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Harsh weather calls for something quite the opposite: a dish that is thick with comfort and warm with spicy, earthy flavors. This shrimp tomato soup recipe isn’t your typical tomato soup–it’s thicker, more fragrant, packed with protein and requires absolutely no milk or cream to accomplish the decadent, smooth texture. You can enjoy it not only as a soup but also as a sauce for pasta, rice, or cooked vegetables. Bon Appetit!

Tomato-based soups are a year-round favorite. In the summer, it’s all about gazpacho and in the winter, the focus turns to creamy tomato soups. The great thing about this soup is that it takes less than 30 minutes to put together, requires only a handful of ingredients and welcomes a delicious aroma to the house that makes you almost forget it’s snowing outside. And, it involves shrimp, which isn’t the typical soup mainstay. What you’ll love the most is that this shrimp tomato soup requires neither fresh shrimp nor thawed shrimp, so you save both time and money. The fat it this dish comes from 1/2 tablespoon of butter and the shrimp itself. The red pepper bridges the gap between the pungent flavors of the garlic and onion and the lightness of the fresh mint with its sweet overtones. The fresh mint adds additional depth to the soup’s taste and really makes this shrimp tomato soup one of a kind. Enjoy!

Shrimp Tomato Soup

Serves 2-3

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Ingredients

  • 1 clove garlic, minced
  • 1 white onion, chopped
  • 1 red pepper, chopped
  • 1/2 tablespoon butter (or olive oil)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 16 ounces frozen shrimp
  • 16 ounces tomato puree (homemade or storebought from a glass jar) 
  • Handful of fresh mint leaves, chopped

Directions

In a large pot over medium-high heat, melt the butter and add the garlic, onion and red pepper. Mix in the salt, pepper, and red pepper flakes. Saute until the onion begins to turn translucent, but isn’t fully cooked. Add the frozen shrimp, breaking apart the pieces with the edge of a spatula. Once the visible ice has melted away from the surface of the shrimp, add the tomato puree and stir. Once the mixture reaches a boil, reduce the heat to a simmer and close the lid of the pot. Let simmer for 5 minutes. 

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Remove the lid, add the fresh mint and continue to stir for another 3-5 minutes until the mixture thickens to desired consistency.  

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Serve in a soupbowl, pour over pasta or rice, or use as a dip for toasted bread. 

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Photos Credit: GlowKitchen