SPICY TOMATO SOUP
MAKES 5 CUPS (1.25L)

Too simple. Altogether too tasty. It stems form the ‘fire-roasted’ tomatoes.

1 onion, diced
1 Tbsp. (15 mL) grated or minced ginger
1 Tbsp. (15 mL) minced jalapeno pepper, including seeds or ½ tsp. crushed dried chilies  
2 Tbsp. (30 mL) olive oil
28 oz. tin (796 mL) fire roasted diced tomatoes, including juice
½ c. (125 mL) chicken or vegetable stock
2 Tbsp. (30 mL) fresh minced dill or basil or oregano
Salt and freshly ground black pepper to taste
Sauté onion, ginger, and pepper in oil until soft. Add tomatoes and their juice and stock and simmer for 5 minutes to blend flavours. Purée if you wish. Stir in fresh herbs and serve.

Options: Add a little whipping cream to make it a ‘creamy’ soup, if you wish.