Step 1

Place olive oil in a dutch oven and heat over medium-high heat. Add onions and garlic and saute for about 7-8 minutes or until onions soften.

Step 2

Add cumin and red pepper flakes and cook, stirring for one minute.

Step 3

Add tomatoes and juices, chicken broth, salt, pepper and sugar.

Step 4

Bring to a low boil then reduce heat to simmer and cook for about 20 minutes.

Step 5

Working in batches, blend soup in a blender until smooth or use an immersion blender. Be careful when blending hot liquids!

Step 6

Serve immediately with grilled cheese and bacon for garnish.