27 Flavorful Jamaican Soup Recipes to Warm Your Soul

Embrace the vibrant warmth of Jamaican cuisine with these soul-satisfying soups! From spicy jerk-infused broths to creamy coconut creations, each recipe brings a taste of the islands right to your kitchen. Perfect for cozy nights or adding a tropical twist to your meal rotation, these dishes promise comfort in every spoonful. Ready to dive in? Let’s explore 27 flavorful soups that’ll warm your heart and belly!

Jamaican Pumpkin Soup with Dumplings

Richly aromatic and deeply comforting, Jamaican Pumpkin Soup with Dumplings offers a vibrant taste of Caribbean warmth in every spoonful. This velvety golden soup, studded with tender dumplings, balances sweet pumpkin with savory spices for a truly soul-satisfying experience. Perfect for crisp autumn evenings, it brings both nourishment and tropical flair to your table.

Ingredients

For the Soup Base

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon ground allspice
• 1 scotch bonnet pepper, whole
• 6 cups peeled and cubed pumpkin (1-inch pieces)
• 4 cups vegetable broth
• 1 (13.5 oz) can coconut milk
• 1 teaspoon salt

For the Dumplings

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup water

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 tablespoon fresh thyme leaves, 1 teaspoon ground allspice, and 1 whole scotch bonnet pepper to the pot.
5. Tip: Keep the scotch bonnet pepper whole to infuse flavor without excessive heat—pierce it once with a knife to release its essence.
6. Add 6 cups cubed pumpkin and stir to coat with spices for 2 minutes.
7. Pour in 4 cups vegetable broth and bring to a boil over high heat.
8. Reduce heat to low, cover, and simmer for 20 minutes until pumpkin is fork-tender.
9. While soup simmers, prepare dumplings by combining 1 cup all-purpose flour and 1/4 teaspoon salt in a medium bowl.
10. Gradually add 1/3 cup water, stirring until a stiff dough forms.
11. Tip: The dough should be firm enough to hold its shape but still pliable—if too dry, add water 1 teaspoon at a time.
12. Divide dough into 12 equal pieces and roll each into a small ball between your palms.
13. Remove scotch bonnet pepper from the soup using tongs.
14. Carefully drop dumplings into the simmering soup, spacing them evenly.
15. Cover and cook for 10 minutes until dumplings float to the surface and are cooked through.
16. Stir in 1 (13.5 oz) can coconut milk and 1 teaspoon salt.
17. Tip: For extra creaminess, blend half the soup with an immersion blender before adding coconut milk.
18. Simmer for 3 more minutes to heat through, then remove from heat.

Just ladled into bowls, this soup reveals its magical contrasts—the silken pumpkin broth embraces cloud-soft dumplings while allspice and thyme create an aromatic dance. Jamaican warmth shines through each spoonful, particularly when garnished with fresh cilantro or served alongside crusty bread for dipping into the coconut-infused liquid.

Traditional Jamaican Red Peas Soup

Meticulously simmered to perfection, this Traditional Jamaican Red Peas Soup embodies the soulful essence of Caribbean comfort cuisine. Rich with the earthy depth of kidney beans and the aromatic warmth of allspice, each spoonful transports you to sun-drenched Jamaican kitchens. This hearty, nourishing bowl balances creamy textures with vibrant spices for a truly unforgettable dining experience.

Ingredients

For the Base

• 2 cups dried kidney beans, soaked overnight
• 1 tablespoon vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 stalks scallions, chopped
• 1 Scotch bonnet pepper, whole

For the Broth and Seasoning

• 8 cups water
• 1 pound smoked turkey necks
• 2 teaspoons dried thyme
• 1 tablespoon allspice berries
• 2 teaspoons black pepper
• 1 teaspoon salt

For the Dumplings and Finish

• 1 cup all-purpose flour
• 1/4 cup water
• 2 medium potatoes, cubed
• 1 large carrot, diced

Instructions

1. Drain the soaked kidney beans and rinse thoroughly under cold running water.
2. Heat vegetable oil in a large stockpot over medium heat until shimmering, about 2 minutes.
3. Sauté diced onion, minced garlic, and chopped scallions until translucent and fragrant, approximately 5 minutes.
4. Add soaked kidney beans, 8 cups water, smoked turkey necks, dried thyme, allspice berries, black pepper, and salt to the pot.
5. Bring to a rolling boil, then reduce heat to maintain a gentle simmer.
6. Cover and simmer for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
7. Combine 1 cup all-purpose flour with 1/4 cup water to form a stiff dough, then pinch off teaspoon-sized pieces to create dumplings.
8. Add dumplings, cubed potatoes, and diced carrot to the simmering soup.
9. Continue simmering uncovered for 30 minutes until potatoes are fork-tender and dumplings float to the surface.
10. Remove the whole Scotch bonnet pepper carefully without breaking it to control heat level.

Notably creamy from the broken-down beans and potatoes, this soup offers a velvety texture punctuated by tender dumplings and smoky turkey. The complex spice profile unfolds with each bite, from the floral allspice to the subtle heat lingering in the background. For an authentic presentation, serve in deep bowls garnished with extra scallions alongside fried plantains or hardo bread for dipping.

Spicy Jamaican Pepper Pot Soup

Nourishing and complex, this Spicy Jamaican Pepper Pot Soup embodies the vibrant soul of Caribbean cooking with its layered spices and tender vegetables. Traditionally simmered for hours to develop deep flavor, our version captures that same richness in a manageable timeframe perfect for weeknight dinners. Each spoonful delivers a harmonious balance of heat from scotch bonnet peppers, earthiness from callaloo, and subtle sweetness from coconut milk.

Ingredients

For the Soup Base

• 2 tablespoons coconut oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated

For the Main Components

• 1 pound chicken thighs, boneless and skinless, cut into 1-inch pieces
• 6 cups chicken broth
• 1 scotch bonnet pepper, whole
• 2 cups callaloo or spinach, chopped
• 1 large sweet potato, peeled and cubed
• 1 cup full-fat coconut milk
• 2 tablespoons fresh thyme leaves
• 1 teaspoon allspice berries
• 1 teaspoon black peppercorns

Instructions

1. Heat 2 tablespoons coconut oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 diced yellow onion and sauté for 5 minutes until translucent.
3. Stir in 4 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
4. Add 1 pound chicken thigh pieces in a single layer, searing for 3 minutes per side until golden brown.
5. Pour in 6 cups chicken broth, scraping any browned bits from the pot bottom with a wooden spoon.
6. Add 1 whole scotch bonnet pepper, 1 cubed sweet potato, 1 teaspoon allspice berries, and 1 teaspoon black peppercorns.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until sweet potato is fork-tender.
8. Remove the scotch bonnet pepper carefully using tongs to control spice level.
9. Stir in 2 cups chopped callaloo, 1 cup coconut milk, and 2 tablespoons fresh thyme leaves.
10. Simmer uncovered for 10 minutes until greens are wilted and soup has thickened slightly.

Velvety from the coconut milk yet textured with tender chicken and sweet potato, this soup offers a sophisticated heat that builds gradually rather than overwhelms. For an elegant presentation, garnish with fresh thyme sprigs and serve with fried plantain chips for contrasting crunch. The complex spice profile makes it particularly satisfying alongside a crisp green salad with citrus vinaigrette.

Hearty Jamaican Chicken Foot Soup

Warmth and comfort intertwine in this deeply nourishing Jamaican classic, where humble chicken feet transform into a rich, collagen-rich broth that soothes both body and soul. With aromatic spices and hearty vegetables, this soup offers a taste of Caribbean tradition that feels both exotic and deeply familiar. Each spoonful delivers layers of complex flavor that speak to generations of culinary wisdom passed down through island kitchens.

Ingredients

For the broth base:
– 2 lbs chicken feet, cleaned and nails removed
– 12 cups cold water
– 1 large yellow onion, chopped
– 4 garlic cloves, smashed
– 1 tbsp whole black peppercorns
– 2 bay leaves

For the vegetable addition:
– 3 large carrots, peeled and sliced into 1-inch rounds
– 2 large potatoes, peeled and cubed into 1-inch pieces
– 2 stalks celery, sliced
– 1 scotch bonnet pepper, whole
– 1 tbsp fresh thyme leaves
– 1 tsp salt

For finishing:
– 1/4 cup chopped fresh parsley
– 2 tbsp fresh lime juice

Instructions

1. Place chicken feet in a large stockpot and cover with 12 cups cold water.
2. Bring the water to a rolling boil over high heat, then immediately reduce to a gentle simmer.
3. Skim off any foam that rises to the surface during the first 15 minutes of cooking.
4. Add chopped onion, smashed garlic cloves, black peppercorns, and bay leaves to the pot.
5. Simmer uncovered for 2 hours, maintaining a temperature of 200°F where small bubbles occasionally break the surface.
6. Remove and discard the bay leaves using tongs.
7. Add carrot rounds, cubed potatoes, sliced celery, whole scotch bonnet pepper, thyme leaves, and salt.
8. Continue simmering for 45 minutes until vegetables are tender when pierced with a fork.
9. Carefully remove the scotch bonnet pepper intact to control spice level.
10. Stir in chopped fresh parsley and fresh lime juice just before serving.

A velvety texture coats the palate while the rich collagen from the chicken feet creates a satisfying mouthfeel that lingers pleasantly. The subtle heat from the scotch bonnet pepper dances in the background, complementing the earthy vegetables and bright citrus notes. Serve this restorative soup in deep bowls with crusty bread for dipping, or for an authentic Jamaican experience, accompany it with boiled green bananas or dumplings.

Authentic Jamaican Fish Tea Soup

Glistening with golden broth and fragrant with island spices, this authentic Jamaican fish tea soup offers a soul-warming embrace that transports you straight to Caribbean shores. Traditionally enjoyed as a restorative morning meal or light supper, this delicate yet deeply flavorful soup showcases the perfect harmony of fresh seafood and aromatic herbs. Each spoonful reveals layers of complexity that speak to Jamaica’s rich culinary heritage.

Ingredients

For the broth base:
– 1 lb whole red snapper, scaled and gutted
– 8 cups cold water
– 1 medium yellow onion, quartered
– 3 scallions, chopped
– 2 sprigs fresh thyme
– 4 whole allspice berries
– 1 scotch bonnet pepper, whole

For finishing:
– 2 medium carrots, julienned
– 1 large potato, diced into ½-inch cubes
– ½ cup chopped okra
– 2 tbsp freshly squeezed lime juice
– 1 tsp sea salt
– ½ tsp black pepper

Instructions

1. Rinse the whole red snapper under cold running water and pat completely dry with paper towels.
2. Place the cleaned snapper in a large stockpot and add 8 cups of cold water.
3. Add the quartered yellow onion, chopped scallions, fresh thyme sprigs, allspice berries, and whole scotch bonnet pepper to the pot.
4. Bring the mixture to a rolling boil over high heat, then immediately reduce to a gentle simmer.
5. Skim off any foam that rises to the surface during the first 10 minutes of cooking using a fine mesh skimmer.
6. Simmer uncovered for 25 minutes, until the fish flesh becomes opaque and easily separates from the bone.
7. Carefully remove the whole fish from the broth using a slotted spoon and transfer to a cutting board.
8. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solid aromatics.
9. Flake the cooked fish meat away from the bones, being meticulous to remove all small bones.
10. Return the flaked fish to the strained broth and bring to a simmer over medium heat.
11. Add the julienned carrots, diced potato, and chopped okra to the simmering soup.
12. Cook for 15 minutes, until the potatoes are tender when pierced with a fork but not mushy.
13. Stir in the freshly squeezed lime juice, sea salt, and black pepper.
14. Ladle the hot soup into warmed bowls and serve immediately.

Aromatic and light yet deeply satisfying, this fish tea presents a delicate broth that carries the subtle sweetness of snapper alongside the earthy notes of root vegetables. The tender fish flakes melt on the tongue while the okra provides just enough viscosity to coat the spoon elegantly. For an authentic Jamaican experience, serve in traditional ceramic bowls with a wedge of hard dough bread for dipping into the golden liquid.

Jamaican Gungo Pea Soup

Zesty with Caribbean warmth, this Jamaican Gungo Pea Soup marries earthy legumes with aromatic spices in a velvety broth that comforts from the first spoonful. Traditionally enjoyed during cooler months, its vibrant colors and rich flavors transform simple ingredients into an elegant, nourishing meal perfect for gatherings or quiet evenings alike.

Ingredients

• For the base: 1 tbsp olive oil, 1 medium yellow onion (diced), 2 garlic cloves (minced), 1 tsp fresh thyme leaves
• For the soup: 1 cup dried gungo peas (soaked overnight), 4 cups vegetable broth, 1 cup coconut milk, 1 Scotch bonnet pepper (whole), 2 medium carrots (diced), 1 large potato (cubed)
• For finishing: 1 tbsp fresh lime juice, 2 tbsp chopped cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and sauté until translucent, 5–7 minutes, stirring occasionally to prevent burning.
3. Stir in 2 minced garlic cloves and 1 tsp fresh thyme leaves; cook for 1 minute until fragrant.
4. Drain the soaked 1 cup gungo peas and add them to the pot along with 4 cups vegetable broth.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes until peas are tender.
6. Add 1 cup coconut milk, 1 whole Scotch bonnet pepper, 2 diced carrots, and 1 cubed potato.
7. Simmer uncovered for 25 minutes, or until vegetables are fork-tender and broth has thickened slightly.
8. Carefully remove the Scotch bonnet pepper using tongs to avoid bursting it and releasing excess heat.
9. Stir in 1 tbsp fresh lime juice and 2 tbsp chopped cilantro just before serving.

Velvety with a subtle creaminess from coconut milk, this soup boasts tender gungo peas and vegetables in a broth that’s aromatic yet gently spiced. Serve it alongside toasted coconut bread or topped with a drizzle of chili oil for an extra kick, allowing the harmonious blend of earthy and bright flavors to shine in every bowl.

Rich Jamaican Cow Foot Soup

Oozing with deep, savory richness, this Jamaican cow foot soup transforms humble ingredients into a luxurious culinary experience that warms both body and soul. Our version balances the gelatinous texture of slowly simmered cow feet with vibrant Caribbean spices and hearty vegetables, creating a dish that feels both comforting and sophisticated. Each spoonful delivers layers of complex flavor that speak to Jamaica’s vibrant food traditions.

Ingredients

For the cow foot preparation:
– 2 lbs cow feet, cut into 2-inch pieces
– 1 tbsp vegetable oil
– 1 large yellow onion, chopped
– 4 garlic cloves, minced
– 1 scotch bonnet pepper, whole
– 2 tbsp Jamaican allspice berries
– 2 bay leaves
– 8 cups cold water

For the soup base:
– 2 large carrots, chopped into 1-inch pieces
– 2 medium potatoes, cubed
– 1 cup chopped pumpkin
– 1 tbsp fresh thyme leaves
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Rinse the cow feet thoroughly under cold running water for 2 minutes to remove any bone fragments.
2. Heat vegetable oil in a large stockpot over medium-high heat until shimmering, about 1 minute.
3. Add chopped onion and cook until translucent, approximately 5 minutes, stirring frequently.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add cow feet pieces and brown on all sides, about 8 minutes total.
6. Pour in 8 cups cold water, ensuring it covers the cow feet completely.
7. Add whole scotch bonnet pepper, allspice berries, and bay leaves to the pot.
8. Bring to a boil over high heat, then reduce to a gentle simmer at 200°F.
9. Skim off any foam that rises to the surface during the first 15 minutes of cooking.
10. Cover and simmer for 3 hours until the cow feet are tender and the collagen has released.
11. Remove and discard the scotch bonnet pepper, allspice berries, and bay leaves.
12. Add chopped carrots, cubed potatoes, and pumpkin to the pot.
13. Stir in fresh thyme leaves, salt, and black pepper.
14. Simmer uncovered for 30 minutes until vegetables are fork-tender.
15. Check seasoning and adjust salt if necessary before serving.

Hearty and deeply satisfying, this soup’s rich, gelatinous broth clings beautifully to each spoonful while the tender vegetables provide contrasting texture. The slow-cooked cow feet yield meat that falls effortlessly from the bone, creating a luxurious mouthfeel that’s both comforting and sophisticated. Consider serving it with crusty bread for dipping or over steamed rice to absorb every drop of the flavorful broth.

Jamaican Callaloo and Okra Soup

Delightfully earthy and brimming with Caribbean soul, this Jamaican Callaloo and Okra Soup offers a vibrant, nourishing embrace in every spoonful. Distinctive callaloo greens lend their tender, spinach-like character, while fresh okra provides a subtle thickening quality that creates a beautifully silken broth. Together, they form a deeply satisfying, one-pot meal that warms from within.

Ingredients

For the Base Aromatics:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 Scotch bonnet pepper, whole

For the Broth and Vegetables:

• 6 cups vegetable broth
• 1 pound fresh callaloo leaves, stems removed and chopped
• 1/2 pound fresh okra, sliced into 1/2-inch rounds
• 2 sprigs fresh thyme

For Finishing:

• 1 (13.5-ounce) can coconut milk
• 1 tablespoon fresh lime juice

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 diced yellow onion and sauté for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 6 cups vegetable broth and add 1 whole Scotch bonnet pepper and 2 sprigs fresh thyme.
5. Bring the broth to a gentle boil, then reduce heat to maintain a simmer.
6. Add 1 pound chopped callaloo leaves and simmer for 10 minutes, stirring occasionally, until leaves are tender.
7. Stir in 1/2 pound sliced okra and continue simmering for 8 minutes until okra is just tender but still bright green.
8. Pour in 1 can coconut milk and heat through for 3 minutes, stirring gently.
9. Remove the pot from heat and discard the Scotch bonnet pepper and thyme sprigs.
10. Stir in 1 tablespoon fresh lime juice just before serving.

The silky broth, enriched by coconut milk, clings beautifully to the tender greens and okra, creating a lush texture. Bright lime juice cuts through the richness, while the subtle heat from the Scotch bonnet lingers pleasantly. For an authentic touch, serve with warm hard dough bread to soak up every last drop of the vibrant, herb-infused liquid.

Classic Jamaican Goat Head Soup

Luxuriously complex and deeply nourishing, this traditional Jamaican goat head soup embodies the soulful essence of Caribbean cooking. Its rich, aromatic broth and tender meat create a comforting bowl that warms from within, perfect for chilly evenings or celebratory gatherings. Each spoonful reveals layers of flavor developed through patient simmering and vibrant spice combinations.

Ingredients

For the goat preparation:
– 1 goat head, cleaned and cut into pieces
– 2 tbsp white vinegar
– 1 tbsp salt
– 8 cups cold water

For the soup base:
– 2 tbsp vegetable oil
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 2 scotch bonnet peppers, whole
– 2 sprigs fresh thyme
– 1 tbsp allspice berries
– 8 cups beef broth
– 2 large carrots, chopped into 1-inch pieces
– 2 potatoes, peeled and cubed
– 1 cup chopped callaloo or spinach
– 1 tbsp lime juice
– 1 tsp black pepper

Instructions

1. Rinse the goat head pieces thoroughly under cold running water for 3 minutes to remove any bone fragments.

2. Place the cleaned goat head in a large stockpot and add white vinegar, salt, and cold water.

3. Bring the pot to a rolling boil over high heat, then immediately drain and discard the water to remove any impurities.

4. Heat vegetable oil in the same stockpot over medium heat until shimmering, about 2 minutes.

5. Sauté diced yellow onion until translucent and fragrant, approximately 5 minutes.

6. Add minced garlic and cook for 1 minute until aromatic but not browned.

7. Return the parboiled goat head to the pot along with whole scotch bonnet peppers, thyme sprigs, and allspice berries.

8. Pour in beef broth, ensuring the goat head is fully submerged, and bring to a gentle simmer.

9. Reduce heat to low, cover the pot, and simmer for 3 hours until the meat is fork-tender and easily separates from the bone.

10. Add chopped carrots and cubed potatoes to the pot, cooking for 20 minutes until vegetables are tender but not mushy.

11. Stir in chopped callaloo or spinach and cook for 5 minutes until wilted and vibrant green.

12. Finish with lime juice and black pepper, stirring gently to incorporate.

Delicately balanced between hearty substance and aromatic complexity, this soup offers tender meat that falls effortlessly from the bone amid a richly spiced broth. The scotch bonnet peppers provide subtle warmth without overwhelming heat, while the allspice berries lend distinctive Caribbean character. Serve this restorative soup in deep bowls with warm hard dough bread for dipping, or accompany with traditional festival dumplings for a truly authentic experience.

Jamaican Ital Vegetable Soup

Perfectly embodying the vibrant spirit of Jamaican Ital cuisine, this nourishing vegetable soup celebrates the earth’s pure bounty through its harmonious blend of fresh produce and aromatic spices. Each spoonful offers a deeply satisfying experience that nourishes both body and soul with its clean, vibrant flavors. This plant-based creation demonstrates how simple ingredients can transform into something truly extraordinary when prepared with intention.

Ingredients

• For the Base:
  • 2 tablespoons coconut oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and sliced
• For the Soup:
  • 8 cups vegetable broth
  • 1 large sweet potato, peeled and cubed
  • 1 cup pumpkin, peeled and cubed
  • 1 cup chopped callaloo or spinach
  • 1 scotch bonnet pepper, whole
  • 2 sprigs fresh thyme
  • 1 teaspoon allspice berries
• For Finishing:
  • 1 can (15 oz) coconut milk
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sea salt

Instructions

1. Heat 2 tablespoons coconut oil in a large stockpot over medium heat until shimmering.
2. Add 1 diced yellow onion and sauté for 5 minutes until translucent and fragrant.
3. Stir in 4 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until aromatic.
4. Add 2 chopped celery stalks and 2 sliced carrots, cooking for 4 minutes until slightly softened.
5. Pour in 8 cups vegetable broth, scraping any browned bits from the bottom of the pot.
6. Add 1 cubed sweet potato, 1 cup cubed pumpkin, and 1 whole scotch bonnet pepper to the pot.
7. Drop in 2 sprigs fresh thyme and 1 teaspoon allspice berries for aromatic infusion.
8. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
9. Remove the scotch bonnet pepper carefully using tongs to maintain controlled heat level.
10. Stir in 1 cup chopped callaloo and cook for 3 minutes until wilted and vibrant green.
11. Pour in 1 can coconut milk, stirring gently to incorporate completely.
12. Add 1 teaspoon sea salt and 2 tablespoons fresh lime juice, stirring to combine.
13. Simmer for 2 final minutes to allow flavors to meld together harmoniously.

Amazingly creamy yet entirely plant-based, this soup achieves a luxurious texture from the coconut milk while maintaining the distinct integrity of each vegetable. The gentle heat from the scotch bonnet pepper lingers pleasantly without overwhelming the delicate balance of sweet potatoes and earthy pumpkin. Serve this restorative soup in deep bowls garnished with fresh thyme sprigs for an elegant presentation that honors its Jamaican roots.

Savory Jamaican Beef Soup

There’s something profoundly comforting about a bowl of Jamaican beef soup, where tender chunks of meat mingle with vibrant root vegetables in a broth that whispers of allspice and thyme. This soul-warming dish transforms simple ingredients into an aromatic masterpiece, perfect for chilly evenings when only a deeply satisfying meal will do.

Ingredients

• For Browning the Beef:
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For the Aromatic Base:
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves
  • 2 teaspoons ground allspice
  • 1 scotch bonnet pepper, whole
• For the Broth and Vegetables:
  • 8 cups beef broth
  • 2 large carrots, sliced into 1/2-inch rounds
  • 2 medium potatoes, peeled and cubed
  • 1 cup diced butternut squash
  • 1/2 cup chopped scallions

Instructions

1. Pat the beef cubes completely dry with paper towels to ensure proper browning.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season beef with salt and pepper, then arrange in a single layer in the hot oil, working in batches if necessary to avoid overcrowding.
4. Sear beef for 4-5 minutes per side until deeply browned, developing a rich fond on the pot bottom.
5. Transfer browned beef to a plate, leaving any rendered fat in the pot.
6. Add diced onion to the pot and cook for 5 minutes until translucent, scraping up the browned bits from the bottom.
7. Stir in minced garlic, thyme leaves, and ground allspice, cooking for 1 minute until fragrant.
8. Return beef and any accumulated juices to the pot along with the whole scotch bonnet pepper.
9. Pour in beef broth, bringing the mixture to a boil over high heat.
10. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes until beef is fork-tender.
11. Add carrots, potatoes, and butternut squash, simmering uncovered for 25 minutes until vegetables are easily pierced with a fork.
12. Stir in chopped scallions and cook for 2 additional minutes.
13. Remove the scotch bonnet pepper before serving to control the heat level.

You’ll find the broth has developed a complex, savory depth while the vegetables maintain their structural integrity against the falling-apart tender beef. The subtle warmth from the scotch bonnet permeates each spoonful without overwhelming the palate, making this soup particularly stunning when served with thick slices of crusty bread for dipping into the richly flavored liquid.

Jamaican Corn Soup with Coconut Milk

Amidst the crisp autumn air, this Jamaican corn soup emerges as a velvety embrace, where sweet corn kernels dance with the tropical richness of coconut milk in a symphony of Caribbean comfort. Aromatic spices and hearty vegetables create a nourishing bowl that transcends seasons, offering both warmth and vibrant flavor in every spoonful.

Ingredients

• For the base:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
• For the soup:
  • 4 cups fresh or frozen corn kernels
  • 4 cups vegetable broth
  • 1 (13.5-ounce) can coconut milk
  • 1 large potato, peeled and cubed
  • 1 large carrot, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For garnish:
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 tablespoon fresh thyme, 1 teaspoon ground allspice, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in 4 cups vegetable broth, scraping any browned bits from the bottom of the pot.
6. Add 4 cups corn kernels, 1 cubed potato, and 1 diced carrot to the pot.
7. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes until vegetables are tender.
8. Stir in 1 can coconut milk, 1 teaspoon salt, and 1/2 teaspoon black pepper.
9. Simmer for an additional 10 minutes, allowing flavors to meld without boiling to prevent curdling.
10. Use an immersion blender to partially puree the soup, leaving some texture from whole corn kernels and vegetables.
11. Ladle the soup into bowls and garnish with 2 tablespoons chopped cilantro.
12. Serve immediately with lime wedges for squeezing over each portion.

Offering a luxurious creaminess from the coconut milk that contrasts beautifully with the sweet pop of corn kernels, this soup delivers subtle heat from cayenne balanced by earthy allspice. For an elegant presentation, serve in hollowed-out bread bowls or top with crispy fried plantain strips, creating a textural interplay that elevates this Caribbean classic to dinner-party status.

Jamaican Pork Rib Soup

Savor the rich tapestry of Jamaican culinary tradition with this soul-warming pork rib soup, where tender meat falls effortlessly from the bone amidst a vibrant broth infused with island spices and hearty root vegetables. Each spoonful delivers a harmonious balance of savory depth and subtle heat, making it both comforting and exhilarating. This dish transforms humble ingredients into an elegant celebration of Caribbean flavors that will transport your senses to tropical shores.

Ingredients

For the broth base:
– 2 lbs pork ribs, cut into individual pieces
– 8 cups cold water
– 1 tbsp vegetable oil

For the vegetable foundation:
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 scotch bonnet pepper, whole
– 2 carrots, sliced into ½-inch rounds
– 2 potatoes, peeled and cubed
– 1 cup diced pumpkin

For seasoning and finishing:
– 1 tbsp fresh thyme leaves
– 2 tsp ground allspice
– 1 tsp black pepper
– 1½ tsp salt
– 2 green onions, sliced
– ¼ cup chopped fresh parsley

Instructions

1. Place pork ribs in a large stockpot and cover with 8 cups cold water.
2. Bring to a boil over high heat, then reduce to a simmer for 45 minutes, skimming foam from the surface every 15 minutes.
3. Heat 1 tablespoon vegetable oil in a skillet over medium heat until shimmering.
4. Sauté diced yellow onion for 5 minutes until translucent and fragrant.
5. Add minced garlic and cook for 1 additional minute until golden.
6. Transfer onion and garlic mixture to the simmering pork broth.
7. Add whole scotch bonnet pepper, sliced carrots, cubed potatoes, and diced pumpkin to the pot.
8. Stir in fresh thyme leaves, ground allspice, black pepper, and salt.
9. Simmer uncovered for 30 minutes until vegetables are fork-tender and pork easily separates from bone.
10. Remove scotch bonnet pepper using tongs to control heat level.
11. Stir in sliced green onions and chopped fresh parsley.
12. Ladle soup into bowls, ensuring each serving includes ribs and vegetables.

Rich, velvety broth clings to the succulent pork ribs, while the softened vegetables provide contrasting textures that melt harmoniously with each bite. The subtle warmth from the scotch bonnet pepper builds gradually, creating a complex flavor journey that unfolds with every spoonful. For an authentic Jamaican experience, serve alongside warm hard dough bread to soak up the fragrant, spice-infused broth.

Jamaican Seafood and Pumpkin Chowder

Yielding to the gentle warmth of autumn, this Jamaican-inspired chowder marries the sweet earthiness of pumpkin with the briny depth of seafood in a harmonious Caribbean symphony. Velvety and aromatic, it captures the essence of island comfort with every spoonful.

Ingredients

For the base:
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 4 cups pumpkin puree
– 4 cups vegetable broth
– 1 cup coconut milk
– 1 teaspoon smoked paprika
– 1/2 teaspoon allspice
– 1/4 teaspoon cayenne pepper
– 1 bay leaf

For finishing:
– 1 pound mixed seafood (shrimp, scallops, firm white fish)
– 2 tablespoons fresh lime juice
– 1/4 cup chopped fresh cilantro

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 diced red bell pepper and cook for 3 minutes until slightly softened.
5. Pour in 4 cups pumpkin puree and stir continuously for 2 minutes to deepen the flavor.
6. Add 4 cups vegetable broth, 1 cup coconut milk, 1 teaspoon smoked paprika, 1/2 teaspoon allspice, 1/4 teaspoon cayenne pepper, and 1 bay leaf.
7. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
8. While simmering, pat 1 pound mixed seafood dry with paper towels to ensure proper searing.
9. After 20 minutes, add the seafood to the chowder and cook for 5 minutes until shrimp turn pink and fish flakes easily.
10. Remove the pot from heat and discard the bay leaf.
11. Stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro.

Just before serving, consider garnishing with extra cilantro and a drizzle of coconut milk for visual appeal. The chowder’s creamy texture contrasts beautifully with the tender seafood, while the subtle heat from cayenne and warmth of allspice create a complex flavor profile that improves when allowed to rest for 10 minutes before serving.

Creamy Jamaican Cassava and Yam Soup

Fragrant and deeply comforting, this Jamaican-inspired soup celebrates the earthy sweetness of root vegetables in a velvety coconut broth. From the first spoonful, you’ll discover how cassava and yam transform into something truly extraordinary when simmered with traditional Caribbean spices. Each bowl offers a taste of tropical warmth that feels both nourishing and indulgent.

Ingredients

For the vegetable base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 scotch bonnet pepper, whole

For the soup:
– 2 cups cassava, peeled and cubed
– 1 cup yam, peeled and cubed
– 4 cups vegetable broth
– 1 can (13.5 oz) coconut milk
– 1 teaspoon thyme
– 1 teaspoon allspice
– 1 teaspoon salt

For finishing:
– 2 tablespoons fresh lime juice
– ¼ cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
3. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Place the whole scotch bonnet pepper in the pot (tip: leaving it whole prevents excessive heat while infusing flavor).
5. Add cubed cassava and yam to the pot, stirring to coat with aromatics.
6. Pour in vegetable broth and bring to a boil over high heat.
7. Reduce heat to low, cover, and simmer for 25 minutes until vegetables are fork-tender.
8. Remove the scotch bonnet pepper using tongs and discard.
9. Stir in coconut milk, thyme, allspice, and salt.
10. Simmer uncovered for 10 minutes to allow flavors to meld (tip: avoid boiling to prevent coconut milk from separating).
11. Use an immersion blender to puree half the soup, creating a creamy base with some vegetable chunks remaining.
12. Stir in fresh lime juice and chopped cilantro just before serving (tip: adding citrus at the end preserves its bright flavor).

A velvety texture embraces the subtle graininess of cassava and the smooth sweetness of yam, while the coconut broth carries warm spice notes that linger pleasantly. The soup’s creamy richness makes it substantial enough for a main course, particularly when garnished with extra cilantro and served with crusty bread for dipping. For an elegant presentation, consider topping each bowl with toasted coconut flakes and a lime wedge to enhance both visual appeal and flavor complexity.

Jamaican Curried Lentil Soup

Tender, aromatic, and deeply satisfying, this Jamaican Curried Lentil Soup brings the vibrant flavors of the Caribbean to your table with its rich blend of spices and wholesome ingredients. The golden turmeric and warm curry powder create a fragrant base that melds beautifully with the earthy lentils and creamy coconut milk. Perfect for a cozy evening, this soup offers both comfort and a touch of exotic flair in every spoonful.

Ingredients

• For the Base:
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
• For the Spice Blend:
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
• For the Soup:
  • 1 cup brown lentils, rinsed
  • 4 cups vegetable broth
  • 1 (13.5-ounce) can coconut milk
  • 1 large carrot, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 large diced yellow onion and sauté until translucent and soft, about 5–7 minutes, stirring occasionally to prevent burning.
3. Stir in 3 cloves minced garlic and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle in 1 tablespoon curry powder, 1 teaspoon turmeric, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
5. Tip: Toasting spices briefly unlocks their essential oils, enhancing the soup’s aromatic profile.
6. Add 1 cup rinsed brown lentils and 1 diced carrot to the pot, stirring to coat with the spiced oil.
7. Pour in 4 cups vegetable broth and bring to a boil over high heat.
8. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender but not mushy.
9. Tip: Avoid overcooking the lentils to maintain a pleasant texture in the finished soup.
10. Stir in 1 (13.5-ounce) can coconut milk, 1 teaspoon salt, and 1/2 teaspoon black pepper, simmering uncovered for 10 minutes to allow flavors to meld.
11. Remove from heat and stir in 2 tablespoons fresh lime juice and 1/4 cup chopped cilantro.
12. Tip: Adding lime juice at the end preserves its bright, citrusy notes, balancing the richness of the coconut milk.

Decadently creamy with a subtle heat from the cayenne, this soup boasts a velvety texture punctuated by tender lentils and vibrant carrot bits. Serve it topped with extra cilantro and a drizzle of coconut milk, or pair with crusty bread for a complete meal that transports you to a sun-drenched Jamaican kitchen.

Jamaican Sweet Potato and Chickpea Soup

On brisk autumn evenings, few dishes offer the same comforting embrace as this Jamaican-inspired sweet potato and chickpea soup, where vibrant Caribbean spices mingle with earthy root vegetables in a symphony of warmth and nourishment. Offering both substantial texture and complex flavor layers, this soul-satisfying bowl transforms simple ingredients into an elegant meal that feels simultaneously exotic and familiar. Each spoonful delivers the perfect balance of creamy sweet potatoes, protein-rich chickpeas, and aromatic seasonings that will transport your senses to sun-drenched islands.

Ingredients

For the vegetable base:
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated

For the soup foundation:
– 2 large sweet potatoes (about 4 cups), peeled and cubed
– 2 cans (15 oz each) chickpeas, rinsed and drained
– 6 cups vegetable broth
– 1 can (14 oz) coconut milk

For seasoning:
– 1 teaspoon ground allspice
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 1/2 teaspoons salt

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 6-8 minutes, stirring occasionally, until translucent and lightly golden around the edges.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant but not browned.
4. Add 2 cubed sweet potatoes, 2 cans rinsed chickpeas, 1 teaspoon ground allspice, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon dried thyme, and 1 bay leaf, stirring to coat everything evenly with the spices.
5. Pour in 6 cups vegetable broth and bring to a boil over high heat.
6. Reduce heat to maintain a gentle simmer, cover, and cook for 20-25 minutes until sweet potatoes are completely tender when pierced with a fork.
7. Remove the bay leaf and stir in 1 can coconut milk and 1 1/2 teaspoons salt.
8. Using an immersion blender, carefully puree about half of the soup until it reaches your desired consistency, leaving some texture from whole chickpeas and sweet potato pieces.
9. Simmer for an additional 5 minutes to allow flavors to meld, stirring occasionally to prevent sticking.

A velvety texture embraces hearty chickpeas in this vibrant soup, where the natural sweetness of potatoes beautifully contrasts with warm Jamaican spices. The creamy coconut milk base carries subtle heat from cayenne that builds gently with each spoonful. For an elegant presentation, garnish with fresh cilantro leaves and a drizzle of coconut cream, or serve alongside crusty bread for dipping into the richly spiced broth.

Conclusion

Jamaican soups truly offer comfort in every bowl! From hearty stews to light broths, these 27 recipes bring authentic island flavors to your kitchen. We hope you’ll try a few, leave a comment sharing your favorites, and pin this roundup on Pinterest to save for your next cozy meal. Happy cooking!