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Shrimp Tomato Soup-Reciperella

Shrimp Tomato Soup

Shrimp Tomato Soup

This tomato shrimp soup recipe is very easy, served with parmiggiano and bread. It is very very delicious!

Shrimp Tomato Soup-Reciperella
Shrimp Tomato Soup

Shrimp Tomato Soup-Reciperella


For Shrimp Tomato Soup

8 roma tomatoes cut in halves
2 tbsp olive oil
salt and pepper
6 cups water
1/8 tsp garlic powder
1/8 tsp onion powder
2 bay leaves
2 lbs jumbo shrimp
3 tbsp butter
1 cup onion, chopped
5 garlic cloves, mashed
2 tbsp dried basil
2 tbsp cornstarch
1 tbsp tomato puree
1/2 cup heavy whipping cream



Preheat oven to 425 degrees f now, spread tomatoes on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper.  


Roast tomatoes for 45-60 mins. Remove from the oven and set aside.


First, pull off the head and shrimp shell. Reserve half of the shrimp shell and heads.


In a medium saucepan, over low heat, add the 6 cups of water with the bay leaves, garlic and onion powder. Add the shrimp heads and shell and boil for 15 minutes. Remove the heads, shells and bay leaves, set aside the broth.  


In a large pot, over low heat melt the butter and add shrimps and cook for 3 mins. Remove shrimp and set aside.


Now, add onion, mashed garlic, dried basil and roasted tomatoes and cook until soft.


Then add cornstarch, mix and cook for 1-2 mins.


Pour in the shrimp broth and tomato puree. Use an immersion blender to puree the soup. And simmer for 15 minutes until the soup is slightly thicker. Season with salt and pepper. 


Serve the soup with shrimp, parmiggiano, and bread.

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Shrimp Tomato Soup
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