Best Jamaican Tomato Soup Recipes

JAMAICAN TOMATO SOUP

Steps:

• 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.

BEST TOMATO SOUP EVER

Steps:

• To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
• Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
• Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
• Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
• Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
• Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
• Serve the soup warm!

CARIBBEAN GINGER TOMATO SOUP

Steps:

• Stir together soup, coconut milk and ginger in heavy, medium-size saucepan.
• Bring to boiling over medium heat, stirring often.
• Season with salt and pepper.Serve hot.