Rating: 4 stars
16 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 16 Ratings

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.

Emily Nabors Hall

Gallery

Credit: Gentl & Hyers

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

332 calories; fat 17g; saturated fat 5g; cholesterol 200mg; sodium 718mg; protein 27g; carbohydrates 19g; sugars 9g; fiber 4g; iron 2mg; calcium 126mg.
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