Tomato Soup

• 1 can imported Italian plum tomatoes with basil
• 1 c. vegetable broth
• 1 small onion
• 1 tangerine
• 2 sprig fresh oregano
• 2 sprig Fresh basil
• 2 dried bay leaves
• 1 tbsp. extra-virgin olive oil
• 2 tsp. sugar or honey
• 1 tsp. salt
• 1/2 tsp. Freshly ground pepper
• Julienne basil leaves, tangerine or navel orange zest

1. Puree tomatoes with juice and basil from the can in a blender or food processor.
2. Pour into a large saucepan; stir in remaining ingredients.
3. Bring to a boil; reduce heat to low, and simmer uncovered 15 minutes, stirring once or twice.
4. Remove from heat; discard tangerine or orange pieces, herb sprigs, and bay leaves with slotted spoon.
5. Ladle into 4 bowls.
6. Garnish soup with basil and zest.

italian plum tomatoes, vegetable broth, onion, tangerine, oregano, fresh basil, bay leaves, extravirgin olive oil, sugar, salt, freshly ground pepper, julienne basil

Taken from www.delish.com/recipefinder/tomato-soup-267 (may not work)