Photo of Shrimp and Roasted Tomato Soup by WW

Shrimp and Roasted Tomato Soup

Points® value
Total Time
45 min
35 min
Lightly charred plum tomatoes, garlic, and jalapeño flavour the broth for this simple shrimp-and-tomato soup. With a green salad and some crusty bread, it makes a comforting meal that’s worthy of weekend entertaining.


Cooking spray

3 spray(s)

Seafood stock

3 cup(s), or clam broth

Plum tomato

5 medium, halved lengthwise


4 clove(s), large, skins on

Jalapeño pepper

1 medium, plus more for garnish

Table salt

½ tsp(s)

Olive oil

1 tbsp(s)


1 medium, chopped

Chipotle chili powder

½ tsp(s), or to taste

Dried oregano

½ tsp(s)

Black pepper

¼ tsp(s)


1 large, chopped

Uncooked red potato

1 medium, chopped

Uncooked shrimp

1 pound(s), peeled and deveined


cup(s), chopped


1½ wedge(s), cut into wedges


  1. Preheat broiler. Spray large rimmed baking sheet with olive oil nonstick spray.
  2. Place tomatoes, garlic, and 1 jalapeño on prepared baking sheet. Spray vegetables lightly with olive oil nonstick spray and sprinkle tomatoes with 1/4 teaspoon salt. Broil 5 inches from heat, turning jalapeño and garlic occasionally, until vegetables are softened and lightly charred, about 15 minutes. Let cool slightly.
  3. Remove peel from tomatoes and garlic. Seed jalapeño. Transfer roasted vegetables to food processor with any accumulated juices on baking sheet and puree. Set aside.
  4. Heat oil in large saucepan over medium-high heat. Add onion and cook, stirring often, until softened and golden, about 5 minutes. Add chile powder, oregano, remaining 1/4 teaspoon salt, and black pepper and cook, stirring constantly, until fragrant, 30 seconds. Add stock, carrot, potato, and vegetable puree.
  5. Bring to boil; reduce heat, cover, and simmer until vegetables are tender, about 15 minutes. Add shrimp and cook until shrimp are just opaque in center, about 3 minutes.
  6. Remove from heat and sprinkle with cilantro and sliced jalapeño. Serve with lime wedges.
  7. Serving size: (1 1/2 cups)