Jamaican Tomato Soup
Jamaican tomato soup is made of the unusual combination of tomatoes, orange juice, and lemon juice. Fruity and fresh, it is an ideal supper dish for hot summer days. Strangely enough, you won’t need any thickener to make the soup creamy.
I accompanied it with home-made pita chips, seasoned with oil, onion salt, oregano, and paprika.
On top of all, it is ready in only 10 minutes, making it a perfect solution for those evenings when you feel lazy in the kitchen!
- 1 tablespoon of olive oil
- 1 large yellow onion
- 3 large tomatoes
- 1 cup tomato sauce
- 2 tablespoons lemon juice
- 2 cups orange juice
- 1 teaspoon vegetable powder
- Pinch of pepper
- Handful fresh parsley
- Handful basil
- Splash of soy cream
- 1 tablespoon maple syrup
Finely chop the onion. Cook over a medium heat with some olive oil in a cooking pot, until it becomes translucent. Chop the tomatoes and add them to the pot. Cook for 2-3 minutes.
Add the orange juice, vegetable powder, lemon juice, maple syrup, basil, parsley, and pepper. Finally, add the tomato sauce. Blend with an immersion mixer until smooth and let cook for another 10 minutes over a low heat.
Serve hot, with a splash of soy cream and a little fresh parsley to decorate.
You can accompany your Jamaican tomato soup with some home-made pita chips.