Caribbean Ginger Tomato Soup Food

JAMAICAN TOMATO SOUP

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.

TOMATO-GINGER SOUP

Steps:

• IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
• IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
• Add stock to large saucepan and bring to the simmering point.
• Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
• Simmer for 2 minutes.
• Serve at once.

GINGER TOMATO SOUP

Steps:

• Put the stock in a saucepan and bring to simmering point.
• Add the ginger, soy sauce, chili bean sauce, sugar and the tomatoes. Simmer for 2 minutes and serve immediately.
• Add a dash of lemon juice for a South-East Asian touch or serve at room temperature on particularly hot, summer days.