Finely dice the onion
In a medium saucepan, add 2 tablespoons of olive oil and diced onions then sauté for 5 minutes or just until the onions are tender.
Add a tablespoon of garlic and a teaspoon of ginger and sauté just until they release their aromas.
Chop the red chilies and red pepper and add to the pot.
Grate the tomatoes then add to the onions, add a pinch of salt for taste. Let it cook for 5 to 8 minutes.
Meanwhile, shred your pepper jack cheese and add to the pot. You can remove it from the heat and allow the cheese to melt from the heat of the soup then sprinkle a pinch of sugar if needed to balance the acidity of the tomatoes.
Add 2 to 3 tablespoons of water if your tomatoes are not as juicy as you anticipated.
If you like it smooth like me then you can blend it or serve as it is. Serve and enjoy.
