Spicy Tomato Soup


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)


  1. 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).
  2. Add the garlic and cook and stir 1 minute.
  3. Add the cumin and cook and stir 1 minute.
  4. 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.
  5. Reduce the heat to low and simmer 30 minutes, or until the flavors are melded together.
  6. 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).
  7. Taste and correct for salt. Before serving, stir in the optional heavy cream or half and half.

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