2 cans (400 gr.) Carmelina Whole Tomatoes
1 tbsp.The Olive Tap’s Roasted Garlic Olive Oil
2 tbsp. The Olive Tap’s Italiano 100% Extra Virgin Olive Oil
2 tsp. chopped fresh ginger
1 large onion, coarsely chopped
1/2 tsp. ground cumin
2 1/4 cups chicken broth
Salt and sugar to taste
Puree the canned tomatoes in a blender. Heat the Olive Oil in a heavy 4-quart pot and sauté the ginger and onion. Add the cumin and cook for about 1 minute. Mix into the pot the pureed tomatoes, the chicken broth, and salt and sugar to taste. Simmer uncovered for 20 minutes, stirring occasionally.
Run the soup through a blender in small batches (use caution when blending hot liquids). Filter the soup through a course sieve and discard the seeds. Garnish with fresh basil, if desired.
Adapted from Gourmet Magazine