Jamaican Tomato Soup

• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 cups chopped fresh tomatoes
• 1 (28 ounce) can tomatoes, undrained
• 1/4 cup chopped fresh basil
• 1 teaspoon sugar
• 3 tablespoons fresh lemon juice
• 1 tablespoon fresh orange zest
• 2 cups orange juice
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons chopped fresh parsley
• 1/2 - 1 teaspoon salt
• pepper

1. Add oil to a large soup pot; let it get hot.
2. Add in onions and cook/stir over medium heat for 10 minutes or until translucent.
3. Add in fresh tomatoes and canned tomatoes with juice, basil, sugar, lemon juice, and orange peel; bring to a boil.
4. Cover, lower heat, and simmer for 10 minutes.
5. Add the orange juice, cilantro, parsley, salt, and pepper to the container of a blender; puree until well mixed.
6. Add 2 cups cooked tomatoes from the soup pot to the blender; puree until smooth.
7. Pour puree back into the soup pot; stir to combine.
8. Heat for 10 minutes.
9. Serve hot.
10. Garnish with basil, parsley, or chopped green onions, croutons.

olive oil, onion, tomatoes, tomatoes, fresh basil, sugar, lemon juice, fresh orange zest, orange juice, fresh cilantro, parsley, salt, pepper

Taken from www.food.com/recipe/jamaican-tomato-soup-85560 (may not work)