3 cups (750 mL) chicken broth
1 can (28 ounce/796 mL) diced tomatoes, juice and all
2 onions, peeled, finely chopped
6 garlic cloves, peeled, finely chopped
1 piece (2-inch/5 cm) fresh gingerroot, peeled, grated
a dash or two of cayenne pepper, or more to taste
In a saucepan over medium heat, combine broth, tomatoes, onions, garlic, gingerroot and cayenne. Bring to a boil, reduce heat and simmer for 10 minutes. Makes 4 to 6 servings.
Note: This soup can be serving chunky, as is, or, on sick days, it can be puréed in a blender for slow sipping. Either way, it can be frozen in convenient amounts.