What makes this soup especially interesting is the way the citrus is layered into the cooking from the beginning. The onion, citrus skins, and tomatoes soften together in olive oil first, building a savory base while drawing out the aromatic oils from the fruit. Once the orange, lemon, and lime juices are added, the soup takes on a brighter, more tropical note that lifts the natural sweetness and acidity of the tomatoes. Blended until smooth, it becomes silky and full of fresh, vibrant flavor.
For a recipe for two, this is the kind of soup that feels a little adventurous without becoming complicated. This is a soup that requires good tomatoes and good citrus and rewards you generously for using both.
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Key Ingredients of This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- 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.
Cover the pan and simmer for about 20 minutes.
Step 3 – 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 for Two
Pin Recipe FacebookIngredients
- 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.