Roasted Tomato Soup w/ Fresh Guacamole & Gulf Shrimp
This recipe came from the great recipe blog SoupAddict. I’ve modified it slightly but it can be found in it’s original form here.
This is a really easy summer time soup recipe. The longest part is roasting the tomatoes for 45 minutes. But outside of that, it comes together really quickly and easily and has some of my favorite summer time foods like fresh tomatoes and cilantro.
- 1 1/2 pounds cherry (or small) tomatoes (or canned or boxed whole tomatoes – 24 to 28 ounces, drained, juices reserved)
- olive oil
- salt and pepper
- For the Guacamole
- 2 avocados
- salt, to taste
- 1/2 small red onion, diced
- 1 tablespoon lime juice (about one lime)
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1 small jalapeno pepper, seeds and ribs removed, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- For the Soup
- 2 slices bacon
- olive oil
- 1 small sweet onion, diced
- 1 stalk celery, diced
- 2 cloves of garlic, finely minced
- 2 cups chicken stock
- 1 pound of shrimp
- sour cream and chips to serve with
- Preheat oven to 375°F. Put tomatoes on a baking sheet with sides and generously drizzle with olive oil and sprinkle with salt and pepper. Roast the tomatoes for 40-45 minutes, until the tomato skins start to split and shrivel up a little. I prefer to let mine go until the skins start browning and blackening a little.
- While the tomatoes roast in the oven, begin making the guacamole. Cut your avocados in half. Put them in a mixing bowl and smash them until they are fairly smooth and without chunks. Mix in several pinches of salt. Add in the lime and lemon juice and combine with the mashed avocado. Taste and add more lime/lemon/salt juice to your liking. Once combined and to your taste, add in the chopped red onions and jalapeño pepper and mix them in well. Then stir in the cilantro and set aside in the refrigerator until it’s time to plate the soup.
- When the tomatoes get about 10 minutes away from being done, cook your bacon over a little olive oil in a stock pot or dutch oven. Fry the bacon until it’s crispy and then set aside to drain on a paper towel. Add the sweet onion and celery to the pan (leave the bacon grease) and sauté until they onions and celery are soft (about 5 minutes). Add in the garlic and stir for 1 minute. By this time the tomatoes should be done roasting in the oven. Pour the tomatoes along with any juices on the baking sheet and mix it well with the onions and celery. Mash the tomatoes with the back of your mixing spoon until there are no whole tomatoes left. Cook for about 10 minutes on medium heat. Then add in the chicken stock and simmer the mixture for about 10 minutes. Chop the bacon that you set aside and add it into the soup.
- If you have an immersion blender, great. If not, use a food processor. But at this point you want to take the soup off the heat and let it cool down for a bit and then blend the soup into your preferred texture. But you want it to be more smooth than chunky. Taste one last time and add in salt and pepper as needed. Then add back to stock pot or dutch oven.
- Heat pan or skillet over medium high. Put in a little olive oil and cook the shrimp. About 2-3 minutes per side.
- To serve, put tomato soup in bowl with generous scoops of guacamole in the middle. Garnish with cilantro, sour cream, chips and shrimp.