Spicy Corn and Tomato Soup | America's Test Kitchen

Ingredients

• 1 (28-ounce) can whole peeled tomatoes
• 2 tablespoons unsalted butter
• 1 onion , chopped fine
• 2 garlic cloves , minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon table salt , divided
• 1/2 teaspoon pepper
• 4 cups vegetable broth
• 2 1/2 cups frozen corn
• 2 teaspoons minced canned chipotle chile in adobo sauce
• 2 ounces cotija cheese , crumbled (½ cup)