Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
tomato	3	cups	chopped	80.46	17.3883	3.9336	0.894
tomato	1	can	undrained	62.068999999999996	13.7631	3.2384	0.5397
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
orange zest	1	tablespoon		5.82	1.5	0.09	0.012
orange juice	2	cups		223.2	51.583999999999996	3.472	0.992
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
salt	1/2 - 1	teaspoon		-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.