Go Back
Fire-Roasted Tomato and Herb Shrimp Soup

Spicy Shrimp and Fire-Roasted Tomato Soup

This hearty shrimp soup combines fire-roasted tomatoes and fresh vegetables for a flavorful and comforting dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Large shrimp, peeled and deveined
  • 2 cans (14.5 oz each) Fire-roasted diced tomatoes
  • 4 cups Vegetable broth
  • 1 Medium onion, diced
  • 3 cloves Garlic, minced
  • 1 cup Carrots, diced
  • 1 cup Celery, diced
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1/2 tsp Red pepper flakes (optional) Add for heat
  • to taste Salt and pepper
  • 2 tbsp Olive oil
  • for garnish Fresh parsley, chopped
  • for serving Lemon wedges

Equipment

  • Large pot
  • Cutting Board
  • Knife
  • Spoon

Method
 

Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  2. Add the minced garlic, diced carrots, and diced celery to the pot. Sauté for another 5-7 minutes until the vegetables start to soften.
  3. Stir in the fire-roasted diced tomatoes (with their juices), vegetable broth, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
  5. Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.
  6. Taste and adjust seasoning if necessary. Remove from heat and let the soup cool slightly.
  7. Serve the soup hot, garnished with fresh parsley and lemon wedges on the side.

Notes

Feel free to add other vegetables like bell peppers or zucchini for added nutrition.