- 2 tbsp Olive Oil
- 2 large Sweet Onions large dice
- 4 cloves Garlic chopped
- 2 Pinches Red Pepper Chili Flakes
- 1 tbsp Cumin Seeds
- 1 28 oz Can Organic Fire Roasted Tomatoes
- 4 Large Tomatoes diced
- 3 C Low Sodium Vegetable Stock
- 2 tbsp Unsalted Organic Butter optional
- 1 tbsp Rice Wine Vinegar
In a large soup pot over a medium low flame heat olive oil, then sweat the onions until translucent (5-7 minutes).
Add the garlic, cumin and chili pepper and saute until fragrant (1-3 min) over a medium flame.
Add the fresh tomatoes and canned fire roasted tomatoes and saute until the tomatoes are soft (10 min) and season with salt.
Add the stock and allow the soup to simmer for (20-25 min) partially covered.
Once the soup is cool enough to handle, ( optional blend in the blender with the butter and then return to the pot).
Stir in Rice Wine Vinegar and finish with salt and pepper to taste.
Serving: 1cup | Calories: 133kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 665mg | Potassium: 658mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1030IU | Vitamin C: 24mg | Calcium: 87mg | Iron: 3mg