28 Tasty Caribbean Soups That Warm Your Soul

Caribbean soups burst with vibrant flavors that capture the essence of island culinary traditions.

These hearty dishes represent more than just meals; they embody cultural heritage and familial connections.

Regional ingredients dance together, creating complex taste profiles that surprise and delight hungry diners.

Generations have perfected recipes passed down through time, transforming simple components into extraordinary culinary experiences.

Each soup tells a unique story of migration, adaptation, and community resilience.

Spices, herbs, and local produce intertwine to produce soul-warming creations that nourish both body and spirit.

Rich broths simmer with memories of tropical landscapes and ancestral wisdom.

You can sample these 28 popular Caribbean soups that showcase the region's incredible gastronomic diversity:

Popular Caribbean Soups for Island Comfort

Caribbean soups are rich with local ingredients, bold seasonings, and a touch of sunshine. Perfect for a cozy meal or a taste of something new, they always bring comfort and joy.

Bouillon Soup

Bouillon stands as Haiti's signature soup, brimming with robust flavors and cultural significance.

Meat simmers alongside yams, kelp, cabbage, plantains, potatoes, scotch bonnet peppers, and celery in this hearty broth.

French culinary influences shine through its name, derived from "bouillir" meaning to boil.

Small flour dumplings often float within the slightly thick liquid, adding texture and depth.

Epis, a traditional Haitian seasoning blend, infuses the soup with complex aromatics.

Haitian families traditionally prepare bouillon as a comforting meal during cool or rainy weather.

Regional variations exist, with some cooks adding unique ingredients based on local availability.

Serving the soup piping hot maximizes its warming and nourishing qualities.

Cow Heel Soup

Cow heel soup embodies Trinidad's rich culinary heritage through its hearty blend of tender cow heel and diverse vegetable ingredients.

Islanders passionately craft unique versions of this traditional soup by incorporating personal touches like optional dumplings and varied vegetable combinations.

Split peas, okra, carrots, and onions form the soup's foundational flavor profile, creating a robust and satisfying meal.

Salt and pepper enhance the soup's seasoning, providing depth to every spoonful.

Regional variations reflect individual family recipes and local preferences.

Trini home cooks carefully simmer the ingredients to extract maximum flavor and tenderness.

Hot servings in large bowls showcase the soup's rustic charm and comfort.

Cow heel's gelatinous texture adds a distinctive richness that sets this soup apart from other Caribbean dishes.

Joumou

Joumou represents Haiti's triumphant liberation from French colonial slavery, transforming from an exclusive white masters' delicacy to a powerful symbol of national freedom celebrated annually on New Year's Day.

Revolutionary leader Jean-Jacques Dessalines' 1804 independence declaration turned this rich, hearty soup into a profound culinary emblem of Haitian resilience.

Thick and savory, joumou blends pumpkin or squash with robust ingredients like tender beef, aromatic thyme, fresh parsley, and spicy chili peppers.

Traditional preparation involves carefully simmering vegetables and meat into a deeply flavorful broth.

Generations of Haitians honor their ancestors' struggle through this meaningful dish.

Family gatherings buzz with excitement as steaming bowls are shared.

Each spoonful carries historical significance beyond mere sustenance.

This transformative soup symbolizes triumph over oppression, turning a once-forbidden meal into a national treasure.

Asopao

Asopao are hearty Puerto Rican rice-based meals merging soup and stew characteristics with rich flavors that satisfy deep hunger.

Puerto Rican families traditionally prepare this comfort dish using chicken as the primary protein, slowly simmering meat with ham, peppers, onions, tomatoes, olives, and sausages.

Rice serves as the foundational ingredient, absorbing spices and creating a thick, robust texture that distinguishes asopao from standard soups.

Restaurant menus and home kitchens frequently feature multiple protein variations including beef, pork, seafood, and pigeon peas.

Regional ingredients and cooking techniques determine each unique asopao recipe, reflecting Puerto Rican culinary traditions.

Mediterranean and Spanish influences contribute to asopao's complex flavor profile.

Mediterranean spices and cooking methods help create this beloved island meal.

Sopa De Mondongo

Sopa de mondongo dominates Latin American cuisine as a robust tripe soup featuring tender stomach lining from beef or pork simmered in a deeply flavored broth.

Regional variations across Central and South America reflect local ingredient availability and culinary traditions.

Chopped vegetables like potatoes, cassava, corn, cabbage, and plantains create a hearty base for this protein-rich dish.

Onions and generous cilantro sprinkled on top enhance the soup's complex flavor profile.

Sliced avocado adds a creamy texture and subtle richness to each spoonful.

Indigenous and colonial cooking techniques blend seamlessly in this comforting meal.

Slow cooking transforms tough tripe into a soft, satisfying delicacy.

Sopa de mondongo represents more than food - it embodies cultural heritage and community connection.

Fish Tea

Jamaican fish tea transforms humble fish and vegetables into a zesty, aromatic broth cherished across Jamaica's coastal regions.

Fishermen and families brew this light soup with herrings, bell peppers, carrots, onions, and green bananas, creating a nutrient-rich meal that costs little to prepare.

Sea salt, black pepper, and fresh thyme infuse the liquid with deep, complex flavors that distinguish it from other thick Jamaican soups.

Local islanders whisper that this simple dish possesses powerful aphrodisiac qualities, adding mystique to its reputation.

Beach shacks and home kitchens serve the soup as a quick, satisfying meal that reflects Jamaica's resourceful culinary traditions.

Herrings provide an affordable protein source, while vegetables contribute essential nutrients and depth to the broth.

Fishers often prepare the tea using fresh-caught fish, ensuring maximum flavor and authenticity.

Sea breezes and warm temperatures make this soup a perfect light meal for hungry Jamaicans seeking quick sustenance.

Fish Broth

Fish broth exemplifies Trinidad's rich culinary heritage, combining fresh seafood, aromatic herbs, and hearty vegetables into a soul-warming soup served as a complete meal.

Regional variations emerge from each cook's unique marinade and seasoning techniques, creating diverse flavor profiles across different households and restaurants.

Traditional preparation involves simmering fish with carefully chosen herbs and vegetables, releasing deep, complex flavors.

Marinades significantly influence the broth's final taste, with each family maintaining its secret seasoning blend.

Trinidadian families often enjoy this soup as a main course, diverging from global soup-as-starter traditions.

Interestingly, many believe the broth tastes even more robust when reheated the following day.

Sopa De Pollo Y Fideos

Sopa de pollo y fideos represents Puerto Rico's most beloved comfort soup, delivering warm chicken broth packed with tender meat, soft noodles, and vibrant vegetables simmered in a rich, aromatic base.

Generations of families have cherished this traditional dish as a healing meal during cold weather or when someone feels under the weather.

Puerto Rican kitchens typically prepare the soup with fresh chicken pieces, homemade sofrito, olive oil, and a blend of onions, carrots, and celery.

Potatoes add heartiness to the broth, while carefully selected spices enhance the overall flavor profile.

Noodles are added near the end of cooking to prevent overcooking and maintain their perfect texture.

Authentic recipes pass through family generations, maintaining the soup's classic preparation method.

Regional variations might include different vegetable combinations or specific noodle types.

Asopao De Gandules

Asopao de gandules is a soul-warming Puerto Rican rice stew bursting with pigeon peas and rich Hispanic flavors.

Simmered with ham, sofrito, chicken stock, rice, tomato sauce, and olive oil, this comforting dish creates a thick, hearty meal packed with traditional ingredients.

When enhanced with plantain dumplings, it transforms into asopao de gandules con bolitas de platano, elevating its rustic charm.

Onions and carefully selected spices contribute depth to its complex taste profile.

You can prepare this stew in one pot, making it a convenient meal for busy days.

Slow cooking allows the rice to absorb all the savory flavors and reach perfect tenderness.

Served warm, the dish offers maximum satisfaction and can be easily reheated for later enjoyment.

Its versatility and rich cultural roots make it a beloved staple in Puerto Rican cuisine.

Callaloo Soup (Callaloo)

Callaloo epitomizes Caribbean culinary creativity, blending leafy greens like dasheen and spinach with coconut milk, salted meat, and hearty vegetables into a nourishing one-pot meal.

Caribbean families traditionally enjoy this vibrant soup during carnival season, though it frequently appears at local gatherings and roadside bars as a quick energy boost.

Dumplings crafted from flour and cornmeal add substantial texture to the soup's rich profile.

Yams, onions, peppers, and green bananas contribute complex flavor layers that define its distinctive taste.

Cooks prepare callaloo with regional ingredients that reflect each island's unique agricultural landscape.

Served alongside toasted bread and avocado slices, this soup transforms simple vegetables into a deeply satisfying meal.

Regional variations showcase the adaptability of this beloved Caribbean dish.

Gungo Peas Soup

Jamaican pepperpot soup bursts with robust Caribbean flavors, combining hearty meats and vegetables in a spicy broth that reflects Jamaica's rich culinary heritage.

Beef and pig tails form the protein base of this traditional island dish, complemented by tender gungo peas and starchy yams.

Onions, thyme, and pimento seeds contribute deep, aromatic undertones to the complex flavor profile.

Scotch bonnet or habanero peppers provide signature heat and intensity that distinguishes this soup from other Caribbean recipes.

Spinners, classic Jamaican dumplings crafted from simple flour, water, and salt, add satisfying texture and substance to the soup.

Local Jamaican families have long treasured this nourishing meal as a comforting and filling preparation.

Generations have passed down recipes that highlight the island's diverse ingredient landscape.

Regional variations may include additional spices or slight modifications to the core ingredients.

Giambo

Giambo is a robust Aruban seafood and beef stew blending Caribbean culinary traditions with intense flavor profiles.

Red snapper and beef merge with okra to create a thick, slippery soup distinctive to Aruba's regional cuisine.

Native Arubans prepare this hearty dish by slowly simmering fresh ingredients to develop complex taste layers.

Okra serves as the critical thickening agent, transforming the broth into a smooth, rich base.

Traditional preparation involves carefully selecting fresh fish and tender beef cuts for maximum texture and taste.

Seasoning typically includes local herbs and spices that enhance the stew's depth.

Generations of Aruban families have passed down this treasured recipe through careful cooking techniques.

Home kitchens and small restaurants across Aruba continue to serve giambo as a celebrated comfort meal.

Caldo Santo

Caldo santo represents a rich Puerto Rican seafood soup featuring coconut milk's creamy base and tender marinated fish swimming alongside root vegetables.

Fishermen and coastal families traditionally prepare this hearty broth with carefully selected ingredients like pumpkin, taro root, and green bananas.

Regional fishers often use freshly caught local fish for maximum flavor and authenticity.

Sofrito and achiote seeds provide deep, complex seasoning to the soup's profile.

Slow simmering ensures vegetables become perfectly tender and absorb the coconut milk's richness.

Plantains and sweet potatoes add subtle sweetness and depth to each spoonful.

Marinating and frying fish before adding to the soup creates layers of texture and taste.

Indigenous Caribbean cooking techniques shine through this nourishing one-pot meal that connects generations of Puerto Rican families.

Sopa De Salchichon

Sopa de salchichon is a hearty Puerto Rican soup brimming with rich flavors and cultural significance.

Spanish salami stars as the main protein, creating a robust broth packed with depth and warmth.

Puerto Rican home kitchens frequently prepare this comforting dish using traditional ingredients like salchichon, potatoes, and broken spaghetti.

Sofrito forms the aromatic base, blending garlic, onions, and spices into a complex foundation.

Tomato sauce adds richness while corn and olives contribute texture and color to the soup.

Sazon spice blend elevates the overall taste profile with its distinctive seasoning.

Cooking involves sautéing salami in olive oil before adding vegetables and liquid ingredients.

Noodles are added near the end of cooking, creating a satisfying one-pot meal that connects generations through its simple yet flavorful preparation.

Sopa De Platano

Sopa de platano is a comforting Latin American soup featuring grated plantains as its star ingredient, blending Caribbean culinary traditions across Cuba, Puerto Rico, and Colombia.

Rich broth forms the soup's base, typically enhanced with aromatic spices like cumin and paprika for deep flavor complexity.

Regional variations introduce unique elements such as annatto oil or tangy lemon juice, creating distinct taste profiles.

Sofrito - a fragrant blend of herbs and vegetables - frequently adds depth and authenticity to the preparation.

Traditional recipes sometimes incorporate protein like chicken or pork for additional substance.

Plantains provide a starchy, slightly sweet foundation that distinguishes this soup from other Latin American broths.

Nutritious and filling, sopa de platano represents a simple yet satisfying approach to Caribbean comfort food.

Crab And Callaloo

Crab and callaloo epitomizes Trinidad and Tobago's rich culinary heritage, blending succulent blue crab with a creamy, spicy mixture of dasheen leaves, okra, and coconut milk.

Caribbean home cooks simmer this national dish with pimento and scotch bonnet peppers, creating a complex flavor profile that celebrates island ingredients.

Thyme and green onions add depth to the creamy stew, which traditionally accompanies rice, dumplings, or macaroni pie.

Salted meat frequently joins the blue crab, enhancing the dish's robust taste.

Sunday lunch serves as the perfect moment for families to gather around this hearty meal.

Coconut milk provides a smooth, silky texture that balances the seafood's richness.

Blue crabs offer sweet, tender meat that absorbs the callaloo's spicy undertones.

Generations of Trinidadian families have cherished this iconic dish as a symbol of their culinary tradition.

Red Conch Chowder

Red conch chowder dominates Caribbean seafood cuisine with its rich maritime heritage and complex flavor profile sourced directly from ocean waters.

Fishermen hammer fresh conch meat until tender, transforming the tough mollusk into soft protein for this signature soup.

Coastal communities across Bahamas, Cayman Islands, and Florida Keys consider this dish a regional staple with deep cultural roots.

Chopped conch mingles with onions, celery, green onions, hot peppers, tomatoes, potatoes, and beans in a traditional preparation.

Herbs and spices provide additional depth to the broth's foundation.

Cooking occurs slowly over several hours, allowing ingredients to meld and develop intricate flavors.

When first prepared, chowder appears light and brothy, but overnight resting allows potato starches to naturally thicken the mixture.

Seafood lovers prize this dish for its authentic taste of Caribbean maritime traditions.

Pepperpot Soup

Pepperpot soup embodies Jamaica's bold culinary spirit through its rich, spicy broth blending tropical ingredients and traditional cooking techniques.

Coconut milk creates a creamy base that absorbs intense flavors from hot chili peppers and aromatic garlic and onions.

Callaloo and okra add distinctive vegetable textures to the hearty mixture.

Optional meat selections like pig's tails and salted beef provide deep protein complexity.

Flour dumplings contribute extra substance and comfort to each warm serving.

Salt and black pepper enhance the soup's seasoning profile before final preparation.

Minced scotch bonnet peppers offer a fiery garnish that amplifies the dish's authentic Jamaican character.

Mannish Water

Mannish water stands as a robust Jamaican soup brimming with intense goat offal flavors that challenge culinary boundaries.

Jamaican men traditionally consume this hearty soup as a potent male vitality booster believed to enhance masculine strength.

Goat parts including legs, head, intestines, and testicles form the soup's distinctive protein base.

Green bananas, yam, coconut, and dumplings complement the meat's rich profile.

Hot peppers add sharp spiciness to the broth's complex taste.

Some regional variations incorporate white rum to deepen the soup's flavor complexity.

Rural communities often prepare mannish water during celebrations and gatherings.

Jamaican culture considers this soup a powerful nutritional and symbolic dish that connects generations through its bold preparation.

Sopi Di Pampuna

Sopi di pampuna embodies Aruban comfort cuisine with its rich Caribbean pumpkin soup tradition blending indigenous and European culinary influences.

Chefs prepare this hearty dish by slowly simmering fresh pumpkin with salted beef for deep flavor complexity.

Creamy textures emerge from blending heavy cream into tender vegetable medleys of onions, celery, leeks, and potatoes.

Warm cinnamon and spicy Tabasco sauce provide contrasting notes that elevate the soup's multilayered taste profile.

Arubans traditionally serve sopi di pampuna as a satisfying main course during cool evenings or family gatherings.

Caribbean cooking techniques shine through the soup's careful preparation and balanced seasoning.

Cultural heritage flows through each spoonful of this traditional island recipe.

European and native ingredients merge seamlessly in this beloved national dish.

Bahamian Boiled Fish

Bahamian boiled fish is a soul-warming seafood stew highlighting Nassau grouper's delicate texture simmered with aromatic spices and hearty vegetables.

Local kitchens transform fresh white fish into a tender, fragrant dish by combining lime juice, thyme, bay leaves, and hot habanero peppers.

Potatoes, onions, and celery create a robust base that absorbs the fish's rich flavors and subtle spice notes.

Garlic, allspice, cloves, salt, and pepper infuse deep complexity into each spoonful of this traditional Bahamian comfort meal.

Butter adds a smooth richness that complements the fish's flaky consistency.

Generations have enjoyed this simple yet satisfying preparation, often serving it alongside grits or johnnycakes.

Some families incorporate additional ingredients like cabbage or plantains for extra texture and taste.

Regional variations ensure every pot of boiled fish tells a unique culinary story of Bahamian home cooking.

Janga Soup

Janga soup embodies Jamaica's rich seafood culinary tradition, featuring fresh water crayfish as its star ingredient alongside colorful vegetables simmered in a spicy broth.

Small crustaceans called janga create the soup's distinctive maritime flavor, complemented by pumpkin, carrots, and sweet potatoes that add natural sweetness and depth.

Scotch bonnet peppers deliver intense heat while garlic and thyme contribute robust aromatics to the complex profile.

Traditional Jamaican cooking methods ensure each ingredient melds perfectly, creating a hearty one-pot meal that warms from within.

Native island spices like pimento enhance the soup's authentic character, making every spoonful a celebration of Caribbean cuisine.

Jamaican home cooks carefully select the freshest crayfish and seasonal vegetables to craft this comforting dish.

Parsley garnish adds a final bright touch of color and freshness to the steaming bowl.

Chicken Foot Soup

Chicken foot soup stands as a hearty Jamaican staple brimming with rich cultural heritage and robust flavors.

Caribbean families treasure this nutritious one-pot meal packed with protein-dense chicken feet and vibrant vegetables like pumpkins, carrots, yams, and potatoes.

Traditional preparation involves slow-cooking the ingredients with aromatic seasonings such as pimento and thyme, creating a deeply satisfying broth.

Jamaicans typically prepare this soup on Saturdays as a communal dinner ritual that brings families together.

Chicken feet provide exceptional collagen and minerals, making the soup both flavorful and nutritionally beneficial.

Salt enhances the soup's complex taste profile, balancing the earthy vegetable notes.

Weekend gatherings frequently feature this comforting dish as a centerpiece of Jamaican culinary tradition.

Bahamian Crab Soup

Bahamian crab soup stands as a rich maritime delicacy showcasing Caribbean seafood traditions with deep flavor profiles.

Fishermen along Bahamian coastlines craft this hearty soup using fresh crabmeat caught directly from local waters.

Signature ingredients include tender crabmeat, golden-browned onions, and aromatic tomato paste simmered in oil.

Chopped vegetables like carrots and potatoes add robust texture and complexity to the broth.

Rice provides a subtle thickening element that grounds the soup's oceanic essence.

Cooks season the mixture with basic spices such as thyme, salt, and pepper for balanced taste.

Preparation involves carefully layering ingredients to develop deep, complex flavors.

Each spoonful offers a warm, comforting connection to Bahamian coastal life and culinary heritage.

Bonchi Kora

Bonchi kora is a hearty Caribbean bean soup from the Dutch Caribbean islands that combines rich corned beef and pork tail with red kidney beans in a deeply satisfying blend of flavors.

Meat gets soaked overnight to reduce saltiness before being boiled until tender and mixed with aromatic ingredients like garlic, onions, and nutmeg.

Slow simmering with butter and sugar creates a complex, savory profile that highlights the dish's rustic origins.

Cooks carefully balance meat and beans to ensure each spoonful delivers maximum flavor.

Traditional accompaniments include bread, rice, or funchi, allowing diners to soak up the robust sauce.

Islands like Aruba, Curacao, and Bonaire share this comforting recipe as a staple of their culinary heritage.

Regional variations might include slight adjustments to spices or meat types.

Generations have passed down this nourishing soup as a testament to Caribbean cooking traditions.

Peas And Dumpling Soup

Bahamian peas and dumpling soup dominates Caribbean cuisine with its rich, hearty blend of pigeon peas and handmade dumplings swimming in a flavorful broth.

Indigenous ingredients like ham, stewed tomatoes, and root vegetables define this national dish's authentic profile.

Coconut milk adds creamy depth to the traditional preparation.

Goat peppers provide subtle heat and complexity to each spoonful.

Potatoes, carrots, bell peppers, and onions contribute robust vegetable notes.

Plantains sometimes enhance the soup's texture and taste.

Regional cooks prepare dumplings by hand, mixing flour and water into soft, dense parcels.

Maritime traditions and African culinary influences shape this beloved Bahamian comfort food.

Fish And Sweet Potato Chowder

Trini fish chowder is a nourishing Caribbean soup packed with island-grown sweet potatoes and fresh white fish, offering robust health benefits through its vitamin-rich ingredients.

Sweet potatoes form the nutritional cornerstone of this vibrant dish, delivering powerful anti-inflammatory and antioxidant properties throughout the recipe.

Caribbean fishermen traditionally prepare this soup with locally caught white fish fillets carefully cut into bite-sized pieces.

Onions, garlic, hot peppers, and carrots create a flavor-dense base for the chowder.

Cream adds a smooth, rich texture that complements the fish and vegetables.

Herbs like oregano, parsley, nutmeg, and celery provide complex seasoning and depth to the soup.

Trinidad's year-round availability of sweet potatoes ensures this nutritious chowder can be enjoyed throughout the seasons.

Cool Island Soup

Cool island soup transforms tropical fruits into a refreshing summer beverage blending sweet and tangy flavors from pineapple, cantaloupe, papaya, and apricot.

Sparkling water and fresh lime juice provide a crisp, light base that elevates the fruit's natural sweetness.

Chefs carefully puree the ingredients into a smooth mixture that requires at least four hours of chilling before serving.

Cold temperatures enhance the soup's bright, zesty profile and create a perfect antidote to sweltering heat.

Fresh ingredients guarantee maximum flavor and nutritional impact.

Tropical fruits offer multiple health benefits including vitamins and hydration.

Simple preparation makes this soup an accessible treat for home cooks.

Minimal equipment and basic blending skills ensure anyone can create this cooling summer refreshment.

How Do Climate and Geography Influence the Ingredients in Caribbean Soups?

The Caribbean’s warm tropical climate and diverse geography play a huge role in shaping the ingredients used in its soups:

• Tropical Produce Abundance: Year-round warmth supports a wide variety of fresh fruits, vegetables, and root crops like yams, cassava, plantains, and callaloo (a leafy green), which form the hearty bases of many soups.
• Coastal Access to Seafood: Being an island region, seafood like fish, conch, crab, and shrimp are common ingredients, reflecting the geography’s bounty from the surrounding seas.
• Spices and Herbs: Native and imported spices like allspice, Scotch bonnet peppers, thyme, and ginger thrive in the Caribbean climate, infusing soups with bold, vibrant flavors.

This blend of abundant tropical produce, fresh seafood, and spicy seasonings creates the unique and comforting profile of Caribbean soups.

Is Coconut Milk a Standard Base in Most Caribbean Soups?

Coconut milk is a beloved ingredient in many Caribbean soups, particularly in islands like Jamaica, Trinidad, and Barbados. It adds a creamy richness and subtle sweetness that beautifully balances spicy and savory flavors. Often paired with seafood or root vegetables, coconut milk helps create the comforting, layered taste that many associate with Caribbean cooking.

However, coconut milk is not universal across the region. Some Caribbean soups lean more on broth or tomato bases, especially in areas influenced by different cultures or where coconut milk is less accessible.

Whether included or omitted, coconut milk enhances the depth and texture of many soups, making it a signature ingredient - but not an absolute staple - of Caribbean cuisine.