Roasted Tomato And Rice Soup (tomato choka and rice soup?).

Here’s my take on a tomato choka and rice soup, which is basically roasted tomatoes with rice soup. Freshly picked tomatoes are roasted on an open flame, then diced and added to a pot to simmer with other exciting ingredients to make one of the most delicious soups I’ve ever had. Not your typical Caribbean soup, but I’m sure you’ll love the use of ingredients we use every day on the islands.

You’ll Need…

3 large tomatoes
1 medium onion
4 cloves garlic
2 tablespoon olive oil
4 cups chicken stock (or veg)
1/4 scotch bonnet pepper
1 cup parboiled brown rice
1 tablespoon chopped parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon thyme
1 tablespoon tomato paste (optional)
1/2 teaspoon brown sugar
pinch ground coriander

Note: I like it spicy so i use a green scotch bonnet pepper which I roasted on the open flame along with the tomatoes.

* If you don’t have access to a grill. Preheat your oven to 400 degrees F. Toss the tomatoes, in 1/4 cup olive oil. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

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