Creamy Tomato Soup with Shrimp
and mushrooms and spinach

Name: Creamy Tomato Soup with Shrimp
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3/4 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 can Artichoke hearts, quartered; 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 to 4 Tbsp Plain yogurt (opt); 5 oz Baby spinach; 1/2 Lemons, juice of

Active: 20 min Total: 35 min

Original GF Paleo Vegetarian

This easy soup was on our menu the week of 3/23/15 and takes advantage of how quickly shrimp cooks. Served in a creamy soup, it's a great cold weather meal. This time around, we recommend using plain yogurt instead of cream to add thickness to the soup since you'll already be using yogurt earlier this week.

Ingredients

Metric

Servings:

Creamy Tomato Soup with Shrimp:

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
Plain yogurt (opt) - 2 to 4 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.
Artichoke hearts - Drain and quarter. (Can be done up to 3 days ahead)

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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 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 yogurt (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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