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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Adapted from a Moosewood recipe. A neat combo of flavors that I thought were dynamite together. 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 |
Directions:
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.
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