Shrimp and roasted tomato soup

2
1
1
Smartpoints value per serving
Total Time
45 min
Cook
35 min
Serves
6
Difficulty
Easy
Lightly charred plum tomatoes, garlic, and jalapeño flavor 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.

Ingredients

cooking spray

3 spray(s)

plum tomato(es)

5 medium, halved lengthwise

garlic clove(s)

4 medium clove(s), skins on

jalapeño pepper(s)

1 medium, plus more for garnish

table salt

½ tsp

olive oil

1 Tbsp

uncooked onion(s)

1 medium, chopped

chipotle chili powder

½ tsp, or to taste

dried oregano

½ tsp

black pepper

¼ tsp

Bar Harbor Seafood Stock

3 cup, or clam broth

uncooked carrot(s)

1 large, chopped

uncooked red potato(es)

1 medium, chopped

uncooked shrimp

1 pound(s), peeled and deveined

cilantro

cup(s), chopped

fresh lime(s)

1½ item(s), cut into wedges

Instructions

  1. 1 Preheat broiler. Spray large rimmed baking sheet with olive oil nonstick spray.
  2. 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. 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. 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. 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. 6 Remove from heat and sprinkle with cilantro and sliced jalapeño. Serve with lime wedges.
  7. Serving size: (1 1/2 cups)

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