Shrimp Tomato Soup with Pesto Toast
A rich, savory tomato soup loaded with tender shrimp, topped with a swirl of basil pesto and served with crispy pesto toast. Perfect for a cozy dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 22g
comfortingcozyItalianpescatarianshrimpsmoothcrunchyweeknight dinner
Ingredients
- ½ pound shrimp, peeled and deveined
- 2 cups tomato soup (canned or homemade)
- 3 tablespoons basil pesto
- 2 slices bread slices (e.g., baguette or sourdough)
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- 1
Heat olive oil in a pot over medium heat and add shrimp; cook until pink, about 2 minutes per side.
- 2
Pour in tomato soup and bring to a gentle simmer; season with salt and black pepper.
- 3
Brush bread slices with a little olive oil and toast in a skillet or toaster until golden.
- 4
Spread 1 tablespoon of pesto on each toast slice.
- 5
Ladle soup into bowls, top with remaining pesto (swirl), and serve with pesto toast on the side.
Tools you’ll need
- pot
- skillet or toaster
- knife
- cutting board
- ladle
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