Tomato Shrimp Soup
Tomato-Shrimp Soup with Fresh Basil
Tomato Shrimp Soup
This rich, comforting soup is ideal for chilly evenings and makes a satisfying main course.
Serves 8
Ingredients:
- 1 pound fresh, raw, peeled and deveined shrimp
- 1 cup + 2 tablespoons unsalted butter, divided
- 1 cup chopped celery
- 1 cup chopped, peeled carrots
- 1 cup chopped sweet onions
- ½ cup chopped shallots
- ½ cup unbleached all-purpose flour
- ¼ cup diced red pepper
- ¼ cup diced yellow pepper
- ¼ cup diced orange pepper
- ½ cup dry white wine
- 1 quart heavy cream
- 1 quart water
- 1 (28-ounce) can stewed tomatoes
- 1 large bunch fresh basil, chopped
- 2 teaspoons kosher salt (adjust to taste)
- 2 teaspoons freshly ground black pepper (adjust to taste)
Directions:
- In a large soup pot over medium heat, melt 1 cup + 1 tablespoon of the butter. Add the celery, onions, carrots, shallots, salt and pepper. Sauté for about 5 minutes, until the vegetables begin to soften and develop light color.
- Sprinkle the flour over the vegetables and stir constantly for about 5 minutes to cook the raw flour taste, forming a light roux.
- Add the diced red, yellow and orange peppers and cook for another minute.
- Pour in the white wine, then add the heavy cream and water. Whisk vigorously to combine and prevent lumps. Allow the mixture to simmer gently until it starts to thicken.
- Stir in the canned stewed tomatoes, reduce heat to low and keep the soup warm while you prepare the shrimp.
- Heat a stainless steel or heavy skillet over medium-high heat and melt the remaining butter. Add the shrimp and cook 2–3 minutes, just until they begin to turn pink and opaque. Avoid overcooking.
- Transfer the cooked shrimp to the soup and stir to combine.
- Add the chopped fresh basil and taste. Adjust seasoning with additional salt and pepper as needed.
- Ladle the soup into bowls and serve hot. Garnish with extra basil if desired.
This tomato shrimp soup balances creamy richness with bright tomato and basil notes, while the shrimp add a delicate, savory bite. It reheats well and can be served with crusty bread or a simple green salad.
Chef Chuck Kerber
Cooksandeats.com