Tomato Soup With Cumin And Red Pepper Chili

1. 1

   In a large soup pot over a medium low flame sweat the onions until translucent (5-7 minutes).

2. 2

   Add the garlic, cumin and chili pepper and saute until fragrant (1-3 min) over a medium flame.

3. 3

   Add the fresh tomatoes and canned fire roasted tomatoes and saute until the tomatoes are soft (10 min) and season with salt.

4. 4

   Add the stock and allow the soup to simmer for (20-25 min) partially covered.

5. 5

   Once the soup is cool enough to handle, blend in the blender with the butter and then return to the pot. tir in Rice Wine Vinegar and finish with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.