Tomato soup with shrimps
4 servings
50 minutes
Tomato soup with shrimp is a refined dish of European cuisine that combines the richness of tomatoes, the tenderness of seafood, and the freshness of greens. Its roots trace back to Mediterranean gastronomy traditions where tomatoes and seafood form the basis of many recipes. This soup has a velvety texture thanks to vegetable puree, while shrimp add lightness and exquisite flavor. The aroma of bay leaves, dill, and black pepper adds depth, turning each spoonful into a gastronomic delight. Perfect for dinner on a cool evening or an elegant lunch. Served with crispy toasts that beautifully complement its richness. This soup not only warms but also reveals the harmony of fresh ingredients in an exquisite presentation.
1
Heat olive oil in a pot, sauté sliced onions and fennel for 3-4 minutes, stirring. Add chopped potatoes, water, tomato juice, and bay leaf with a pinch of salt. Reduce heat and cook for another 25 minutes, stirring 1-2 times, until the vegetables are soft.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Fennel: 2 pieces
- Potato: 1 piece
- Water: 850 ml
- Tomato juice: 400 ml
- Bay leaf: 1 piece
- Salt: to taste
2
Let the soup cool slightly, pour it into a blender or food processor, and make a puree. If using a food processor, drain the liquid first and save it, and make the puree only from the vegetables. Then combine everything together.
- Water: 850 ml
3
Return the soup to the pot and add the pre-cooked shrimp. Cook for about 10 minutes on low heat to heat the soup.
- Shrimps: 125 g
4
Add peeled and finely chopped tomatoes and dill to the soup. Season with salt and pepper if needed. Dilute with a little tomato juice if necessary. Pour into warmed plates, garnish with a sprig of dill, and serve with toast.
- Tomatoes: 2 pieces
- Parsley: 10 g
- Salt: to taste
- Ground black pepper: to taste
- Tomato juice: 400 ml