Tomato and prawn soup

Tomato and prawn soup


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About this recipe: This simple and light tomato and prawn soup can be enjoyed hot or cold. Serve with some crusty bread for ultimate satisfaction.


Serves: 4 

  • 6 to 7 tomatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 710ml vegetable stock
  • 500g fresh prawns, shelled and deveined
  • 2 tablespoons butter
  • 2 tablespoons brandy
  • 235ml single cream
  • salt and pepper, to taste

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Cut a small cross in the skin of the tomatoes and place them in a bowl. Pour boiling water over the tomatoes and let sit for a few minutes. Drain, peel and chop the tomatoes.
  2. In a saucepan over a medium heat, warm the olive oil and add the tomatoes, garlic and oregano. Cook and stir for a few minutes until tender.
  3. To the tomatoes, add the stock and cover and cook for 15 minutes. Using a food processor or stick blender, blend until desired consistency is reached.
  4. In a frying pan over a medium heat, melt the butter and add the prawns. Pour in the brandy then cook and stir for 3 minutes until the prawns are pink.
  5. Add the prawns to the soup and bring to a simmer; pour in the cream, season with salt and pepper and warm through. Spoon into warmed bowls and serve immediately.

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