How to Make This Tasty Tomato and Shrimp Soup

How to Make This Tasty Tomato and Shrimp Soup
How to Make This Tasty Tomato and Shrimp Soup (Image credit: Brie Passano)

This delicious brothy soup has the facility to bring you back to summer – because of its tomato and basil goodness – yet it’s perfect for cooler days too, because of the ingredient and nice dose of red pepper flakes. The shrimp gives you a light-weight dosage of protein and adds a seafood stew-like quality to the pot, while the pasta rounds everything out and makes this a meal during a bowl.

Spicy Tomato and Shrimp Soup


6 to 8 persons


  • • 2 tablespoons olive oil
  • • 1 large onion, diced
  • • Salt
  • • Freshly ground black pepper
  • • 4 cloves garlic, minced
  • • 1/4 teaspoon red pepper flakes, plus more as needed
  • • 1/4 cup tomato paste
  • • 8 cups unsalted chicken broth
  • • 2 cups dry ditalini pasta
  • • 1 1/2 pounds uncooked peeled and deveined medium shrimp
  • • 1/4 cup loosely packed fresh basil leaves


  • 1. Heat the oil in a 5-quart or larger Dutch oven over a medium-high heat until it's simmering. Add the onion, season with salt and pepper, and sauté until soft and translucent, about 5 minutes. Add the garlic and pepper flakes and sauté until fragrant, about 1 minute.
  • 2. Add the tomato paste and sauté until the paste has turned a deeper red, about 2 minutes. Mix in the chicken broth. Bring to the boil, then lower the heat to low and let it simmer uncovered for around 10 minutes.
  • 3. Add the pasta and continue to simmer until its al dente, about 10 minutes. Taste and season the soup with salt, pepper, and red pepper flakes as needed.
  • 4. Stir in the shrimp and simmer until they have turned pink and opaque, roughly 3-4 minutes. Thinly slice the basil and serve the soup immediately, as it does not keep well.
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Source: thekitchn

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