Tomato Soup with Shrimp
mushrooms and spinach

Name: Tomato Soup with Shrimp
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 4 cloves Garlic, minced; 1 Onions, chopped; 2 Carrots, chopped; 3/4 lb Mushrooms, brown or cremini, sliced; 1 can Diced tomatoes, preferably fire-roasted (28 oz / 794 g can); 1 Tbsp + 1 Tbsp Cooking oil; 1/2 tsp + 1/4 tsp Red pepper flakes; 1/2 Tbsp Basil, dried; 3 cups Vegetable broth; 2 Tbsp Grassfed butter (opt); 5 oz Baby spinach; 1/2 Lemons, juice of

Active: 20 min Total: 35 min

Original GF Paleo Vegetarian

This silky tomato soup will leave everyone wanting seconds. Packed with lots of veggies, it's healthy but feels indulgent.
Smarts: It's so easy to eat a ton of nutrition-packed spinach when it's cooked down in a soup.

Ingredients

Metric

Servings:

Tomato Soup with Shrimp:

Shrimp - 1 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
Cooking oil - 1 Tbsp + 1 Tbsp
Red pepper flakes - 1/2 tsp + 1/4 tsp
Basil, dried - 1/2 Tbsp
Vegetable broth - 3 cups
Grassfed butter (opt) - 2 Tbsp
Baby spinach - 5 oz
Lemons - 1/2 , juice of

Prep

Shrimp - Defrost, rinse, and dry. Lightly salt and pepper.
Garlic / Onions / Carrots / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
Diced tomatoes - Drain.

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Make

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. 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 butter (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!

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