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Recipes Around the World International Vegetarian Union
Vegan Latin American/Caribbean Recipes
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Jamaican Tomato Soup
From: ratherbeswimmin'

Adapted from a Moosewood recipe. A neat combo of flavors that I thought were dynamite together.

  • 7 1/2 cups
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 cups chopped fresh tomatoes
  • 1 (28 ounce) can tomatoes, undrained
  • 1/4 cup chopped fresh basil
  • 1 teaspoon sugar
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon fresh orange zest
  • 2 cups orange juice
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped fresh parsley
  • 1/2-1 teaspoon salt
  • pepper

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.