Spanish Style Tomato Soup With Brown Butter Lemon Shrimp Recipe

Name: Spanish Style Tomato Soup With Brown Butter Lemon Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 1 whole Large Carrot, Diced; 1 stalk Celery, Diced; 1/2 whole Onion, Diced; 1 Tablespoon Olive Oil; 1/2 teaspoons Smoked Paprika (or Pimenton); 1 clove Garlic, Chopped; Salt To Taste; 28 ounces, weight Canned Diced Tomatoes; 1/2 cups Chicken Or Vegetable Stock, Plus More If Needed; 1/4 cups Sliced Toasted Almonds; 4 teaspoons Creme Fraiche; 1/4 cups Diced Cherry Tomatoes; FOR THE SHRIMP:; 1 Tablespoon Butter; 1/2 pounds Peeled, Deveined Shrimp; 1 Lemon, Zest And Juice; Salt To Taste

Servings: persons

FOR THE SOUP:
1 whole Large Carrot, Diced
1 stalk Celery, Diced
1/2 whole Onion, Diced
1 Tablespoon Olive Oil
1/2 teaspoons Smoked Paprika (or Pimenton)
1 clove Garlic, Chopped
Salt To Taste
28 ounces, weight Canned Diced Tomatoes
1/2 cups Chicken Or Vegetable Stock, Plus More If Needed
1/4 cups Sliced Toasted Almonds
4 teaspoons Creme Fraiche
1/4 cups Diced Cherry Tomatoes
FOR THE SHRIMP:
1 Tablespoon Butter
1/2 pounds Peeled, Deveined Shrimp
1 Lemon, Zest And Juice
Salt To Taste

1
Preheat a soup pot to medium-high heat. Add the carrot, celery and onion with a drizzle of olive oil. Cook for 5 minutes to soften slightly, then add the pimenton, garlic, and a sprinkle of salt. Cook for 2 more minutes until the garlic is fragrant.
2
Add the tomatoes and the chicken stock, then cover pot and bring the soup to a boil. Reduce the heat, and let it simmer for 10-15 minutes until the vegetables are very soft. Add the almonds to the soup. Using an immersion blender or regular blender or food processor (in small batches), puree the soup until very smooth. Taste and adjust salt to your preference.
3
While the soup is simmering, make the shrimp. Bring a skillet to medium-high heat with the butter. When the butter foams and browns, add the shrimp in 1 layer and let cook for 2 minutes until browned. Flip, and turn off the heat. Sprinkle the shrimp with the lemon zest, a bit of lemon juice and a pinch of salt.
4
To serve, dish the soup into your soup bowls. Dollop creme fraiche on the soup, then top with some of the shrimp and cherry tomatoes. Enjoy!
5
Notes: This can be vegetarian if you omit the shrimp or vegan if you omit the shrimp and creme fraiche.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE SOUP:, 1 whole Large Carrot, Diced, 1 stalk Celery, Diced, 1/2 whole Onion, Diced, and more.

Yes, Spanish Style Tomato Soup With Brown Butter Lemon Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Style Tomato Soup With Brown Butter Lemon Shrimp

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