Jamaican Tomato Soup

By andreajayros

Ingredients

• 7 1/2 cups
• 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

Details

Servings 1
Adapted from ivu.org

Preparation

Step 1

Add oil to a large soup pot; let it get hot.

Add in onions and cook/stir over medium heat for 10 minutes or until translucent.

Add in fresh tomatoes and canned tomatoes with juice, basil, sugar, lemon juice, and orange peel; bring to a boil.

Cover, lower heat, and simmer for 10 minutes.

Add the orange juice, cilantro, parsley, salt, and pepper to the container of a blender; puree until well mixed.

Add 2 cups cooked tomatoes from the soup pot to the blender; puree until smooth.

Pour puree back into the soup pot; stir to combine.

Heat for 10 minutes.