Fresh Tomato Soup with Prawns

    25 min

    King prawns served in a chunky, fresh tomato soup. All you need is some crusty bread for a delicious summer meal. Change the amount of tomatoes and prawns depending on how many people you are serving. This recipe makes enough for 6 generous portions.

    2 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 shallot, finely chopped
    • 1kg fresh tomatoes, peeled and diced
    • 1kg king prawns, deveined
    • 25g fresh parsley, chopped
    • 1 teaspoon tomato puree
    • 1 fish stock cube
    • 1 bouquet garni
    • salt and pepper to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. For the chunky tomato soup: Heat the oil in a frying pan and cook the shallots for a minute over low heat. Add the tomato and cook until reduced, about 10 minutes. Season with salt and pepper. Add the tomato puree and chopped parsley - set aside.
    2. Fill a sausepan with water, add the stock cube and bouquet garni and when it's boiling, cook the prawns for 3 - 4 minutes. Drain.
    3. Ladle the tomato soup into bowls and top with with prawns.

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