Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Tomato Soup with Shrimp
and mushrooms and spinach

Active: 20 min Total: 35 min
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.
Tags

Ingredients

Metric
Servings:
4
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

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

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

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. 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.
  2. Add tomatoes, broth, and some salt and pepper. Bring to a boil and then simmer for 4 to 6 minutes.
  3. 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.
  4. Return pot to medium-high heat and fold in mushrooms. Cook until tender, 3 to 4 minutes.
  5. 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.
  6. 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!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (140)
Gluten-free (4)
Paleo (6)
Vegetarian (17)

Most Helpful

This was good, but I think I would've liked tortellini and a side salad better.

By: Sarah
Posted: Dec 28, 2015
Diet: Original
1 Helpful

50 reviews

Raw tomato taste

By: Rhoda
Posted: Dec 09, 2017
Diet: Original
0 Helpful

Tortillini got very overcooked

By: Laura
Posted: Feb 11, 2017
Diet: Original
0 Helpful

Subbed dried ravioli & 5oz of frozen spinach. Saved red pepper for individual bowls. Seems like it missing something, maybe bay leaf (taken out before blending)

By: Jess
Posted: Oct 26, 2016
Diet: Original
0 Helpful

I used two cans of crushed tomatoes and didn't even bother blending it, it turned out just fine. Loved the creamy texture with the yogurt, although I have used milk in similar recipes and have had equivalent results.

By: Wren
Posted: Jun 29, 2016
Diet: Vegetarian
0 Helpful

Really liked this, although next time I make this I will add some heavy cream Instead of yogurt. I like my soup a bit creamier.

By: Angela
Posted: May 16, 2016
Diet: Original
0 Helpful

Even better the next day for lunch!

By: Tami
Posted: May 02, 2016
Diet: Original
0 Helpful