Spicy Tomato Soup

• 2 (28- to 32-oz) cans whole tomatoes in juice (preferably organic)
• 1 large onion, coarsely chopped (2 1/4 cups)
• 2 teaspoons finely chopped garlic
• 1 teaspoon finely chopped fresh jalapeno chile including seeds
• 2 teaspoons finely chopped peeled fresh ginger
• 3 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 2 1/4 cups reduced-sodium chicken broth (18 fl oz)
• 1 tablespoon sugar, or to taste
• 2 teaspoons salt, or to taste

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.

tomatoes, onion, garlic, fresh jalapeufo chile including seeds, fresh ginger, olive oil, ground cumin, chicken broth, sugar, salt

Taken from www.epicurious.com/recipes/food/views/spicy-tomato-soup-231175 (may not work)