Tomato soup with shrimp
Description
Hearty and aromatic soup. 1. Peel the garlic. Set aside 2-3 cloves, slice the rest in half. 2. Cut the peeled onion into 4-6 pieces and place it on a baking tray together with the garlic. 3. Wash the tomatoes and add them to the tray. Sprinkle with olive oil and place in a preheated oven for 35-40 minutes. 4. After baking, transfer the vegetables to a blender jar. Pour a glass of water onto the baking tray, carefully scrape off all the juices with a spoon, and add them to the jar. 5. Once the vegetables have cooled slightly, blend them into a puree. You can certainly simplify this shrimp tomato soup recipe by using canned tomatoes in their own juice as a base, for example. 6. Pour a little olive oil into the bottom of a saucepan or a heavy-bottomed pot. Add finely chopped garlic, celery, and chili pepper. Sauté briefly. 7. Add salt, pepper, turmeric, and oregano. 8. Add previously washed shrimp and sauté over medium heat for about 5 minutes. 9. Then pour 3 cups of water into the previously prepared puree. 10. Squeeze lemon juice and add it to the pot. 11. Once the soup comes to a boil, reduce the heat to minimum and simmer for about half an hour. 12. Add the sautéed shrimp and cook for another 3 minutes. 13. Serve the tomato shrimp soup at home with fresh herbs (such as parsley and basil). It also goes wonderfully with a small amount of feta or other cheese. Serve with herbs and sour cream.