I've always loved tomato soup--even the Campbell's condensed version. Soup, in general, is great comfort food, particularly in the fall, as the temperatures start to drop and slurping down and delicious bowl of yummy food can make you feel like a kid again (particularly if accompanied by a nice grilled cheese sandwich cut in triangles). Normally, I'm not one to mess with a classic, but this tomato soup is doggone delicious. An updated, flavor-packed, and slightly spicy adult version of the beloved classic. And, while it does require a little more than a can opener, it's easy and quick too.
2 cups chicken broth
1 medium onion, diced
2 cloves garlic
2 Tablespoons fresh grated ginger
1 teaspoon cumin
1/2 teaspoon cinnamon
1 teaspoon honey
1/2 teaspoon chili sauce (tabasco, el tapatio, sriracha)
1 Tablespoon olive oil
Salt and pepper to taste
Yogurt or coconut milk (for the pretty swirly effect)
In a medium-large saucepan over medium-high heat, saute the onion, garlic, and ginger in olive oil for 3-5 minutes (until translucent). Add the crushed tomatoes (juices included), broth, cumin, cinnamon, honey, and chili sauce and bring the mixture to a boil. Reduce heat to simmer and cook for 20 minutes.
If you like your soup on the chunky side, you're all set: just ladle into bowls and enjoy. Alternatively, you can puree the soup in a blender or food processor for silky smooth texture. I've loved it both ways. In the photo above, yogurt is swirled into unblended soup.