Jamaican tomato soup

0 0

Notice: Undefined variable: btn_class in /home/gaurirei/public_html/vegpapa.com/wp-content/plugins/osetin-meal-planner/osetin-meal-planner.php on line 211
Jamaican tomato soup

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 large Tomato
3 red Orange
2 tablespoons Olive oil
1 tablespoon Basil paste
1 tablespoon Dried onion
2 cups Orange juice
1 cup Tomato sauce
3 teaspoons Vegetable powder
2 tablespoons Maple syrup
2 tablespoons juiced Lemon
To taste Salt and pepper
1/3 cup Soy cream
To garnish:
1 pinch fresh Parsley
2 tablespoons Soy cream

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
Cuisine:

This soup uses the unusual combination of orange and tomato juice for a fruity and refreshing result. And the good thing is... it's prepared in only fifteen minutes!

  • 15 minutes
  • Serves 6
  • Easy

Ingredients

  • To garnish:

Directions

Share

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. A great plus is that it’s ready in only fifteen minutes, making it a perfect solution for those evenings when you feel lazy in the kitchen!

To prepare it, heat the olive oil with the basil paste in a soup pot. Add the diced tomatoes and the oranges, cook for a few minutes, then add the rest of the ingredients.

Cook for ten minutes, take off the heat and process with an immersion blender until smooth. Adjust the seasoning, add a gallop of soy cream, and transfer to the serving bowls. Garnish with fresh parsley and a little more soy cream, and serve well hot!

(Visited 130 times, 1 visits today)

Steps

1
Done
5 minutes

Slice and dice

Rinse well the tomatoes, then chop them roughly. Peel the oranges by cutting off the ends and then peeling off the rest of the skin. Then, slice them into rounds.

2
Done
10 minutes

Cook

Heat the oil and the basil paste in a soup pot. Add the diced tomatoes and oranges, and cook them for a couple of minutes. Then, add all the other ingredients, except for the soy cream. If there's not enough liquid to cover everything, add a little water. Stir well, then cover with a lid and cook for 8 minutes. Take off the heat, then, with the help of an immersion mixer, process until you obtain a smooth texture. Adjust with salt and pepper to taste, add the soy cream, stir, then transfer to the serving bowls.

3
Done

Garnish and serve

Garnish each bowl with a drizzle of soy cream and sprinkle some fresh parsley on top.
Enjoy hot!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Muhammara (Lebanese red-pepper dip)
next
Watercress and almond pesto
previous
Muhammara (Lebanese red-pepper dip)
next
Watercress and almond pesto

Add Your Comment