pepper when you add the onion. To make it less spicy, leave out the chopped ginger. |
| Storage |
|---|
| • This can be made ahead and refrigerated for 3 - 4 days or frozen for 3 - 4 months. |
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