This Creamy Tomato Soup with Shrimp blends smooth tomato broth, tender shrimp, and rich cream for a comforting, seafood-forward twist on a classic favorite.
Creamy Tomato Soup with Shrimp
Makes 8 to 10 servings
Ingredients
- ¼ cup unsalted butter
- 1 medium yellow onion, chopped (about 2 cups)
- 2 medium carrots, peeled and chopped (about 1 cup)
- 4 cloves garlic, minced
- 1 (28-ounce) can whole tomatoes
- 1 cup chicken stock
- 1 tablespoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon celery seed
- ½ teaspoon ground black pepper, plus more to taste
- 1 pound peeled and deveined extra-jumbo fresh shrimp
- ¾ cup heavy whipping cream
- Garnish: croutons, fresh basil leaves
Instructions
- In a large Dutch oven, melt butter over medium-high heat. Add onion and carrot, and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add garlic, and cook, stirring constantly, for 1 minute. Add tomatoes, stock, dried basil, salt, celery seed, and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low, partially cover, and cook for 35 minutes.
- Remove from heat, and using an immersion blender, blend until smooth. (Alternatively, transfer soup to the container of a blender; remove center piece of lid to let steam escape, and place a clean towel over opening in lid to avoid splatters. Process until smooth.) Place a fine-mesh sieve over a large bowl; strain soup, discarding solids.
- Return soup to pot, and reduce heat to medium-low. Stir in shrimp. Cook, stirring occasionally, until shrimp are pink and firm, 3 to 4 minutes. Stir in ½ cup cream, and remove from heat. Drizzle servings with remaining ¼ cup cream, and season to taste with pepper. Garnish with croutons and fresh basil, if desired.
