Over medium-high, heat the olive oil in a pot and sauté onions and garlic for one minute.

Add chili powder.

Stir in cherry tomatoes and cook until tender.

Stir in can of diced tomatoes with juice, vegetable stock, apple cider vinegar, and basil.

Bring to boil, cover with a lid and allow to simmer for five minutes.

Using an immersion blender (or transfer to a blender), purée to desired consistency.

Season with salt and pepper. Garnish with rustic bread.