Tomato Soup with Shrimp
A quick and comforting tomato soup topped with succulent shrimp, a swirl of cream, and fresh basil. Ready in about 20 minutes, this is perfect for a cozy weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 250
- Protein
- 15g
Ingredients
- 2 tbsp olive oil
- ½ lb shrimp, peeled and deveined
- 28 oz canned crushed tomatoes
- 2 cups vegetable broth
- ¼ cup heavy cream
- ¼ cup fresh basil leaves
Instructions
- 1
Heat 1 tbsp olive oil in a large pot over medium heat. Add the 0.5 lb shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- 2
In the same pot, add the remaining 1 tbsp olive oil. Pour in the 28 oz crushed tomatoes and 2 cups vegetable broth. Bring to a simmer and cook for 10 minutes, until slightly thickened.
- 3
Using an immersion blender, puree the soup until smooth. (Alternatively, carefully transfer to a blender and blend in batches.)
- 4
Stir in the 0.25 cup heavy cream and season with salt and pepper. Cook for 2 minutes until heated through.
- 5
Ladle the soup into bowls, top with the cooked shrimp and 0.25 cup fresh basil leaves. Add a swirl of extra cream if desired.
Tools you’ll need
- Large pot
- Immersion blender or regular blender
- Measuring cups and spoons
- Ladle
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