Jamaican Tomato Soup
Dive into a bowl of vibrant, flavor-packed *Jamaican Tomato Soup*, a bold twist on classic tomato soup infused with Caribbean-inspired ingredients. This comforting dish showcases fresh, ripe tomatoes and a harmonious blend of ginger, garlic, and allspice, delivering layers of warmth and complexity. A touch of fiery scotch bonnet pepper adds a customizable kick, balanced beautifully by creamy coconut milk and the zesty brightness of lime juice. Finished with fresh cilantro garnish, this velvety soup is not only a feast for the taste buds but also a visual delight. Perfect as a light meal or a starter, it’s quick to prepare, taking just 45 minutes from start to finish. Serve it with warm bread or crackers for an island-inspired experience that will leave everyone craving more. Whether you're searching for Jamaican recipes, spicy soups, or dairy-free comfort foods, this Caribbean masterpiece is sure to satisfy!
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Recipe Information
Ingredients
- 6 large Fresh ripe tomatoes
- 1 large Yellow onion
- 4 Garlic cloves
- 1 tablespoon Ginger
- 1 medium Carrot
- 1 Scotch bonnet pepper
- 1 cup Coconut milk
- 4 cups Vegetable stock
- 0.5 teaspoon Allspice powder
- 1 teaspoon Thyme leaves (fresh or dried)
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro leaves (for garnish)
Instructions
Wash the tomatoes, onion, carrot, and scotch bonnet pepper. Roughly chop the tomatoes, onion, and carrot. Remove the stem from the scotch bonnet pepper (keep seeds intact for extra heat, or remove for a milder flavor).
Peel and finely mince the garlic and ginger.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, ginger, and carrot to the pot. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened and fragrant.
Add the chopped tomatoes, scotch bonnet pepper, allspice powder, and thyme to the pot. Stir and cook for another 5 minutes, allowing the flavors to meld.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and puree in batches using a countertop blender.
Stir in the coconut milk, lime juice, salt, and black pepper. Return the pot to low heat and cook for an additional 5 minutes to warm through.
Taste and adjust the seasoning as needed. For extra creaminess, feel free to add a splash more coconut milk.
Ladle the soup into bowls and garnish with freshly chopped cilantro leaves.
Serve hot with warm bread or crackers on the side.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4738 mg | 206% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 69.4 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 5064 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
