Think of this as a grown-up version of a classic tomato soup—creamy, comforting, and easy to pull together on a busy weeknight. A combination of both fresh tomatoes and canned gives the soup a deep tomato flavor without a long cooking time, and the shrimp turn a simple dish into something special. If you have frozen shrimp on hand, defrost in a bowl of cold water for about 10 minutes before adding them to the pot. You can also make this recipe ahead of time; toast the bread and garnish the reheated soup with fresh dill just before serving.
3 tablespoons extra-virgin olive oil, divided
2 pounds plum tomatoes, halved, seeds removed
½ cup chopped yellow onion
¼ cup dry sherry
2 tablespoons tomato paste
1 teaspoon kosher salt
3 cups chicken stock
¼ cup heavy cream
1 pound peeled and deveined medium-size raw shrimp, chopped
4 thick white sandwich bread slices, halved diagonally
¼ teaspoon black pepper
fresh dill, for serving
Sat fat 5g
How to Make It
Heat 2 tablespoons of the oil in a pot over medium-high. Add tomatoes and onion; cook, stirring, until softened, 7 minutes. Add sherry and tomato paste and cook until liquid is reduced by half, 2 minutes. Add salt and stock; bring to a boil. Reduce heat; simmer until slightly thickened, 10 minutes. Remove from heat and stir in cream. Puree in a blender until smooth. Return to the pot; stir in shrimp and cook on low until cooked through, 3 minutes.
Meanwhile, brush bread with remaining oil and season with pepper. Broil in a single layer on a baking sheet until toasted, 1 minute. Serve soup with toast, garnished with dill.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.