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Soup: Spicy Tomato & Rice Soup




Source of Recipe


Betsy


List of Ingredients




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 jalapeño chile including seeds
2 teaspoons finely chopped peeled fresh ginger
3 tablespoons olive oil
1/2 teaspoon ground cumin
2 1/4 cups Organic vegetable broth (18 fl oz)
1 1/2 cups brown rice
1 tablespoon sugar, or to taste
2 teaspoons salt, or to taste


Recipe



Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender.
Cook onion, garlic, chile, and ginger in oil in a 4- to 5-quart heavy pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook, stirring, 1 minute. Stir in puréed 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. Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds and chunks of ginger.
Stir in sugar and salt to taste. Add rice and reheat in cleaned saucepan if necessary.

Makes 4 servings.