Tomato soup with shrimps and olives

Quick tomato soup.

How to cook Tomato soup with shrimps and olives

Step 1

Tomato soup with shrimps and olives

Finely chop onion, garlic. Heat oil in a heavy bottomed pan, saute onion and garlic. Crumble the chili into it. Add tarragon.

Step 2

Tomato soup with shrimps and olives

Add olives and some olive liquid.

Step 3

Tomato soup with shrimps and olives

Add tomatoes, salt, pepper. Bring to a boil and dilute with boiling water to the desired consistency.

Step 4

Tomato soup with shrimps and olives

Add shrimp.

Step 5

Tomato soup with shrimps and olives

Sprinkle the finished soup with chopped parsley. Enjoy your meal!

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

Yes, you can substitute dried tarragon. Use about 1 teaspoon of dried tarragon for every tablespoon of fresh.
Absolutely! A pinch of red pepper flakes or a dash of your favorite hot sauce will work nicely.
This tomato soup with shrimp and olives will keep well in the refrigerator for up to 3 days in an airtight container.
It's best to freeze the soup *before* adding the shrimp. Freeze the tomato base in an airtight container for up to 2 months. Thaw overnight in the refrigerator and add the shrimp during the reheating process.
Certainly! Simply omit the shrimp for a delicious tomato and olive soup. You might consider adding some cannellini beans or other white beans for added protein and texture.
If your soup is too thin, you can simmer it for a bit longer uncovered to allow some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water, then stir the slurry into the soup and simmer until thickened.
Crusty bread for dipping is always a great choice. A simple green salad or a grilled cheese sandwich also pairs well with tomato soup.
Yes, canned crushed tomatoes or diced tomatoes are a convenient substitute. Use about 28 ounces of canned tomatoes for this recipe, adjusting salt and liquid as needed.

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