Creamy Tomato and Shrimp Soup

Name: Creamy Tomato and Shrimp Soup
Cook time: 25 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 150 g yellow onion small dice; 80 g celery small dice; 80 g carrot small dice; 4 g fine salt plus more to taste; 12 g garlic minced; 30 g tomato paste; 2 g dried oregano; 2 g smoked paprika; 800 g crushed tomatoes; 700 ml vegetable stock warm; 250 ml water; 1 leaf bay leaf; 4 g fine salt plus more to taste; 10 ml olive oil divided; 340 g shrimp peeled and deveined; 15 g unsalted butter; 120 ml heavy cream; 15 ml lemon juice freshly squeezed; 1 g black pepper freshly ground; 8 g fresh basil thinly sliced; 8 g fresh parsley chopped

A smooth tomato soup built from sautéed aromatics, tomato paste, diced tomatoes, stock, and herbs, then blended and finished with cream. Shrimp are cooked separately just until opaque and added at the end so they stay tender.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

20 ml olive oil divided
150 g yellow onion small dice
80 g celery small dice
80 g carrot small dice
4 g fine salt plus more to taste
12 g garlic minced
30 g tomato paste
2 g dried oregano
2 g smoked paprika
800 g crushed tomatoes
700 ml vegetable stock warm
250 ml water
1 leaf bay leaf
4 g fine salt plus more to taste
10 ml olive oil divided
340 g shrimp peeled and deveined
15 g unsalted butter
120 ml heavy cream
15 ml lemon juice freshly squeezed
1 g black pepper freshly ground
8 g fresh basil thinly sliced
8 g fresh parsley chopped

Instructions

Heat 20 ml of the olive oil in a large pot over medium heat. Add the onion, celery, and carrot with 4 g of the salt and cook, stirring often, until the vegetables soften and the onion turns translucent, about 6 to 8 minutes. The vegetables are softened and glossy, with no raw onion smell.
Add the garlic, tomato paste, oregano, and smoked paprika. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and smells savory. The paste looks slightly darker and coats the vegetables.
Stir in the crushed tomatoes, vegetable stock, water, bay leaf, and remaining 4 g salt. Bring to a simmer, then lower the heat and cook uncovered for 12 minutes. The soup is gently bubbling and the flavors have started to meld.
While the soup simmers, heat the remaining 10 ml olive oil in a medium skillet over medium-high heat. Add the shrimp and cook just until opaque and curled, 2 to 3 minutes total. Transfer them to a plate. The shrimp are pink, opaque, and just firm; do not cook them through longer than needed.
Remove the bay leaf. Blend the soup until smooth using an immersion blender, or blend carefully in batches in a countertop blender and return it to the pot. The soup is fully smooth with no large vegetable pieces visible.
Set the pot over low heat. Stir in the butter and cream, then add the lemon juice and black pepper. Fold in the cooked shrimp and warm for 1 to 2 minutes without boiling. The soup is hot, creamy, and the shrimp are warmed through without tightening.
Ladle into bowls and finish with the basil and parsley. Taste and adjust with a little more salt if needed. The herbs stay bright on top and the soup tastes balanced, creamy, and tomato-forward.