Tomato shrimp soup
Cooking time:
1 hour
Active time:
30 minutes
Complexity:
Average
Need to defrost
Who says tasty soup takes hours at the stove? Our recipe will prove otherwise! If you cook the vegetable broth in advance, then the preparation of this juicy, rich and satisfying dish will take no more than 15 minutes. Add a slice of fresh bread to the soup, and a full lunch or dinner is ready.
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Recipe "Tomato soup with shrimp"
Ingredients for 3-4 servings
onion red
1 pc.
fresh garlic
1-2 cloves
celery stalk
1 pc.
tomatoes in their own juice
1 can (240g)
tomatoes
1 pc (100g)
tomato paste
100 g
basil fresh
a few twigs
salt
to taste
ground black pepper
to taste
vegetable oil
2 tbsp. l.
shrimps shelled
½ up. (150 g)
For the broth:
bell pepper
1 pc.
squash
1 pc.
eggplant
1 pc.
onions
1 pc.
water
2 L
Step 1/10
Defrost the prawns in advance in the refrigerator or in half an hour in ice water right in the package.
Step 2/10
Roughly chop the vegetables for the broth, cover with water, bring to a boil and cook over medium heat for 35-40 minutes. Strain the finished broth.
Step 3/10
Clean celery from hard fibers with a housekeeper knife and cut into thin slices.
Step 4/10
Finely chop the garlic and red onions, cut the tomato into a medium cube.
Step 5/10
Heat vegetable oil in a deep saucepan and fry onions, garlic and celery on it.
Step 6/10
As soon as the garlic begins to release a strong aroma (make sure that it does not burn out, otherwise it will be bitter), add tomato paste, tomatoes in your own juice to the vegetables and simmer for another 5-7 minutes.
Step 7/10
Pour the tomato mixture with 1 liter of vegetable broth, salt and pepper to taste and bring to a boil.
Step 8/10
Dip the prawns in the soup and cook for 2-3 minutes.
Step 9/10
At the very end, add a chopped fresh tomato, boil for another minute and remove from the heat.
Step 10/10
Pour the soup into plates and garnish with chopped basil.
Ingredients for 3-4 servings
onion red
1 pc.
fresh garlic
1-2 cloves
celery stalk
1 pc.
tomatoes in their own juice
1 can (240g)
tomatoes
1 pc (100g)
tomato paste
100 g
basil fresh
a few twigs
salt
to taste
ground black pepper
to taste
vegetable oil
2 tbsp. l.
shrimps shelled
½ up. (150 g)
For the broth:
bell pepper
1 pc.
squash
1 pc.
eggplant
1 pc.
onions
1 pc.
water
2 L
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