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Tomato puree soup with shrimps

Author
Cookinero 26 Feb 2025
9230
Tomato puree soup with shrimps

Shrimp have been present in the human diet for over 20 centuries. Like other seafood, shrimp are rich in iodine, as well as vitamins A, C, E and group B. In addition, shrimp are very filling, contain many essential amino acids and are remarkably digestible, which makes them an integral part of dietary nutrition. In addition, shrimp go well with equally healthy vegetables, such as fresh tomatoes and herbs, which is wonderfully confirmed by this recipe.

How to cook Tomato puree soup with shrimps

Step 1

Tomato puree soup with shrimps

Tomatoes need to be cut into large slices.

Step 2

Tomato puree soup with shrimps

Cut the onion into strips. First, divide the onion into halves and then cut it lengthwise.

Step 3

Tomato puree soup with shrimps

Finely chop the garlic and basil.

Step 4

Tomato puree soup with shrimps

Place the tomatoes in a saucepan and pour 1-1.5 cups of water over them. When the water boils, simmer the tomatoes under a closed lid for about 15 minutes.

Step 5

Tomato puree soup with shrimps

While the tomatoes are cooking, fry the onion in a frying pan using olive oil. The onion should eventually acquire a golden hue.

Step 6

Tomato puree soup with shrimps

Add fried golden onions, finely chopped garlic and basil to the tomatoes.

Step 7

Tomato puree soup with shrimps

Sprinkle with salt and pepper to your liking, add cream, heat. Turn off the heat, cool the soup slightly, pour it into a blender and chop until puree consistency. The dish is ready!

Step 8

Tomato puree soup with shrimps

Place the shrimps in a frying pan, previously greased with olive oil, fry until done, turning occasionally. Do not crush the shrimps immediately, but before serving, in portions on each plate.

Tomato puree soup with shrimps - FAQ About Ingredients, Baking Time and Storage

Yes, canned tomatoes can be used as a substitute. Opt for whole peeled tomatoes or crushed tomatoes for the best texture. Adjust water quantity since canned tomatoes usually have more liquid.
Simply omit the shrimp and use vegetable broth instead of water for a richer flavor. You can also add white beans or mushrooms for extra protein and texture.
Store the soup (without shrimp) in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
Yes, the soup (without cream and shrimp) freezes well for up to 3 months. Thaw overnight in the fridge, then reheat and stir in fresh cream before serving.
Serve with crusty bread, a dollop of sour cream, or a sprinkle of Parmesan. Garnish with fresh basil or a drizzle of olive oil for extra flavor.
Absolutely! Coconut milk adds a slightly sweet, rich flavor. Use full-fat coconut milk for the best consistency.
Add a pinch of red pepper flakes while cooking the onions or stir in a dash of hot sauce before blending.
Yes, just thaw them thoroughly in the fridge first. Pat dry before frying to ensure they sear properly.
Reheat gently over low heat, stirring frequently. Avoid boiling to prevent the cream from separating.

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