Shrimp tomato soup is a healthy and tasty dish. Tomatoes add a touch of pleasant acidity.
Shrimp tomato soup - the basic principles of preparation
The main ingredients of the soup are shrimp and tomatoes. Seafood should be fresh. It is not recommended to use a frozen product, since you can not be sure of its quality. Soup is best cooked with fresh or chilled shrimp. In addition to seafood, vegetables are also used to make soup: bell peppers, carrots, onions, potatoes and garlic.
In the summer, soup is made from fresh tomatoes, and in the winter, canned tomatoes are used in their own juice.
Vegetables are peeled and washed. Everything except potatoes is finely chopped and fried until golden brown. Tomatoes are peeled from thin skin and mashed to a state of mashed potatoes. Tomato puree is combined with water and wine. All seasoned with salt, spices and sugar. The resulting mixture was brought to a boil. Shrimp and fried vegetables are spread in it and boiled for five minutes. When serving, put grated cheese or crackers in a plate.
There are many recipes for tomato shrimp soup. It is cooked with fish and other seafood, noodles, etc.
Recipe 1. Tomato Shrimp Soup
Ingredients
700 g of tomatoes;
50 g of cheese;
1 onion;
1 pinch of provence herbs;
1 carrot;
a pinch of sea salt and pepper;
bell pepper pod;
10 ml of olive oil;
2 cloves of garlic;
50 ml dry white wine;
250 g of shrimp.
Cooking method
Peel onions and carrots. Washing vegetables under the tap. Slices of garlic free from the husk. Cut the stalk from the pepper pod and remove the seeds. We chop the onion with thin feathers. Carrots with tiny thin bars. Finely chop the garlic. Cut the pepper into thin strips. My tomatoes, make cuts and pour over boiling water. Cut the pulp of tomatoes into thin slices.
In a pan, heat the oil. Spread chopped onions, peppers and carrots in it. Fry over moderate heat until soft. We transfer to the blender bowl, add the tomatoes and interrupt to the state of mashed potatoes.
Shrimp clean and fry with spices. Pour the vegetable puree into the pan, salt, season with herbs and pour the wine. Bring to a boil. When serving, put shrimps and grated cheese on a plate.
Recipe 2. Tomato soup with shrimp and cod
Ingredients
450 g boneless and skinless cod fillet;
salt;
230 g medium-sized peeled shrimp;
two slices of garlic;
400 g canned without skin of tomatoes;
bulb;
a glass of spicy tomato and vegetable juice;
yellow bell pod;
10 ml of olive oil.
Cooking method
We put the cauldron on medium fire. Pour olive oil into it and heat it. We release the bell pepper pod from the stalk and clean the seeds. Cut the pepper into thin strips. We clean and finely chop the onion. We spread the vegetables in a cauldron with oil and fry, stir, stir for six minutes. Then add the finely chopped garlic, and cook, stirring constantly, for a minute.
Knead the canned tomatoes until mashed. We spread it in the cauldron. Pour vegetable juice and half a glass of purified water here. Salt and stir. Cover with a lid and bring to a boil over high heat. Then we twist the fire and simmer for about ten minutes.
Shrimp clean and wash. Cod fillets are checked for small bones. If there is skin on it, remove it. We wash and dry the fish with a napkin. Put the shrimp and fish in the soup, mix and cook for another three minutes. Serve hot soup with garlic croutons.
Recipe 3. Tomato Soup with Shrimp and Seafood
Ingredients
600 g of fresh tomatoes;
liter of drinking water;
stem of leek;
a mixture of peppers;
shrimp - 200 g;
sea salt;
drain. oil - 20 g;
fresh basil;
noodles - 150 g;
garlic - two slices.
Cooking method
Rinse the stalk of leek, dry and shred thin rings. Let it in butter until transparent. Rinse fresh tomatoes, wipe with a disposable towel and make shallow cuts. We pour tomatoes with boiling water, remove the thin skin and finely chop. Add the tomatoes to the pan with onions, stir and simmer for about three minutes. Add finely chopped garlic and simmer for a minute. At the end, add chopped fresh herbs.
Boil water in a saucepan, slightly salting it. Dip the noodles in boiling water and cook it for about ten minutes, stirring occasionally. Let’s drop the shrimps for a minute in a saucepan with boiling water, adding a bunch of dill to it. We take them out with a slotted spoon, cool and clean them from the shell.
In a pan with noodles add tomato dressing, boiled shrimp and chopped greens. Salt the soup and season with pepper. Mix and boil the soup for a minute. Soup can be served hot or cold.
Recipe 4. Tomato soup with shrimp and seafood
Ingredients
a pound of shrimp;
freshly ground black pepper;
400 g canned peeled tomatoes;
salt;
30 g of tomato paste;
juice of one lime;
25 g plums. oils;
20 g of sugar;
30 g shallots;
10 ml of red wine vinegar;
two pods of red bell pepper;
1.25 liters of drinking water;
2.5 cm ginger root;
60 ml brandy;
garlic - clove.
Cooking method
Wash shrimps, dry and clear of the shell. Melt the butter in a stewpan. We clean shallots, rinse and finely chop. Pods of bell pepper are freed from the stalk, cleaned from seeds and cut the vegetable into thin strips. Peel the ginger root and three on a fine grater. Peeled clove of garlic finely chopped.
We spread the vegetables in a saucepan and fry them, stirring regularly, for about five minutes. Then put the shells, stir and cook for another ten minutes. Pour in brandy and add tomato paste. Salt, season with freshly ground pepper and pour in the required amount of drinking water. Stir and cook the stock over low heat for forty minutes.
Filter the broth through a sieve into the pan. Add sugar, vinegar to it and squeeze the juice out of lime. We spread the canned tomatoes in a bowl and knead with a nibbler or a fork. Add the tomatoes to the pan and bring to a boil. Put shrimps in serving plates and fill them with soup. Sprinkle with chopped dill and serve immediately.
Recipe 5. Tomato Soup with Shrimp and Rice
Ingredients
unpeeled shrimp - 300 g;
salt;
round rice - 70 g;
ground paprika;
one carrot;
ground chili;
bell pepper pod;
turmeric;
onion head;
ten olives;
one tomato;
green beans - 100 g.
Cooking method
Boil a small amount of drinking water in a stewpan. Wash the shrimp. Put them in boiling water and boil for about three minutes. Remove them with a slotted spoon and transfer to a plate. Strain the broth through a sieve.
Return the strained broth to the pan. Wash the rice and add the cereal to the pan, stir and cook for five minutes over moderate heat.
Peel the onion and chop finely. Cut the peel from the carrots, wash the vegetable and cut it into thin circles. Put everything in the broth and cook for about five minutes.
In the broth add chopped string beans, cut into small pieces, mix and cook for three minutes. Cut out from the pods of sweet pepper stalks, peel the vegetable from the seeds and cut into thin half rings. Add to the soup, stir and cook for two minutes.
Cut the tomatoes and dip them in boiling water for two minutes. Peel the tomatoes. Cut the pulp of tomatoes into small cubes. Put in soup and cook for a couple of minutes.
Melt the butter in a pan. Put shrimp in it and fry, stirring, over medium heat, seasoning with ground paprika and salt. Transfer the shrimp to the soup and stir. Cut olives into rings and send after the shrimp. Season with spices and cook for a couple of minutes. Remove from the stove and let it brew for a quarter of an hour.
Recipe 6. Thai Tomato Shrimp Soup
Ingredients
300 g of shrimp;
chilli;
400 ml of tomato puree;
50 g of flour;
250 ml of coconut milk;
two slices of garlic;
5 g curry paste;
20 ml olive oil;
onion;
20 g of green onions.
Cooking method
Rinse the green onions, dry them with tiny thin rings. Peel and finely chop the onions. My chili pepper, wipe with a napkin and cut into thin rings, carefully cleaning the seeds. Slices of garlic free from husks and finely chopped.
Pour olive oil into a stewpan with a thick bottom and send it to medium heat. We spread the vegetables in warmed oil and fry them, stirring constantly, for about seven minutes.
My shrimp and free from the shell. We send them to the stewpan. If you use frozen peeled boiled shrimp, add them to the saucepan without defrosting. Fry for three minutes, stirring constantly. Pour the flour, stir and simmer for a couple of minutes.
Add the tomato puree to the stewpan. Next, pour coconut milk and put the curry paste. Mix well and let the soup boil. Reduce the heat and cook the soup for four minutes, stirring occasionally. As soon as the contents thicken, remove the stewpan from the heat. Serve with greens and crackers.
Shrimp Tomato Soup - Tips & Tricks
In winter, tomatoes can be replaced with tomato puree or thick juice.
From the shells of shrimp, you can cook the broth, then strain it and use it to prepare the base of the soup.
Shrimp can be boiled or fried with spices in butter.
In addition to shrimp, you can add other seafood.
