Creamy Tomato Soup with Shrimp
mushrooms and spinach
- Shrimp - 3/4 lb, peeled and deveined
- Garlic - 4 cloves, minced
- Onions - 1, chopped
- Carrots - 2, chopped
- Mushrooms, brown or cremini - 3/4 lb, sliced
- Diced tomatoes, preferably fire-roasted (28 oz / 794 g can) - 1 can
- Artichoke hearts - 1 can, quartered
- Cooking oil - 1 Tbsp + 1 Tbsp
- Red pepper flakes - 1/2 tsp + 1/4 tsp
- Basil, dried - 1/2 Tbsp
- Vegetable broth - 3 cups
- Cream (opt) - 2 to 4 Tbsp
- Baby spinach - 5 oz
- Lemons - 1/2, juice of
- Heat a Dutch oven over medium-high heat. Add first part of cooking oil and then garlic, onions, and carrots to heated oil with a sprinkle of salt, first part of red pepper flakes, and basil. Saute for ~5 minutes.
- Add tomatoes, broth, and some salt and pepper. Bring to a boil and then simmer for 4 to 6 minutes.
- Puree with an immersion blender or in batches in a blender. If using an immersion blender, you might want to transfer pot into sink since there might be spattering.
- Return pot to medium-high heat and fold in mushrooms and artichoke hearts. Cook until tender, 3 to 4 minutes.
- While soup finishes cooking, heat a skillet over medium-high heat. Add second part of cooking oil and then second part of red pepper flakes and shrimp to heated oil. Saute until pink on the outside and opaque on the inside, 3 to 6 minutes.
- Turn off heat to soup, and stir in cream (if using) and spinach. Finish with lemon juice, and season to taste with more salt and pepper. Divide soup into bowls and top with shrimp. Enjoy your comforting soup!
Delish! I must not have soup at restaurants very often because I thought it was fine with the cream as it was! Woo-hoo! Made it exactly as is (but without mushrooms, in accordance with our family truce of "No More Mushrooms Ever, I Mean It" that I agreed to once I realized mushrooms have little nutritional properties) and the adults like it and the one child who'd be willing to try it might go for it next time too. Wait, I might have added some tomato paste as well to use it up and make space in the fridge. Just a thought for next time.0 Helpful
Simple and delicious - we really enjoyed this and didn’t change anything, except extra tortellini!0 Helpful
I grated the carrots and garlic. I didn't have the mushrooms &hubby doesn't like them. I made cashew cream. I used red leaf lettuce cut into strips instead of spinach. I put hot sauce in mine because my husband is sensitive to red pepper. I did put white pepper in the soup. My husband topped his with parmesan cheese. I used vegan vegetable tofu dumplings. It was delicious!0 Helpful
The whole family loved this recipe! We had to add extra cream to tone down the spiciness for the kiddos. I might use less red pepper flakes next time. We didn’t have spinach so had to sub frozen peas but it was still fantastic!0 Helpful
I did about 1.5 cups of banza pasta and 2 vegan sausage instead of shrimp to make this vegan. I also made it without oil or butter and it turned out great!0 Helpful
So delicious and so easy! I replaced the shrimp with ground pork (knew I'd be having this as leftovers for the next few days and didn't want to risk the shrimp turning rubbery when I reheat the soup). Love everything about this soup!0 Helpful