Spicy Tomato and Shrimp Soup
This grown-up take on the classic is creamy, comforting and easy to put together, making it a great weeknight option. Serve with crusty bread for mopping up all of the amazing stock!
prep time
5 minutes
cook time
20 minutes
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 pounds plum tomatoes, halved, seeds removed
1 yellow onion, chopped
1/4 cup dry sherry
2 tablespoons tomato paste
1 teaspoon kosher salt
3 cups chicken stock
1/4 cup heavy cream
1 pound peeled and deveined medium-size raw shrimp, chopped
2 pounds plum tomatoes, halved, seeds removed
1 yellow onion, chopped
1/4 cup dry sherry
2 tablespoons tomato paste
1 teaspoon kosher salt
3 cups chicken stock
1/4 cup heavy cream
1 pound peeled and deveined medium-size raw shrimp, chopped
Directions
Heat 2 tablespoons of the oil in a pot over medium-high. Add tomatoes and onion; cook, stirring, until softened, about 7 minutes. Add sherry and tomato paste and cook until liquid is reduced by half, about 2 minutes. Add salt and stock; bring to a boil. Reduce heat and simmer until slightly thickened. Remove from heat and stir in cream. Stir in shrimp and cook on low until cooked through, 3 minutes. Serve immediately.
Looking for inspiration? Try these recipes:
Pollo Asada Street Tacos
Golden Thai Chicken Curry
Black Bean and Kale Enchilada Bake
