Shrimp Tomato Soup
This Shrimp Tomato Soup is a brilliant weeknight hack that delivers restaurant-quality flavor in under twenty minutes. By utilizing a high-quality jarred marinara base combined with vegetable broth and alcohol-free white grape juice, you achieve a sophisticated, Mediterranean-inspired soup. Succulent shrimp are poached directly in the broth, perfectly complementing the rich tomato and aromatic herb profile. It is a hearty, satisfying, and quick meal perfect for busy families looking to elevate their dinner routine without the heavy cream or long prep times.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Pescatarian
Ingredients
2 teaspoons extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried garlic granules
1/4 cup alcohol-free white grape juice
2 cups low-sodium vegetable broth
1/2 cup water
1/2 cup dry orzo pasta
2 cups high-quality marinara sauce
12 ounces large shrimp, peeled and deveined
1 jarred roasted red pepper, roughly chopped
2 tablespoons fresh oregano, chopped for garnish
Instructions
Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.
Add the dried oregano, crushed red pepper flakes, and dried garlic granules to the oil and sauté for 30 seconds until fragrant.
Pour in the alcohol-free white grape juice to deglaze the pot, scraping up any bits from the bottom.
Add the vegetable broth, water, and marinara sauce, stirring to combine; bring the mixture to a gentle simmer.
Stir in the dry orzo pasta and cook for 7-9 minutes, or until the pasta is al dente.
Add the peeled shrimp and chopped roasted red peppers to the pot; simmer for 3-5 minutes until the shrimp are opaque and cooked through.
Remove from heat and stir in the fresh oregano.
Serve immediately in warm bowls.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. The orzo may soak up some liquid, so add a splash of broth when reheating. Adjust the red pepper flakes to suit your preferred heat level. You can add extra vegetables like baby spinach or zucchini to boost the nutritional content.
Find it online: https://cookingwithramsay.com/shrimp-tomato-soup/