Shrimp Tomato Soup with Garlic Bread

Ingredients

• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 28 oz crushed tomatoes
• 2 cups vegetable broth
• 1 loaf baguette, sliced
• ¼ cup fresh parsley, chopped

Instructions

1. 1

   Heat 2 tbsp olive oil in a large pot over medium. Add 1 chopped onion and cook until soft and translucent, about 5 minutes.

2. 2

   Add 3 minced garlic cloves and cook until fragrant, about 1 minute, stirring constantly.

3. 3

   Pour in 28 oz crushed tomatoes and 2 cups vegetable broth. Bring to a simmer, then cook for 15 minutes until slightly thickened.

4. 4

   Season with salt and pepper to taste. Add 1 lb shrimp and cook until pink and opaque, about 3-4 minutes.

5. 5

   While soup simmers, mix remaining 1 tbsp olive oil with 1 minced garlic clove and brush onto baguette slices. Toast in a skillet over medium heat until golden and crisp, about 2 minutes per side.

6. 6

   Stir in 2 tbsp chopped parsley. Serve soup hot, topped with remaining parsley and garlic bread on the side.

Tools you’ll need

• Large pot
• Skillet
• Knife
• Cutting board
• Wooden spoon

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