I know it’s Memorial Day weekend and I should be sweating it out on a lawn chair eating a juicy chargrilled burger at someone’s backyard barbecue but it’s actually 50 degrees and rainy outside so…tomato soup it is! But it is some damn good tomato soup, if I do say so myself.
This tropical tomato soup is inspired by a Caribbean tomato soup I had in New Hampshire when we were on vacation. It was so good I knew I had to recreate it. It was creamy, tangy, and sweet all in one. My tropical tomato soup is a delicious combination of tomatoes, mangoes, onion, garlic, coconut milk, and jerk seasoning. It comes together in less than 30 minutes and is so easy to make!
Tomato soup is the ultimate comfort food. In this version of tomato soup, the addition of the mango and jerk seasoning makes you feel cozy and tropical all at the same time. Plus, it is super simple and quick, making it a great weekday meal.
How to make Tropical Tomato Soup:
- Heat the olive oil in a large dutch oven or pot. Sauté the onions, garlic, and spices. Add in the mango and tomatoes and simmer.
- Turn off the heat and add in the coconut milk
- Use an immersion blender or high-speed blender to puree the soup
- Serve and top with plantain chips, extra mango, and cilantro
Tips for Making Tropical Tomato Soup:
- Buy one can of regular dices tomatoes and another of fire roasted diced tomatoes. Using just one can of fire roasted tomatoes adds just enough smoke to balance out the sweetness of the mango. However, I tried only fire roasted tomatoes, and the smokiness overpowered the mango. Incorporating one can of fire roasted and one can of regular tomatoes was the perfect balance of flavors.
- Get an immersion blender. It’s the best for soups or hot liquids! Another plus is that there are less dishes to wash. I bought mine a couple years ago and I haven’t looked back. I use the Mueller Hand Blender from Amazon.
- Serve with plaintain chips. They’re so good and add that desired crunch!
- Make extra and store in the freezer. This meal is great for when you don’t want to cook but want something comforting to eat. And, remember to keep some plantain chips on hand to serve.
If you make this tropical tomato soup, feel free to leave a comment, share it with me on instagram at @thenutritionfiend or Pinterest at @leangreennutrit. I love hearing from you guys. Bon Appétit!
Tropical Tomato Soup
Ingredients
- 3 tablespoons Olive Oil
- 1 Yellow Onion chopped
- 3 cloves Garlic minced
- 1/2 tablespoon Paprika
- 3/4 teaspoon Cinnamon
- 3/4 teaspoon Allspice
- 1/2 teaspoon Cayenne Pepper ground
- 1/8 teaspoon Nutmeg
- 1/8 teaspoon Cloves
- 3 Mangoes cubed (about 3 cups)
- 1 28-ounce can Diced Tomatoes
- 1 28-ounce can Fire Roasted Diced Tomatoes
- 1 13.5. ounce can Coconut Milk unsweetened and full-fat
- Salt and Pepper to taste
- Plantain chips and cilantro to top
Instructions
- Heat the olive oil in a large pot over medium heat. When the oil shimmers, add in the onions and sauté until just turning brown, around 5 minutes. Add in the garlic and spices to cook for 1-2 minutes until fragrant.
- Stir in the cubed mangoes and the cans of diced tomatoes. Cook for 5-7 minutes until bubbling. Once it is bubbling, pour in the coconut milk.
- Transfer soup to a blender or use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with plantain chips and chopped cilantro. Serve and enjoy!
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