When I want a simple, hearty meal after a long day of work, or being out and about I turn to this soup recipe. It delivers incredible amount of flavor with minimum effort, is healthy, and super easy to make. So if you’re like me and looking for easy yet satisfying soup recipe to try, here’s my contribution for today.
Tomato soup is one of those classic soup recipes that pleases just about any palate. My recipe is a modified and punched up version of “tamatar ka shorba”, you’ve probably heard of. It is an Indian tomato soup made basically with tomatoes, cilantro and spices. But unlike that traditional soup this one one includes much more than that. Our energy levels are a bit lacking in dark days of winters and this soup will add a burst of color, flavor and more nutrients for a balanced meal. I have made this soup in many variations and is a very versatile recipe that can easily be adjusted to individual preferences.
While fresh ripe tomatoes can make a lovely summer tomato soup, when it comes to wintertime soup I always reach for the canned, roasted tomatoes. They are roasted on open fire which adds more intense smoky edge to the tomatoes. And give the resulting dish a more appealing deep brick red color.
I try to make brothy soup more hearty by adding some type of grain or carb, in this case quinoa. It bulks up the soup and make it more filling. Plus, it boost the protein and nutrient content of the whole meal. The quinoa cooks right in the soup without soaking up too much liquid. If you haven’t used quinoa in your soup recipes yet, this is one that’s sure to help you make the plunge.
This soup also incorporates shrimp, which add an extra dose of protein. If you are not a fan of shrimps, feel free to leave it out or swap that out for chicken, or even tofu or beans for a vegetarian option. This soup is simple and delicate and definitely worth a try for any occasion. You can either follow exactly or use the recipe as a loose guide.
Indian Tomato Soup without quinoa and shrimps
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A flavorful and healthy roasted tomato soup with quinoa, shrimps, lots of cilantro and garlic.
Ingredients
- 3 cans diced fire roasted tomatoes
- 500 g peeled and deveined shrimp
- 4-5 green chilies
- 2 onion, thinly sliced
- 6 cloves garlic, thinly sliced (divided)
- 1/4 tsp red chili powder
- 2 tsp ground cumin
- Salt to taste
- Freshly ground black pepper to taste
- 3/4 cup cilantro stems, cut into 1/2" length
- 1/2 cup cilantro leaves, chopped
- 1 cup (+) chicken or vegetable broth
- 1/2 cup (+-) dry quinoa, rinsed
- 2 tbsp (+) lemon juice
- 4 tbsp olive oil
Instructions
- Head a medium saucepan with 2 tbsp oil. Once the pan is hot, carefully add the shrimp in a single layer, cook for about 1-2 minutes on each side (depending on their size), until they are pink and cooked. Transfer shrimp to a plate and return saucepan back to heat. Reduce heat to medium.
- Add 1 tbsp oil, throw in onions and half of the garlic. Cook until onions are soft and caramelized, about 5 to 7 minutes.
- Add salt, chilli powder, green chili, and cilantro stems, stir and cook for a minute.
- Transfer the onion mixture to a blender, add roasted canned tomatoes and puree.
- Strain the pureed mixture by passing it through a sieve. Use the back of a spoon to mash all of the juices out of the pulp remaining in the sieve. Discard the pulp.
- Return the strained tomato puree to the pot and reheat over medium heat.
- Add broth, and quinoa.
- Stir and bring to a boil. Simmer for 15 minutes or until the quinoa is done.
- Stir in shrimps, lemon juice, cumin powder and finely chopped cilantro leaves, cook for 5 minutes (if the soup seems too thick add more broth).
- Heat 1 tbsp oil in a small pan. Add garlic. Stir till the garlic gets golden brown color.
- Add it to the soup and stir. Season with freshly ground black pepper and serve it hot.
I am bringing this soup to Corina’s linky Cookonceeattwice, and CookBlogShare.
Loretta
We all have soups on our menus during these cold winter months. I love tomato soup too, so does my husband. The quinoa and shrimp must have definitely given it that extra protein and kept you content longer 🙂
angiesrecipes
It’s freaking cold over here…I think it’s still snowing, but not sure…cold all the same. I am going to make some soup for the lunch too. Your tomato soup with shrimp looks fantastic.
Monika Dabrowski
This sounds absolutely amazing, I love the shrimp in this soup! I was also able to pin your recipe, I guess Pinterest has finally fixed their problem, I am able to pin from my site too now:)
Corina Blum
It sounds delicious! I love the fact that it’s got shrimps in as well – they make it a little bit different and I’ve just discovered that my little boy absolutely loves them too! Thanks for sharing with #CookOnceEatTwice!
Alida @My Little Italian Kitchen
What a lovely dish Balvinder. This is just up my street! I love the addition of prawns too.
Blackswan
OMG, I’m drooling! xoxo
Easyfoodsmith
That is a fantastic meal. Lovely colors and fab on flavors.
Katerina Delidimou
What a delicious seafood soup! I bet it tastes wonderfully!
Choclette
Soup is just fantastic for filling you up in a delicious way when you’re tired and hungry.
Thanks for sharing with #CookBlogShare