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