Jamaican Tomato Soup - cooking recipe

Ingredients

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

Preparation

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.
Serve hot.
Garnish with basil, parsley, or chopped green onions, croutons.