Italian tomato soup with shrimp, Parmesan cheese, and croutons

Energy value per serving: 259 kcal

Ingredients (for 2 servings):

For the soup:

1 tablespoon of olive oil

1/2 medium onion

1 clove of garlic

400 g canned tomatoes (fresh tomatoes, blanched and peeled, can also be used)

1/2 tablespoon of tomato paste

250 ml vegetable broth

Spices: salt, pepper, a pinch of chili, a pinch of sweet paprika

a few sprigs of fresh parsley

1 tablespoon of Parmesan cheese

Shrimp:

120 g raw, peeled shrimp (preferably tiger shrimp - approx. 10 pieces)

1 teaspoon of olive oil

1 clove of garlic

Spices: salt, pepper, juice from 1/2 lemon

Toast:

2 slices of baguette

1 clove of garlic

1 teaspoon of olive oil

PREPARATION

Preparation of the soup:

Heat the olive oil in a large pot. Then fry the chopped onion over medium heat until translucent. Add the garlic and fry for another minute. Then add the tomatoes, tomato paste, broth, and spices. Cook over medium heat for about 15-20 minutes. Once cooked, blend the soup until smooth and season to taste with salt, pepper, and chili/sweet paprika.

Preparation of shrimp:

Heat the olive oil in a frying pan, add the garlic and then the shrimp. Fry for 1-2 minutes (without stirring!). Then sprinkle with lemon juice and season with salt and pepper. Stir.

Preparation of toast and serving:

Drizzle olive oil over the baguette slices and toast them in a dry frying pan or air fryer (190 degrees for 4-5 minutes). After removing them, rub them with garlic. Pour the hot soup into deep plates. Place a few shrimp on top. Sprinkle with grated Parmesan cheese and parsley. Serve with crispy croutons on the side.

Enjoy your meal!

‍