Fresh and light roasted tomato soup made just with a handful of wholesome ingredients. This soup combines sweet-spicy shrimp, crisp sweet corn, and silky-rich tomato.
This tomato soup can be served as an appetizer or as a main course because it simple to make, pack a healthy punch, and looks spectacular. Each component can be prepared in advance and assembled whenever you want to serve it.
If you make this Roasted Tomato Soup, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas!
Related article: Egg in Spicy Tomato Sauce
Roasted Tomato Soup
Ingredients
tomato soup
- 750g tomato
- 5 cloves garlic
- 1 small yellow onion
- 1 tablespoon olive oil
- 700ml shrimp stock
- salt and pepper to taste
grilled shrimp
- 200g shrimp, peeled and deveined
- 1/2 teaspoon coriander powder
- 1 teaspoon red chili flakes
- sea salt and freshly ground black pepper
topping
- 1 corn
- 2 jalapeno pepper, thinly sliced
- 1 avocado, diced
- cilantro, roughly chopped
Direction
- Core and halve the tomatoes. Peel and slices the onion into 3cm wedges. Spread the tomatoes, onion, and garlic cloves onto a baking tray. Drizzle with 1/4 cup olive oil, season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove the garlic from their skin. Put the roasted tomatoes, onion, and garlic in a large saucepan. Pour in the stock and bring the mixture to boil, then lower the heat and simmer for 10 minutes.
- Marinate the shrimps with coriander powder, chili flakes, salt, and black pepper. Set aside.
- Turn on the grill pan. Grill the husked ear of corn until all the sides have a black char, and grill the shrimps for about 1-2 minutes on each side.
- When ready to serve reheat the soup. Then ladle the soup into a serving bowl, top with shrimps, diced avocado, jalapeno, corn, and chopped cilantro.
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