Shrimp and roasted tomato soup
1
Points®
Total time: 45 min • Prep: 0 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Lightly charred plum tomatoes, garlic, and jalapeño flavor the broth for this simple shrimp-and-tomato soup. With a green salad and some crusty bread, it makes a comforting meal that’s worthy of weekend entertaining.
Ingredients
Cooking spray
3 spray(s)
Seafood stock
3 cup(s), or clam broth
Plum tomato
5 medium, halved lengthwise
Garlic
4 clove(s), skins on
Jalapeño pepper
1 medium, plus more for garnish
Table salt
½ tsp
Olive oil
1 Tbsp
Uncooked onion
1 medium, chopped
Chipotle chili powder
½ tsp, or to taste
Dried oregano
½ tsp
Black pepper
¼ tsp
Carrots
1 large, chopped
Uncooked red potato
1 medium, chopped
Uncooked shrimp
1 pound(s), peeled and deveined
Cilantro
⅓ cup(s), chopped
Lime
1½ item(s), cut into wedges
Instructions
1
1 Preheat broiler. Spray large rimmed baking sheet with olive oil nonstick spray.
2
2 Place tomatoes, garlic, and 1 jalapeño on prepared baking sheet. Spray vegetables lightly with olive oil nonstick spray and sprinkle tomatoes with 1/4 teaspoon salt. Broil 5 inches from heat, turning jalapeño and garlic occasionally, until vegetables are softened and lightly charred, about 15 minutes. Let cool slightly.
3
3 Remove peel from tomatoes and garlic. Seed jalapeño. Transfer roasted vegetables to food processor with any accumulated juices on baking sheet and puree. Set aside.
4
4 Heat oil in large saucepan over medium-high heat. Add onion and cook, stirring often, until softened and golden, about 5 minutes. Add chile powder, oregano, remaining 1/4 teaspoon salt, and black pepper and cook, stirring constantly, until fragrant, 30 seconds. Add stock, carrot, potato, and vegetable puree.
5
5 Bring to boil; reduce heat, cover, and simmer until vegetables are tender, about 15 minutes. Add shrimp and cook until shrimp are just opaque in center, about 3 minutes.
6
6 Remove from heat and sprinkle with cilantro and sliced jalapeño. Serve with lime wedges.
7
Serving size: (1 1/2 cups)
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