Tomato soup with shrimps - an aromatic delicacy. The best recipes for tomato soup with shrimp and other seafood

Tomato soup with shrimps is a healthy and tasty dish. Tomatoes will add a slight pleasant sourness.

Tomato soup with shrimps - the basic principles of cooking

The main ingredients of the soup are shrimps and tomatoes. Seafood must be fresh. Do not recommend the use of frozen product, as you can not be sure of its quality. The soup is best cooked from fresh or chilled shrimp. In addition to seafood, vegetables are used to make soup: Bulgarian pepper, carrot, onion, potatoes and garlic.

In the summer, the soup is made from fresh tomatoes, and in the winter, canned tomatoes are used in their own juice.

Vegetables are peeled and washed. All except the potatoes, shred and fry until rosy. Tomatoes are cleaned from thin skin and frayed to a state of mashed potatoes. Tomato puree combine with water and wine. All season with salt, spices and sugar. The resulting mixture is brought to a boil. Spread shrimps and fried vegetables in it and boil for five minutes. When serving, put grated cheese or crackers in a plate.

There are many recipes for tomato soup with shrimps. It is cooked with fish and other seafood, noodles, etc.

Recipe 1. Tomato soup with shrimp

Ingredients

700 grams of tomatoes;

50 grams of cheese;

1 onion;

1 pinch of Provencal herbs;

1 carrot;

on a pinch of sea salt and pepper;

paprika pod;

10 ml of olive oil;

2 cloves of garlic;

50 ml of dry white wine;

250 g shrimp.

Method of preparation

Peel the onions and carrots. Wash vegetables under the tap. Garlic cloves free from husk. Cut a stem from a pepper pod and remove the seeds. Shred the bulb with thin feathers. Carrot crumbled thin bars. Finely chop the garlic. Pepper cut into thin strips. My tomatoes, make cuts and pour boiling water over it. Cut the flesh of tomatoes into thin slices.

Heat oil in a pan. We put in it chopped onion, pepper and carrots. Fry over moderate heat until soft. We shift in the bowl of the blender, add tomatoes and smash to the state of mashed potatoes. Shrimp clean and fry with spices. Pour the vegetable puree into the pan, salt it, season with herbs and pour in the wine. We bring to boil. When serving, put the shrimps and grated cheese.

Recipe 2. Tomato soup with shrimp and cod

Ingredients

450 g of cod fillet without bones and skin;

salt;

230 g peeled medium-sized shrimp;

two slices of garlic;

400 g canned without the skin of tomatoes;

bulb;

a glass of spiced tomato and vegetable juice;

pod of yellow bell pepper;

10 ml of olive oil.

Method of preparation

We put on the middle fire cauldron. Pour olive oil into it and heat it up. Free the pod of the bell pepper from the stalk and clean the seeds. Cut the pepper into thin strips. Bulb clean and finely crumbled. Put vegetables in a cauldron with butter and fry, stir for six minutes. Then add the finely chopped garlic, and cook, stirring constantly, a minute.

Canned tomatoes knead to a state of mashed potatoes. We spread in the cauldron. We also pour in vegetable juice and half a glass of purified water. Salt and stir. Cover with lid and bring to a boil over intense fire. Then we twist the fire and simmer for about ten minutes.

Shrimp clean and wash. Cod fillets are checked for the presence of small bones. If it has skin, remove it. Wash the fish and dry it with a napkin. Put the shrimps with fish in the soup, mix and cook another three minutes. Serve hot soup with garlic croutons.

Recipe 3. Tomato soup with shrimp and seafood

Ingredients

600 g fresh tomatoes;

liter of drinking water;

leek stem;

a mixture of peppers;

shrimp - 200 g;

sea salt;

drain oil - 20 g;

fresh basil;

noodles - 150 g;

garlic - two slices.

Method of preparation

Stem leeks rinsed, obsushivaem and chop thin rings. Let it in butter to transparency. Rinse fresh tomatoes, wipe with a disposable towel and make shallow cuts. Pour tomatoes with boiling water, remove thin skin and chop finely. Add the tomatoes to the pan with onions, stir and simmer for about three minutes. Add the finely chopped garlic and simmer for a minute. At the end add chopped fresh greens. In a saucepan, boil the water, lightly salt it. We put noodles in boiling water and cook for ten minutes, stirring occasionally. Shrimp is dropped literally for a minute in a saucepan with boiling water, adding a bunch of dill. We take out their skimmer, cool and clean from the shell.

Add tomato dressing, boiled shrimps and chopped greens to the pan with noodles. Salt the soup and season with pepper. Stir and boil the soup for a minute. Soup can be served hot or cold.

Recipe 4. Tomato soup with shrimp and seafood

Ingredients

half a kilo of shrimp;

freshly ground black pepper;

400 g tomatoes, canned without peel;

salt;

30 grams of tomato paste;

one lime juice;

25 g plums. oils;

20 g sugar;

30 grams of shallot;

10 ml of red wine vinegar;

two pods of red sweet pepper;

1.25 liters of drinking water;

2.5 cm ginger root;

60 ml brandy;

garlic - a slice.

Method of preparation

Wash my shrimp, dry and clean the shell. In a saucepan, melt the butter. Shallots are cleaned, rinsed and shredded. We release the pods of the Bulgarian pepper from the stem, we clean the seeds and cut the vegetable into thin strips. Ginger root peel cleaned and three on a fine grater. Peeled clove garlic finely crumbled.

Put the vegetables in a saucepan and fry them, stirring regularly, for about five minutes. Then lay out the shells, stir and cook another ten minutes. Pour in brandy and add tomato paste. Salt, season with freshly ground pepper and pour in the required amount of drinking water. Stir and cook the broth over low heat for forty minutes.

Strain the broth through a sieve into a saucepan. Add sugar and vinegar to it and squeeze juice from lime. Put the canned tomatoes in a bowl and knead with tolkushka or fork. Add tomatoes to the pan and bring to a boil. In the serving plates lay out the shrimp, and pour them with soup. Sprinkle with chopped dill and serve immediately.

Recipe 5. Tomato soup with shrimp and rice

Ingredients

unpeeled shrimps - 300 g;

salt;

round rice - 70 g;

ground paprika;

one carrot;

ground chilli pepper;

paprika pod;

turmeric;

onion head;

ten olives;

one tomato;

green beans - 100 g

Method of preparation

In a skillet, boil a small amount of drinking water. Wash the shrimp. Put them in boiling water and boil for about three minutes. Take them out with a slotted spoon and put them on a plate. Strain the broth through a sieve.

Return strained broth to pan. Wash the rice and add the cereal to the pan, stir and cook for five minutes on moderate heat.

Peel the onions from the husk and crumble melenko. Cut the rind from the carrot, wash the vegetable and cut it into thin circles. Put everything in broth and cook for about five minutes.

In the broth add chopped green beans into small pieces, stir and cook for three minutes. Cut out from the pods of sweet pepper the stem, we clean the vegetable from the seeds and cut into thin half rings. Add to soup, stir and cook for two minutes.

Slice the tomatoes and lower them into boiling water for two minutes. Peel the tomatoes off the tomatoes. Cut the flesh of tomatoes into small cubes. Put in the soup and cook a couple of minutes.

Melt the butter in a pan. Put the shrimp in it and fry, stirring over medium heat, seasoned with ground paprika and salt. Transfer the shrimp soup and stir. Slice the olives and send them following the shrimps. Season with spices and cook for a couple of minutes. Remove from heat and leave to infuse for a quarter of an hour.

Recipe 6. Thai Tomato Soup with Shrimps

Ingredients

300 g shrimp;

chilli;

400 ml of tomato puree;

50 g of flour;

250 ml of coconut milk;

two slices of garlic;

5 g curry paste;

20 ml of olive oil;

bulb onion;

20 g of green onions.

Method of preparation

Green onions rinsed, obsushivaem and crumble into thin rings. Onions clean and shred. Wash my chili peppers, wipe with a napkin and cut into thin rings, carefully scrubbing the seeds. Garlic cloves free from husks and melenko kroshim. Pour olive oil into a skillet with a thick bottom and send it to medium heat. Put the vegetables in the heated oil and fry them, stirring constantly, for about seven minutes.

Shrimp wash and free from the shell. Send them to the stewpan. If you use frozen peeled boiled shrimps, add them to the stew pan, without defrosting. Fry for about three minutes, stirring constantly. Pour flour, stir and simmer for a couple of minutes.

Add tomato puree to the skillet. Then pour coconut milk and put curry paste. Mix well and let the soup boil. Reduce the heat and cook the soup for four minutes, stirring. As soon as the contents thicken, remove the saucepan from the fire. Served with herbs and crackers.