Spicy Tomato Soup
1 tablespoon butter 2 tablespoons extra virgin olive oil 1 large onion, chopped (about 2 1/4 cups) 1 medium jalapeño, finely chopped (remove ribs and seeds if you don’t want your soup super spicy) 3 teaspoons fresh ginger, peeled and finely chopped 3 cloves garlic, peeled and finely chopped (about 3 teaspoons) 1/2 teaspoon ground cumin Two 24-ounce jars tomato sauce (preferably Bionatura brand – labeled as “strained tomatoes”) or two 28-ounce cans whole tomatoes 3 cups chicken stock or low-sodium broth 2 teaspoons kosher salt 2 tablespoons (or more to taste) sugar or honey 1/4 cup heavy cream or half-and half (optional)
Special Equipment: stick (hand) blender or regular blender (optional)
- In a heavy pot, melt the butter and olive oil over medium-high heat. Add the onions, jalapeno, and ginger. Cook and stir until the vegetables have softened, about 8 minutes (do not let brown – adjust the heat if necessary).
- Add the garlic and cook and stir 1 minute.
- Add the cumin and cook and stir 1 minute.
- Add the tomato sauce or tomatoes, the chicken stock or broth, the salt, and the sugar or honey. Stir well and bring to a gentle boil.
- Reduce the heat to low and simmer 30 minutes, or until the flavors are melded together.
- Remove from heat and puree using a hand blender or regular blender (be careful with hot liquids, and remember not to fill your regular blender too full).
- Taste and correct for salt. Before serving, stir in the optional heavy cream or half and half.