Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes (14.5 ounces)
- 4 cups of chicken broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and cook until the onion is translucent.
3. Add the can of diced tomatoes, chicken broth, dried basil, and dried oregano to the pot.
4. Bring the soup to a boil and then reduce the heat to low.
5. Simmer the soup for 20 minutes.
6. Add the shrimp to the pot and cook for an additional 5 minutes or until the shrimp are pink and cooked through.
7. Use an immersion blender to blend the soup until it is smooth. (Optional)
8. Season the soup with salt and pepper to taste.
9. Stir in the chopped fresh parsley.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking the onion and garlic, low heat for simmering the soup.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 220
Fat: 9g
Carbohydrates: 11g
Protein: 25g
Sodium: 1100mg
Sugar: 5g
Substitutions for ingredients:
- Fresh tomatoes can be used instead of canned tomatoes.
- Vegetable broth can be used instead of chicken broth.
- Fresh basil and oregano can be used instead of dried.
Variations:
- Add diced potatoes or carrots to the soup for extra vegetables.
- Use different types of seafood, such as scallops or clams.
- Add a splash of heavy cream to the soup for a creamier texture.
Tips and tricks:
- Be sure to devein the shrimp before cooking.
- Use an immersion blender to blend the soup until it is smooth, or leave it chunky for a heartier texture.
- Garnish the soup with additional fresh parsley or croutons.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is hot.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Garlic bread or a Caesar salad.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Be sure to cook the shrimp until they are pink and cooked through to prevent foodborne illness.
Food history:
Tomato soup is a classic dish that has been enjoyed for centuries. Shrimp is a popular seafood that has been used in soups and stews for many years.
Flavor profiles:
This soup is savory and slightly sweet from the tomatoes. The shrimp adds a briny flavor to the dish.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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