Curry Tomato Soup with Shrimp
Recipe Type: Main, Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6 to 8 cups
Revamp your tomato soup with the addition of curry and cumin roasted shrimp to make it a main dish and quite possibly the best tomato soup you've ever had.
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil, divided – plus more for drizzling at the end
  • 1 large onion, chopped
  • 2 tablespoons fresh ginger, peeled and minced
  • 1 tablespoon Thai Chili Sauce (like Sriracha or Sambal Oelek)
  • 4 cloves of garlic, peeled and minced
  • 2 boxes (26.46 oz) of Pomi Finely Chopped Tomatoes
  • 1 teaspoon kosher salt
  • 3 slices of gluten-free sandwich bread, crust removed and cut into smaller pieces
  • 1 bay leaf
  • 1 tablespoon coconut sugar (or brown sugar)
  • 2 cups chicken or vegetable stock, preferably homemade
  • 1 tablespoon brandy (or white wine vinegar)
  • 2 tablespoons fresh chive, chopped
  • 3-4 tablespoons of heavy cream or half and half (optional)
  • To make the cumin roasted shrimp:
  • 2 pounds large shrimp (10-15 per pound), peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  1. Combine all spices in a bowl and set aside.
  2. Heat 2 tablespoons of oil in medium-heat in a large saucepan. Add in the onion and cook for 3-4 minutes or until translucent. Stir in the spices. Stirring constantly cook for a 1-2 minutes. Add in the minced ginger. Cook for 2-3 minutes while stirring constantly.
  3. Stir in the Thai chili sauce and garlic. Cook until fragrant, 1 minute or so.
  4. Add in the tomatoes, salt, sandwich bread and bay leaf. Let it come to a boil. Turn down the heat to medium-low and let it simmer for 3-4 minutes.
  5. Fish out the bay leaf and discard.
  6. Working in small batches, puree the soup in a blender. Alternatively, you can use a hand blender to puree the soup in the pot.
  7. Stir in the sugar and chicken stock. Bring it to a boil and then let it simmer for 5 minutes or so. Right before serving, stir in the brandy. Taste for seasoning and add more if necessary.
  8. While the soup is cooking roast the shrimp. Pre-heat the oven to 400 degrees. Spread the shrimp on a baking sheet. Drizzle it with olive oil and sprinkle it with cumin, salt and pepper.
  9. Roast in the oven for 5-6 minutes making sure to rotate the shrimp halfway through the roasting process.
  10. When ready to serve, ladle soup in a bowl. Place 3 pieces of shrimp in the middle of the bowl. Sprinkle it with fresh chives. Drizzle it with a glug of oil and heavy cream, if using.
  11. Serve immediately with a few slices of crusty bread.
* If you have a spice grinder, I would recommend using whole spices and grinding them all together.
Recipe by Honest Cooking by Mercato Fabbrica at