Jamaican Tomato Soup Recipes

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JAMAICAN PEPPER POT SOUP



Jamaican Pepper Pot Soup image

A classic Caribbean soup and a specialty of Sign Great House near Montego Bay, Jamaica

Provided by Food Network

Yield 6 large servings

Number Of Ingredients 15

2 pounds pig tails, scrubbed, rinsed in cold water, and cut into 1-inch pieces
1 pound salt beef, cut into 1/2-inch cubes
6 1/2 pints water
1 pound yams, peeled and chopped into 1-inch cubes
1 pound coco, peeled and chopped
4 cups ice water
12 okra, rinsed
8 ounces Indian kale, trimmed of heavy stalks and finely sliced
1 teaspoon powdered thyme
Freshly ground salt
Freshly ground pepper
6 ounces onion, thinly sliced
3 scallions, finely chopped
1 can callaloo* or 1 pound fresh spinach, shredded
*a Jamaican green vegetable that tastes like a cross between broccoli and spinach

Steps:

  • In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.
  • Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.
  • After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.
  • Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.

JAMAICAN TOMATO SOUP



Jamaican Tomato Soup image

Make and share this Jamaican Tomato Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 55m

Yield 7 1/2 cups

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 108.2, Fat 4.1, SaturatedFat 0.6, Sodium 166.5, Carbohydrate 17.5, Fiber 2.8, Sugar 11.9, Protein 2.4

JERSEY FRESH TOMATO SOUP



Jersey Fresh Tomato Soup image

New Jersey is a well-known producer of tomatoes. Having our own garden leaves us with an abundance at the end of the season. Not wanting the tomatoes to go to waste, Hubby and I came up with our favorite version of tomato soup.

Provided by SHORECOOK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 2h

Yield 4

Number Of Ingredients 13

7 cups peeled, seeded, and chopped tomatoes
1 cup finely chopped carrots
¾ cup finely chopped onion
1 (13.75 ounce) can chicken broth
1 tablespoon white sugar
2 teaspoons sea salt
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup 2% milk
2 teaspoons dried basil
½ teaspoon celery salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder

Steps:

  • Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a stockpot, then reduce heat to medium-low. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt.
  • Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 30 g, Cholesterol 30.2 mg, Fat 10.9 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.4 g, Sodium 1665.7 mg, Sugar 17.7 g

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