Tomato Soup with Prawns
A delightful tomato soup featuring prawns, perfect for a cozy meal on a chilly day.
Ingredients
Soup Base
- 1 can crushed tomatoes Canned crushed tomatoes or use fresh if preferred.
- 1 onion, diced Use yellow or sweet onion for best flavor.
- 2 cloves garlic, minced Fresh garlic is preferred for best flavor.
- 1 cup vegetable or chicken broth Use low-sodium broth to control salt levels.
- 1 tablespoon olive oil For sautéing the onion and garlic.
- 1 teaspoon sugar To balance the acidity of the tomatoes.
- to taste Salt and pepper Adjust seasoning as needed.
- a pinch red pepper flakes Optional, for a hint of spice.
Prawns
- 1 pound prawns, peeled and deveined Fresh or frozen prawns work well.
Garnish
- to taste fresh basil or parsley For serving and decoration.
Instructions
Preparation
- Heat the olive oil over medium heat in a large pot.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and sauté for an additional 1-2 minutes, being careful not to burn it.
Cooking
- Pour in the crushed tomatoes and broth, then stir in the sugar, salt, and pepper.
- Allow this mixture to come to a gentle simmer, letting the flavors meld together.
- Add the prawns and simmer for about 5-7 minutes until they are pink and opaque.
- If desired, sprinkle in some red pepper flakes for added heat.
- For a smooth consistency, use an immersion blender to puree the soup if preferred.
Serving
- Ladle the soup into bowls and garnish with fresh basil or parsley.
- Serve warm, preferably with a side of crusty bread.
Notes
Using pre-cooked prawns can speed up the cooking time. Roasting the tomatoes before adding them to the soup can elevate the flavor.