Creamless Tomato Soup With Cumin and Red Pepper Chili Flakes

Eating Works @eatingworks
by Eating Works @eatingworks
1 Pot
50 min

I’ve been staying with my in laws in Florida over the holidays and this soup has become somewhat of a celebrity. Family and friends alike have been asking for it almost daily, so I know that this crowd pleaser is one that you are going to love and that will be sure to help you impress your friends and family during the winter months.


I used the tomato and sourdough soup recipe from Jerusalem: A Cook Book by Yotam Ottolenghi and Sami Tamimi as a jump off point. I tried to make it without the sourdough and it came up a little flat and too peppery so I changed it up by adding more onions and rice vinegar and here is the result.


Perfect for those of you veggie-centric eaters like me.


This soup is so flavorful that you’ll think you’re drinking tomato sauce. Yet it has NO dairy and NO gluten making it a healthful option for almost anyone. I like to mount it with butter at the end, but you can skip this step and blend it without the butter, or you can even leave it chunky by skipping the blender all together.


Either way I know you’ll love it.


Let me know how you like it in the comments below! 🙂

Creamless Tomato Soup With Cumin and Red Pepper Chili Flakes
Recipe details
  • 1  Pot
  • Prep time: 25 Minutes Cook time: 25 Minutes Total time: 50 min
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Ingredients
  • 2 Large Sweet Onions 10oz, large dice
  • 4 Garlic Cloves chopped
  • 2 Pinches Red Pepper Chili Flakes toasted
  • 1 T Cumin Seeds toasted
  • 1 28 oz Can Organic Fire Roasted Tomatoes
  • 4 Large Tomatoes diced
  • 3 C Low Sodium Vegetable Stock
  • 2 T Unsalted Organic Butter optional
  • 1 T Rice Wine Vinegar
Instructions
In a large soup pot over a medium low flame 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, 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.
Enjoy 🙂
Eating Works @eatingworks
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