Total Time
Prep 20 mins
Cook 35 mins

This is adapted from a sweet, rich soup from a Trinidad seafood recipe, this is the vegetarian version.

Ingredients Nutrition


  1. Heat oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes.
  2. Add tomatoes and basil. Bring mixture to boil. Reduce heat medium-low, cover and simmer 30 minutes.
  3. Place soup in a blender container and blend until smooth. Pour soup, a little at a time, through a sieve or strainer, back into saucepan. Press pulp through the stainer using the back of a spoon. Only the seeds should remain in the strainer, to be discarded.
  4. Stir in orange juice, sugar, salt and pepper into soup. Heat through.
  5. Serve hot or cold.


Most Helpful

I must admit I wasn't sure about this soup. But WOW, was I surprised. I did use fresh basil because I prefer the fresh herbs verse dries and I'm glad I did! This is one very nice soup which I served hot. Will definitely make it again and may try it cold. Made for ZWT5, Dining Daredevils.

Maryland Jim June 01, 2009

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