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Tomato and prawn soup recipe

Tomato and prawn soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Tomato soup

This simple and light tomato and prawn soup can be enjoyed hot or cold. Serve with some crusty bread for ultimate satisfaction.

Be the first to make this!

IngredientsServes: 4

  • 6 to 7 tomatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 710ml vegetable stock
  • 500g fresh prawns, shelled and deveined
  • 2 tablespoons butter
  • 2 tablespoons brandy
  • 235ml single cream
  • salt and pepper, to taste

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Cut a small cross in the skin of the tomatoes and place them in a bowl. Pour boiling water over the tomatoes and let sit for a few minutes. Drain, peel and chop the tomatoes.
  2. In a saucepan over a medium heat, warm the olive oil and add the tomatoes, garlic and oregano. Cook and stir for a few minutes until tender.
  3. To the tomatoes, add the stock and cover and cook for 15 minutes. Using a food processor or stick blender, blend until desired consistency is reached.
  4. In a frying pan over a medium heat, melt the butter and add the prawns. Pour in the brandy then cook and stir for 3 minutes until the prawns are pink.
  5. Add the prawns to the soup and bring to a simmer; pour in the cream, season with salt and pepper and warm through. Spoon into warmed bowls and serve immediately.

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Preheat oven to 200°C. Line an oven tray with baking paper.

Arrange tomatoes, cut-side up, on tray with garlic. Drizzle with half oil, season. Bake 20-25 mins until collapsing.

Meanwhile, in a large heavy-based saucepan, heat remaining oil on medium. Saute celery and onion 4-5 mins until onion is tender.

Stir in tomato, garlic (squeezed from skin) and stock. Bring to boil. Reduce heat to medium. Simmer 10 mins. Stir basil through. Cool slightly. Using a hand blender, puree mixture until smooth.

White sauce

In a large saucepan, melt butter on medium. Add flour and cook, stirring, 1 min. Remove from heat. Gradually stir in milk until smooth. Return to heat. Cook, stirring constantly, until mixture boils and thickens. Simmer 3 mins, stirring.

Gradually add tomato puree, stirring constantly until smooth. Bring to boil on medium. Reduce heat to low, simmer 1-2 mins. Season. Serve with extra sliced basil leaves, prosciutto crumbs (see cook's tip), a drizzle of olive oil and plenty of black pepper.

Cook's tip

To make a delicious meaty crumb topping, process 100g prosciutto and 2 cups bread. Bake on tray 200°C, for 6-8 mins.

Best Shrimp Soup is-

If I haven&rsquot convinced you enough, just click here for the pin of this recipe to see all the RAVE REVIEWS.

More Shrimp Recipes:

How to make Italian shrimp soup recipe?

  1. Cook shrimp in olive oil, until just cooked and transfer to a bowl.
  2. In the same pan, saute onion, garlic and red pepper flakes in some butter.
  3. Add some all purpose flour and saute for few seconds until flour is toasted and raw flavor is gone (about 30 seconds)
  4. Add remaining ingredients (one can stock, 1/2 cup heavy cream, 1/4 cup milk, 1 teaspoon Italian seasoning, 1/4 cup parmesan, 2 handfuls spinach, salt and pepper).
  5. Let soup come to a boil, and cook for about two minutes&ndash> soup will thicken slightly and spinach is wilted.
  6. Take off heat, stir in cooked shrimp along with any accumulated juices ( don&rsquot wanna waste any flavor).

Few reader feedbacks:

&ldquoAmazing, next time I&rsquom gonna double the recipe! I seasoned my gulf shrimp with lemon pepper and sautéed my onions in a herb garlic compound butter&rdquo

&ldquoHoly bananas, this recipe is amazing. It combines all of my favorite things (spinach, seafood & heavy cream 😬) with the added bonus of it being fast & completely yummy! I had all things on hand for a last minute meal (used frozen shrimp 👍🏻)&rdquo

&ldquoThe red pepper flakes made it a little too spicy for me personally&hellipnext time I&rsquom going to either stay away from them altogether or reduce the amount. Altogether it was fantastic!&rdquo

&ldquoDelicious and soooo easy to make!&rdquo

&ldquoI added some Italian sausage to mine for more came out Delicious!&rdquo

&ldquoThis soup is simple to make and it&rsquos delicious. It&rsquos in our soup rotation!&rdquo

How to make tomato prawn soup


Cut the tomatoes into small cubes, heat the oil in the pan, add the diced tomatoes and ginger slices and stir fry.

Cut the tomatoes into small cubes


Add the right amount of salt, so that the tomatoes can be juiced quickly.

After the high heat is brought to a boil,


Stir-fry the tomatoes until they are sticky, pour in an appropriate amount of water, and put in the sea prawns that have been processed by removing the shrimp.


Make 1 batch of pizza dough following ECB or BCB, set aside to rise.

Put prawns, olive oil, corriander leaves, salt, lemon juice and fish sauce and set turbo 1/2 second. Set aside in a bowl.

When dough is ready roll out small circles and place 1tsp of filling and shape as desired. Place on varoma tray.

Place onion and garlic into "Closed lid" bowl, shop 3 seconds speed 5. Add oil and saute 3 minutes 120 degrees speed 1. Add tomatoes, water, veg stock, salt, basil, sugar.

Put varoma on lid, cook 15 minutes varoma, speed 2.

When finished, take off varoma tray, add milk or cream and process 30 seconds speed 9. Add prawns and process 30 seconds reverse spoon stir. pour and serve with dumplings.


  • 4 ounces unsalted butter (1 stick 114g)
  • 4 large carrots (1 pound 455g), diced (see note)
  • 2 medium yellow onions (1 pound 455g), diced (see note)
  • 3 large (28-ounce/795g) cans whole tomatoes, crushed roughly by hand
  • 4 cups (950ml) homemade or store-bought low-sodium chicken stock
  • 1/4 teaspoon baking soda, plus more as needed (optional)
  • 8 ounces heavy cream (1 cup 225g)
  • Up to 1 1/4 teaspoons (5g) Diamond Crystal kosher salt
  • 1/2 teaspoon (1g) freshly ground black pepper, or more to taste
  • 1/8 teaspoon ground cayenne, or more to taste
  • 1/2 ounce fresh basil leaves (1 loosely packed cup 15g), cut into chiffonade

Brodetto Prawn & Monkfish Soup

Are you looking for a delicious seafood recipe with a difference? If you are, you’ve found it! Here’s my prawn & monkfish soup for you to enjoy.

Once considered poor man’s food, Italian fish soup can now be found in the best restaurants along the Adriatic coast. From Trieste to Puglia you’ll find the so-called brodetti (broths), although they vary from region to region. We had countless bowlfuls on our coastal journey each was unique and all were delicious. Here I’ve used prawns and monkfish, but any white fish would work just as well. Serve with plenty of fresh crusty bread for dunking.


  • 2 tablespoons olive oil
  • 1 onion, peeled & finely chopped
  • 75g diced smoked pancetta
  • 1 celery stick, finely chopped
  • 1 fennel bulb, cored & finely chopped
  • 1 carrot, peeled & finely chopped
  • 1 x 400g tin of chopped tomatoes
  • 100ml dry white wine
  • 400ml hot fish stock
  • 5 fresh basil leaves, shredded, plus whole leaves to garnish
  • 1 tablespoon chopped fresh flat leaf parsley, plus extra for garnish
  • 500g skinless monkfish fillets, roughly chopped into bite-sized pieces
  • 100g large raw prawns, peeled and de-veined
  • Salt & freshly ground black pepper to taste

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Feast your eyes on the finest prawn & monkfish soup! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Heat the oil in a medium pan over a medium heat. Add the onion and fry for 5 minutes, stirring occasionally. Add the pancetta, celery, fennel and carrot and fry for 2 minutes, stirring.
  2. Increase the heat to high. Add the tomatoes, wine, stock, basil and parsley and bring to the boil. Reduce the heat to medium. Simmer for 10 minutes, stirring occasionally, and season with salt and pepper.
  3. Reduce the heat to low and add the monkfish. Simmer very gently for 5 minutes, stirring occasionally, then add the prawns and cook for 5 minutes. Ladle the soup into bowls and garnish with parsley and basil leaves.

Once you’re done, simply sit back and enjoy your prawn & monkfish soup and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Heat the oil in a large saucepan over high heat. Add the lemongrass, ginger and garlic and cook, stirring often, for 2 minutes or until fragrant. Add the laksa paste and cook until it starts to separate then add the chilli jam, tomatoes and stock. Bring to the boil and then simmer for 20 minutes. Add the fish sauce and lime juice to taste.

While the laksa is cooking, place a nonstick frying pan over high heat. Add the prawns and cook for 2 minutes, turning often or until just browning. Quickly add the extra tablespoon of chilli jam and cook for another 20 seconds until prawns darken and char slightly. Cook the noodles according to packet instructions, strain and divide among serving bowls.

Discard the lemongrass stalks from the laksa broth. Place four cooked prawns in each serving bowl and pour over enough soup to cover. Serve piping hot with additional toppings of your choice.

Prawn bisque

Heat the olive oil in a large saucepan. Add the chopped onion, fennel, carrot and bay leaves and cook gently over a low heat for 10 minutes, or until the vegetables are soft.

Add the crushed garlic, stir and cook for another minute before adding the tomato purée, prawn shells and brandy. Stir for 2 minutes, then add the stock and miso to combine everything. Cover the saucepan with a lid and simmer gently for 20 minutes over a low heat.

Remove prawn shells and liquidize the soup until smooth using a hand blender. Pass the soup through a fine sieve into a clean saucepan, taking care to extract as much liquid as possible.

Gently reheat the soup before adding a few drops of lemon juice and season with freshly ground black pepper and salt to taste.

Season prawn s with salt, pepper, and sautéed in a pan till firm in texture.

When you are ready to serve, divide the soup between shallow soup bowls. Place sautéed prawn into the centre of each bowl and garnish with dill and a drizzle of double cream.

Recipe: King Prawn Linguine in a Tomato and Caper Sauce

Weekends are when I spend the most amount of time cooking, but during the week I tend to fancy something quick and simple, so I can spend more time watching trash TV, socialising, reading or of course, blogging. Pasta, risottos, stir-fries and salads, among others, are excellent foods for this.

There are many different types of pastas, but of the lot linguine is my fav as it works really well in saucy dishes. Prawns take next to no time to cook and are great in recipes that you want to knock-up quickly. I’ve used them both as the ‘star’ ingredients in this king prawn linguine in tomato and caper sauce dish, as it has a nicely balanced sauce that allows the prawns to shine, good contrast of textures, and feels a bit fancier than the standard spaghetti (which would also work in this recipe).

Watch the video: SOUP RECIPE TASTY. Soup Recipes Chinese. Prawn Recipes Home Cooking. What to Cook with Prawns


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