Shrimp Tomato Soup Ingredients
- Fresh tomatoes 6-7 pieces
- Peeled shrimp 500 grams
- Cognac 2 tablespoons
- Olive oil 2 tablespoons
- 2 cloves of garlic
- Oregano 1 teaspoon
- Vegetable broth 3 cups
- Butter 40 grams
- Cream 1 cup
- Salt to taste
- Ground black pepper to taste
- Fresh greens for serving
- Main ingredients: Shrimp, Tomato, Cream
A pan with a thick bottom, a lid, a wooden spatula, a blender, a frying pan, a pan, a slotted spoon, a deep plate, a kitchen knife, a cutting board.
Making shrimp tomato soup:
Step 1: prepare the tomatoes.
First peel the tomato. To make this easier, make cross-shaped incisions on the opposite side of the tail. In a large saucepan, boil clean water and dip the tomatoes in boiling water 30 seconds. Then catch the vegetables with a slotted spoon and transfer them to a plate of ice water. You will notice that where you made the cuts the skin is swollen and easily detaches from the pulp. Peel the tomatoes.
After you peel the tomatoes from the tomatoes, cut them into very small pieces.
Step 2: prepare the garlic.
In the meantime, while preparing the tomatoes, peel the cloves of garlic, and then chop them very finely.
Step 3: start cooking tomato soup.
Heat olive oil at the bottom of a suitable pan. Pour sliced peeled tomatoes there and fry them together with chopped garlic and oregano for several minutes. Do not forget to mix.
Pour the broth into the stewed tomatoes, mix, bring to a boil, then reduce the heat, cover and cook 15 minutes.
Step 4: fry the shrimp.
Pour thawed shrimp into a skillet with melted butter. Sauté all the time stirring for 3 minutes. Then pour in the cognac, wait until it evaporates and remove the seafood from the fire, they are ready.
Step 5: bring the tomato soup to full readiness.
When you cook tomatoes for a sufficient amount of time, remove the resulting mass from the heat and grind it with a blender. Be careful and avoid hot spray.
Return the soup to a homogeneous consistency, return to the fire and boil again. Pour the cream into the boiling tomato mass, and do not forget to stir all the time. And at the very end, add salt and black pepper. Remove from heat, cover and let soup stand for a while. After the finished dish, you can immediately serve or move it to the refrigerator, where it cools down, and serve it chilled.
Step 6: serve the shrimp tomato soup.
Pour the finished tomato soup into portions and garnish each shrimp fried in cognac. Also, if desired, you can sprinkle the dish with chopped fresh herbs. Serve tomato soup for lunch as a main hot or cold meal.
Enjoy your meal!
- Cold tomato soup can be poured into small bowls, on the sides of which hang shrimps. With this serving, the dish looks incredibly appetizing.
- It is very tasty to eat tomato soup in the bite with croutons or crispy toasts.
- Often, onions are also added to tomato soup, but before that it is finely chopped and fried until golden.