The amazing flavors of citrus and sweet tomato come together in this light summery Caribbean Citrus Tomato Soup.
Orange, lemon and lime, juice and skin in a tomato soup may sound weird, but it is really very light and refreshing. Serve it as a light appetizer or serve it as lunch or dinner with a protein rich salad or sandwich.
Key Ingredients of This Recipe
- Tomatoes
- Onion
- Orange
- Lemon
- Lime
- Basil
How to Make Caribbean Citrus Tomato Soup
Step 1 – Peel the orange and the lime with as little as pith (the white stuff immediately under the skin) as possible and cut the skin in strips.
Squeeze the juice out of the orange, lime and lemon.
Step 2 – Chop the onion fine.
Peel the tomatoes by slicing a cross into the base with a knife and submerge them into boiling water. When you see the skin parts at the cut, transfer the tomatoes into a bowl of ice water. When cool, peel the skin off. Peeling the tomatoes is not a must, but if you don’t have a blender, making the soup smooth is easier without the tomato skins. Cut the tomatoes in quarters.
Heat olive oil in a pan and add the onion, citrus skins and tomato quarters. Allow to cook for a few minutes and then add the orange, lime and lemon juice.
Step 3 – Cover the pan and simmer for about 20 minutes. Transfer everything from the pan into a food processor and blend until smooth.
Step 4 – To make sure you have a velvety smooth soup, place a sieve over a pan and pour the soup from the blender straight into the sieve.
Step 5 – To finish the Caribbean Citrus Tomato Soup, add salt, pepper, nutmeg and taste the soup.
If it is too bitter of sour, add a pinch of sugar. If it it not enough, add some orange juice.
Pour the soup in bowls or plates and decorate with strips of basil.
Other Tomato Soup Recipes to Try
Caribbean Citrus Tomato Soup.
Ingredients
- 1 orange peel and juice
- 1 lime peel and juice
- 1/2 lemon zest and juice
- 1/4 onion chopped
- 1.5 pounds tomatoes
- 1 tablespoon olive oil
- salt & pepper
- nutmeg
- 1 pinch sugar optional
- basil chopped
Instructions
- Peel the orange and the lime with as little as pith (the white stuff immediately under the skin) and cut this in strips.
- Squeeze the juice out of the orange, lime and lemon.
- Chop the onion fine.
- Peel the tomatoes by slicing a cross into the base with a knife and submerge them into boiling water. When you see the skin parts at the cut, transfer the tomatoes into a bowl of ice water. When cool, peel the skin off. Cut the tomatoes in quarters. (NOTE 1)
- Heat olive oil in dutch oven and add the onion, citrus skins and tomato quarters. Allow to cook for a few minutes and then add the orange, lime and lemon juice.
- Cover and simmer for about 20 minutes.
- Transfer into a blender and blend until smooth.
- To make sure you have a velvety smooth soup, place a sieve over a pan and pour the soup from the blender straight into the sieve.
- To finish the Caribbean Citrus Tomato Soup, add salt, pepper, nutmeg and taste the soup. If it is too bitter of sour, add a pinch of sugar.
- Pour the soup in bowls or plates and decorate with strips of basil.
Notes
- Peeling the tomatoes is not a must, but when you don’t have a blender, it make it a little easier to get to a smooth soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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