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Spicy Tomato Soup

['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 reduced-sodium chicken broth (18 fl oz)', '1 tablespoon sugar, or to taste', '2 teaspoons salt', 'or to taste']

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 nonreactive 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 (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.
Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.

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