Dairy-Free Tomato Soup with Cumin and Red Pepper Chili
By: maren epstein
Published: Monday, February 8, 2016 - 3:14pm

Ingredients




2 Large Sweet Onions (10oz), large dice
4 Garlic Cloves, chopped
2 Pinches Red Pepper Chili Flakes, toasted
1T Cumin Seeds, toasted
1 28oz Can Organic Fire Roasted Tomatoes
4 Large Tomatoes, diced
3C Low Sodium Vegetable Stock
2T Unsalted Organic Butter
1T Rice Wine Vinegar

Preparation

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. 6 Stir in Rice Wine Vinegar and finish with salt and pepper to taste. 7 Enjoy :)

About

A Cream free Tomato Soup with Cumin Seeds and Red Pepper Chili Flakes. Gluten and dairy free and can be made vegan or vegetarian.