Tomato Soup with Shrimp

Name: Tomato Soup with Shrimp
Total time: 30 min
Yield: 4
Ingredients: 3 lb. ripe tomatoes; 1/2 c. roasted red peppers; 1/2 c. fresh basil leaves; 3 clove garlic; 5 oz. multigrain bread; 12 oz. 16- to 20-count shrimp; 1/4 tsp. dried oregano; 1 tbsp. extra virgin olive oil

Published: Aug 5, 2011

Yields:

Total Time:

30 mins

Cal/Serv:

255

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When garnished with sauteed shrimp and homemade croutons, fresh tomato soup becomes a quick gourmet meal.

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Ingredients

3 lb. ripe tomatoes
1/2 cup roasted red peppers
1/2 cup fresh basil leaves
3 clove garlic
5 oz. multigrain bread
12 oz. 16- to 20-count shrimp
1/4 tsp. dried oregano
1 Tbsp. extra virgin olive oil

Directions

1. Step 1Preheat oven to 400 degrees F.
2. Step 2In blender, puree tomatoes, in batches if necessary. Return puree to blender, then add red peppers, half of basil, 1 clove garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; puree until smooth. Cover and refrigerate.
3. Step 3Prepare croutons: Arrange bread on jelly-roll pan. Bake 8 to 10 minutes or until golden brown, stirring once.
4. Step 4Meanwhile, in medium bowl, combine shrimp, oregano, remaining basil, remaining 2 cloves garlic, and 1/8 teaspoon freshly ground black pepper, tossing.
5. Step 5In 12-inch skillet, heat oil on medium-high until hot, but not smoking. Add shrimp; cook 4 to 5 minutes or just until shrimp turn opaque throughout, stirring occasionally. Divide shrimp and soup among 4 serving bowls; garnish with croutons and additional basil leaves.