Tomato and prawn soup

    40 min

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

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    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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