Image © Marlene Turner  
Tomato Orange Soup
Course: Soup
Cuisine: Caribbean
Author: Marlene Turner
  • 4 medium - large tomatoes
  • 4 oz orange juice
  • 1 clove garlic minced
  • 1 medium onion chopped
  • 1 Tbsp. olive oil
  • 1 - 2 Tbsp. coconut cream
  • Salt to taste
  • Black pepper to taste
  1. Place tomatoes in boiling water. When the skin splits, quickly remove from water and let cool in an ice bath.
  2. Peel off skins from tomatoes; set aside. Heat a saucepan over medium heat. Once hot, add olive oil. Add chopped onions and cook until translucent. Add garlic and tomatoes and bring to a boil.
  3. Once pot begins to boil, reduce heat and allow to simmer until mixture is slightly thickened.
  4. Remove from heat and purée with a submerged blender. Add orange juice, salt and pepper. Taste and adjust, if needed.
  5. Plate the soup then drizzle the coconut cream on top and swirl to create desired effect.


Marlene Turner


Fabulous home cook!

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