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Roasted Tomato Curry Soup with Shrimp

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A creamy cream-less tomato soup spiced with curry and cayenne, studded with poached shrimp and topped with fresh mint leaves. This soup tastes delicious warm or at room temperature.
Course Soups, Stews & Chilis
Cuisine American
Keyword curry, homemade broth, roasted tomatoes, shrimp, soup, starter soup, tomato soup
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 146
Author Laurie McNamara

Ingredients

  • 12 roma tomatoes halved
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • 3 tablespoons unsalted butter or olive oil
  • 1 cup finely chopped yellow onion
  • 3/4 cup finely chopped carrot
  • 3/4 cup finely chopped celery
  • 2 cloves fresh garlic chopped
  • 2 teaspoons Madras curry powder
  • 3 cups homemade shrimp stock
  • 2 tablespoons sherry wine
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/2 to 3/4 pound of cooked shrimp chopped (see note)
  • fresh mint leaves for garnish

Instructions

  • Preheat your oven to 375 degrees.
  • Place the tomato halves on a rimmed metal baking sheet, drizzle with oil and season with a teaspoon of kosher salt and lots of coarse freshly ground black pepper. Slide the tomatoes onto the middle rack of your preheated oven and roast for 45 minute to 1 hour.
  • Meanwhile, melt the butter (or add oil) in a deep-sided pan. Once melted, add in the chopped vegetables and cook for 20-25 minutes or until the carrots are fork tender. Add in the garlic, cook for a minute longer before adding in the curry. Remove off of the heat until the tomatoes are done.
  • In a high-powered blender or food processor; add the shrimp stock (I start with 2 cups and add more later if necessary, depending on how thin you want it), sherry wine, roasted tomatoes (seeds and all), curried vegetables and a teaspoon of kosher salt. Blend until smooth.
  • Pour the soup back into the pan and season with salt and cayenne pepper to taste. Add in the chopped shrimp and heat until warmed through.
  • Serve in small soup bowls with fresh mint leaves and more black pepper.
  • How I Cooked My Shrimp: When I made my shrimp stock, after I strained it, I poured it back into the pot and brought it to a boil. Then I added in the raw shrimp, replaced the cover and pulled it off the heat to poach for 10 minutes until fully cooked.

Nutrition

Serving: 1g | Calories: 146kcal | Carbohydrates: 11g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 632mg | Potassium: 586mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4052IU | Vitamin C: 21mg | Calcium: 93mg | Iron: 1mg