Ingredients:

2 Tbsp extra-virgin olive oil
1 small onion, chopped
1 tsp Urban Accents Cajun Street
3/4 tsp Urban Accents Casablanca Ras El Hanout
1 14.5-oz can diced tomatoes
1 14.5 oz can low sodium chicken stock 
2 tsp honey
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh cilantro
Juice from 1/2 a lemon
Garnish: lemon slices

Directions:

In heavy saucepan heat oil over moderate heat.  Saute onion with spices until onion is softened and begins to brown, 4 to 5 minutes. Add tomatoes, stock, honey, 1 Tbsp parsley and 1 Tbsp cilantro; bring to boil.  Let soup cool and puree in batches in blender or with immersion blender.  Refrigerate soup of 3 to 4 hours.  Stir in lemon juice and salt and pepper to taste; then stir in remaining parsley and cilantro.