Tomato Shrimp Basil Soup For Lazy People Like Me

Tomato Shrimp Basil Soup

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The completed Tomato Shrimp Basil Soup

Yesterday, I was working at home all day on the computer and was planning to go grocery shopping, but I lost my steam by end of day and decided not to go.

My fridge was looking very bleak for dinner ideas, and there’s no way I was going to resort to ordering in. But I had 7 tomatoes, bunch of basil, bunch of parsley, cream (left over from Thanksgiving – not normally in my fridge) and some shrimp in the freezer. Soup was a gimme for me.

You can take a guess that I was feeling a little lazy. I decided to make this soup without following any recipe and didn’t do anything special to seed, roast or peel the tomatoes (like some recipes call for). I just chopped the tomatoes as is and threw them in the pan.

This soup only took 30 minutes from prep to filling up my stomach.  And by golly, I think I will make this soup again in future. It was so yummy and I have left overs today for lunch!

I have plans to redo many soups in the future and I will be:

  • cutting calories and trimming fat from some favorite recipes
  • adjusting so they are vegetarian, gluten-free as well as vegan – where I can
  • adjusting dried herbs for fresh herbs
  • adjusting processed foods for natural and/or organic – where I can
  • adjusting highly acidic forming recipes to be more alkaline forming (healthier for you)

This soup makeover is:

  • gluten-free

Tomato Shrimp Basil Soup Ingredients:

  • 14 shrimp (26/30 count size)
  • 3 tablespoon olive oil
  • 1 cup white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 7 tomatoes, chopped
  • 2 cups vegetable stock (low sodium)
  • 1 tablespoon lime juice
  • 3/4 cup basil, chopped
  • ¼ cup parsley, chopped
  • ¼ cup cream (note: I’m only using a small amount of cream, some recipes usually call for way more)

Cooking Instructions:

  1. Heat 1 tablespoon olive oil in small pan, cook shrimp until opaque (don’t overcook) and put aside.
  2. Heat olive oil in heavy pot over moderate. Add onions and garlic, sauté until onions are soft, about 5 minutes.
  3. Add tomatoes and vegetable stock. Bring to a boil, lower heat and simmer at med-low for about 15 minutes until tomatoes are soft.
  4. Working in batches, purée soup in blender with lime juice, parsley and basil until very smooth (about 30 seconds), then return to pot.
  5. Return soup to pot, stir in cream and gently heat through.
  6. To serve, ladle hot soup into bowls and top with shrimp and a basil leaf as garnish. Serve immediately.

Soup Mistress Rating for Tomato Shrimp Basil Soup:

Healthy (+ slimming + low sodium): (3.5/5) 
Presentation: (4/5) 
Taste: (4.5/5) 

Related posts:

  1. Zucchini, Red Pepper and Basil Soup – A Recipe Makeover
  2. Cold Tomato Soup With Black Olives a Superb Choice – A Soup Review

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