Tomato soup with shrimps, a recipe with a photo, which you can quickly cook a delicious thick soup of canned tomatoes, celery, onions and carrots. This recipe is suitable for diet and lenten menus and vegetarians, if you replace the chicken broth fish.
For the usual menu, I advise you to season the finished soup with rich cream to make it more nourishing. It takes 30 minutes to prepare. From the ingredients indicated in the recipe you will get 4 servings.
- canned tomatoes in their own juice - 400 g;
- chicken broth - 1.5 liters;
- shrimp - 400 g;
- onion - 120 g;
- leek - 100 g;
- carrots - 150 g;
- celery - 150 g;
- olive oil - 20 ml;
- salt, pepper, herbs for serving.
How To Cook Tomato Soup With Shrimps
The light part of the stem of a leek cut ringlets. Chop onions finely. Pour olive oil into a saucepan with a thick bottom, put the onion, put it on the stove, pass over moderate heat.
To the onions add carrot grated on a large vegetable grater.
Celery stalks cut into small cubes, add to the pan.
Fry vegetables all together until soft, it will take about 15 minutes.
Next, add canned tomatoes to the pan. In this recipe, tomatoes in their own juice without skin.
Mash tomatoes with a fork. Close the saucepan with the lid and simmer the vegetables on low heat for another 10 minutes.
Next, pour the chicken broth, bring to a boil. For a vegetarian menu (pesketarianism), replace chicken broth with fish or use water.
Grind the contents with an immersion blender, salt and pepper to taste, bring to a boil over low heat.
Shrimps are thawed, small shrimps need to be peeled from the shell, and large ones can be put into the soup unpeeled.
Large shrimps are easy to clear from the shell, you can get a little dirty hands, but it will be delicious!
So, put the thawed shrimps in the shell directly into the boiling soup, as soon as the soup boils again, remove the pan from the stove, leave for 10 minutes.
Serve hot on the table, sprinkle with fresh herbs, pepper. Enjoy your meal.