Step 1

Heat the oil in a pot. Mince the red onion and the garlic. Add the onion and garlic to the pan and sautée on medium-high heat 5-6 minutes, until soft.

Step 2

Pour in the Balsamico vinegar and evaporate.

Step 3

Add the canned tomatoes, salt, brown sugar, dried thyme, dried basil and black pepper. Lower the heat to medium and let simmer for 10 minutes, stirring from time to time.

Step 4

Remove the pot from the heat and blend the soup using an immersion blender.

Step 5

Return the soup to the heat and add the chicken stock and the apple cider vinegar. Simmer on medium-low heat for another 5 minutes.

Step 6

Remove from the heat and stir in the sour cream.

Step 7

Serve the soup with extra sour cream to add to taste.