Roasted Tomato and Shrimp Soup

image :  Roasted Tomato and Shrimp Soup


  • 20 Roma (plum) tomatoes (about 3 lbs/1.5kg), cored and halved lengthways
  • 2 medium onions, cut into thin wedges
  • 6 garlic cloves, chopped
  • 1 tablespoon olive oil, plus 2 teaspoons extra
  • salt and freshly ground pepper
  • 1 lb (500g) raw medium shrimp (about 3/4 lb/375g peeled weight)
  • 1 cup dry white wine
  • 2 1/2 cups chicken broth
  • 1/2 cup whipping cream


Choose red, juicy-ripe tomatoes for the best flavour.

Line a large baking sheet with parchment paper. Preheat oven to 375°F (190°C).

Combine tomatoes, onions, garlic, 1 tablespoon of oil and a generous pinch of salt and pepper on prepared baking sheet. Roast, uncovered, in preheated oven for about 40 minutes or until tomatoes are softened.

Peel and devein shrimp reserving their shells. Coarsely chop shrimp and set aside in fridge until ready to use.

Heat remaining oil in a medium saucepan over medium-high heat. Add shrimp shells, wine and broth and boil, uncovered, for about 3 minutes or until liquid is reduced by about half. Reduce heat to low, cover and simmer for 5 minutes to infuse flavours. Strain broth mixture through a fine strainer into a large bowl. Discard shells. Stir broth into tomato mixture.

Put the tomato mixture into a blender in batches and blend until smooth. Pour into a large saucepan and bring to a gentle boil over medium-high heat. Add the cream, sauce and shrimp and stir for about 2 minutes or until the shrimp are just tender; do not overcook.

Serves 6 to 8.