Discovering the Perfect Soup
My Favorite is Shrimp Tomato Basil Soup and When I first came across the idea for Shrimp Tomato Basil Soup, I was excited to blend a few of my favorite flavors into one delicious bowl. I imagined the warmth of fire-roasted tomatoes mingling with the fresh basil from my garden, and the thought of adding tender shrimp made it all the more tempting. I set out to create a soup that was both comforting and light, perfect for a cozy dinner. As I started to prepare, the aroma of sautéing shallots and garlic filled my kitchen, and I knew this soup would be something special.
Crafting the Creamy Base
The process of making this soup quickly became one of my favorite kitchen activities. I warmed the basil-infused olive oil and let the shallots soften before adding minced garlic and crushed red pepper flakes. The combination of these ingredients was like a fragrant promise of the deliciousness to come. Pouring in the fire-roasted tomatoes and melting in the cream cheese, I created a velvety base that made my mouth water. Blending the soup to a smooth consistency was a satisfying step, ensuring that each spoonful would be rich and creamy.
Perfecting the Flavor
As I stirred in the milk and added the shrimp, I could see the magic happening. The shrimp turned a beautiful pink, and the soup’s aroma grew even more enticing. I added a touch of Italian parsley and a dash of hot sauce, tasting along the way to get the balance just right. I remember thinking how lovely it would be to serve this soup with crusty bread, making it an inviting meal for anyone who tried it. The final touch of basil-infused olive oil on top added a glossy finish, making each bowl look like a masterpiece.
Sharing the Comfort
When I served the Shrimp Tomato Basil Soup to my family, their reactions were everything I hoped for. Each bowl was met with smiles and satisfied sighs, and I loved hearing their compliments. This soup has since become a go-to recipe for me, a favorite comfort food that never fails to impress. It’s not just about the taste; it’s about the joy of creating something from scratch and sharing it with loved ones. Every time I make it, I’m reminded of how simple ingredients can come together to create something truly memorable.
Table of Contents
Chef’s Notes-Shrimp Tomato Basil Soup
- For a richer taste, use high-quality fire-roasted diced tomatoes. If possible, roast your own tomatoes to enhance the flavor.
- When blending the soup, be cautious of splattering. Use an immersion blender for ease, or let the soup cool slightly before blending in batches.
- Ensure the cream cheese is fully melted into the soup to avoid lumps. Stir frequently for a smooth texture.
- Don’t overcook the shrimp. They should be pink and opaque but tender, which usually takes about 3-5 minutes.
- Adjust the crushed red pepper flakes and hot sauce according to your heat preference. Start with less and add more to taste.
- Serve with a side of crusty bread or garlic bread to make the meal more filling and satisfying.
Shrimp Tomato Basil Soup
4
bowls15
minutes20
minutes320
kcal35
minutesDive into a bowl of this creamy Shrimp Tomato Basil Soup! It’s a delightful blend of fire-roasted tomatoes, fresh basil, and succulent shrimp, all brought together in a velvety broth. Perfect for a cozy dinner, this soup is both light and flavorful, with just the right amount of heat. Serve it with crusty bread for an unforgettable meal!
Ingredients
- Soup Base
2 tablespoons basil-infused olive oil
1 large shallot, finely chopped
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
1/2 teaspoon crushed red pepper flakes
Salt and black pepper to taste
28 ounce can fire-roasted diced tomatoes with juice
1/2 cup light cream cheese
- Creamy Broth
2 cups 2% milk
- Shrimp and Garnish
3/4 pound medium shrimp, peeled and deveined
1 tablespoon Italian flat-leaf parsley, finely chopped
Hot sauce to taste (e.g., Garlic Tabasco)
- Alternative Ingredients:
Basil-Infused Olive Oil: Regular olive oil with a handful of fresh basil leaves.
Shallot: Substitute with half a medium onion.
Light Cream Cheese: Use regular cream cheese or Greek yogurt for a tangier flavor.
2 % Milk: Substitute with almond milk or coconut milk for a dairy-free option.
Medium Shrimp: Use large shrimp or prawns if preferred.
Italian Flat-Leaf Parsley: Substitute with curly parsley or cilantro.
Directions
- Sauté Aromatics – Heat the basil-infused olive oil in a Dutch oven over medium heat. Add the chopped shallot and cook for about 3-4 minutes until softened. Stir in the minced garlic, chopped basil, and crushed red pepper flakes. Continue cooking for another 2-3 minutes until the garlic is fragrant and the shallots begin to caramelize.
- Create Soup Base – Pour in the fire-roasted diced tomatoes along with their juice and add the light cream cheese. Stir occasionally until the cream cheese has fully melted into the mixture.
- Add Milk and Shrimp – Stir in the 2% milk and add the peeled and deveined shrimp to the pot. Cook over medium heat, stirring every few minutes until the soup is heated through and the shrimp are pink and fully cooked.
- Finish and Serve – Mix in the finely chopped Italian flat-leaf parsley and add hot sauce to taste. Ladle the bisque into four bowls and garnish each with a few whole shrimp in the center. Drizzle a bit more basil-infused olive oil over each bowl for an extra burst of flavor. Serve with warm crusty bread or garlic bread.
Equipment
- dutch oven
- immersion blender
- chef’s knife
- cutting board
- measuring cups and spoons
Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 18g
- Protein: 25g
- Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 170mg
- Sodium: 780mg
- Potassium: 600mg
- Fiber: 3g
- Sugar: 10g
- Vitamin A: 15IU
- Vitamin C: 25mg
- Calcium: 20mg
- Iron: 15mg
FAQ-Shrimp Tomato Basil Soup
Can I make this soup ahead of time?
Yes, you can prepare the soup up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stove over low heat, adding a splash of milk if needed to adjust the consistency.
Can I freeze Shrimp Tomato Basil Soup?
Freezing is not recommended for this soup due to the cream and shrimp, which may change texture upon thawing. It’s best enjoyed fresh.
Can I substitute other types of milk?
Yes, you can use almond milk, coconut milk, or any milk of your choice. Adjust the seasoning as needed since some milk alternatives may alter the flavor slightly.
How can I make this soup dairy-free?
Substitute the light cream cheese with a dairy-free cream cheese or cashew cream. Use almond milk or coconut milk in place of 2% milk.
What can I use instead of a Dutch oven?
If you don’t have a Dutch oven, you can use a large pot or saucepan. Just ensure it is large enough to hold all the ingredients and has a thick bottom to prevent burning.
