Summer Tomato Soup With Shrimp, Zucchini, and Corn

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Photo by Charles Masters
Summer Tomato Soup With Shrimp, Zucchini, and Corn 4.2 10 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 300 calories
    • Fat 9 g
    • Sat Fat 1.5 g
    • Cholesterol 145 mg
    • Sodium 1340 mg
    • Protein 21 g
    • Carbohydrate 36 g
    • Sugar 11 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 123 mg

Heat the oil in a large pot over medium-high heat. Add the poblanos, onion, garlic, and ½ teaspoon each salt and black pepper. Cook, stirring, until softened, 10 to 12 minutes. Add the zucchini and tomatoes (and their juices). Cook, stirring, until the zucchini is crisp-tender, 12 to 15 minutes.

Add the shrimp, corn, and 3 cups water. Bring to a simmer. Cook, stirring occasionally, until the shrimp are white throughout and the corn is tender, 5 to 6 minutes. Sprinkle with black pepper and serve.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 2 poblano peppers, seeded and chopped
  3. Check 1 large onion, chopped
  4. Check 3 cloves garlic, sliced
  5. Check Kosher salt and black pepper
  6. Check 2 small zucchini, chopped
  7. Check 1 28-ounce can diced tomatoes
  8. Check 1 pound raw medium peeled and deveined shrimp
  9. Check 2 cups fresh (from 4 ears) or frozen corn kernels, thawed

Directions

  1. Heat the oil in a large pot over medium-high heat. Add the poblanos, onion, garlic, and ½ teaspoon each salt and black pepper. Cook, stirring, until softened, 10 to 12 minutes. Add the zucchini and tomatoes (and their juices). Cook, stirring, until the zucchini is crisp-tender, 12 to 15 minutes.
  2. Add the shrimp, corn, and 3 cups water. Bring to a simmer. Cook, stirring occasionally, until the shrimp are white throughout and the corn is tender, 5 to 6 minutes. Sprinkle with black pepper and serve.

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