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Curry Tomato Soup With Cumin Roasted Shrimp {Gluten-Free}

Today I come to you with a homemade and Gluten-Free Curry Tomato Soup Recipe. Though you can serve this all by itself, I turned it into a meal by topping it off with cumin roasted shrimp. The whole thing comes together in less than 40 minutes and it is worth the time. So why not ditch the boxed tomato soup, give this recipe a try, and knock your family's socks off?!
Course Soup
Cuisine Thai Cuisine
Keyword cumin shrimp tomato soup, curried tomato soup, shrimp tomato soup, tomato curry soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 cups
Calories 323kcal

Ingredients

To make the curry tomato soup:

  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil divided – plus more for drizzling at the end
  • 1 large onion chopped
  • 2 tablespoons fresh ginger peeled and minced
  • 1 tablespoon Thai Chili Sauce like Sriracha or Sambal Oelek
  • 4 cloves of garlic peeled and minced
  • 2 boxes 26.46 oz of Pomi Finely Chopped Tomatoes
  • 1 teaspoon kosher salt
  • 3 slices of gluten-free sandwich bread crust removed and cut into smaller pieces
  • 1 bay leaf
  • 1 tablespoon coconut sugar or brown sugar
  • 2 cups chicken or vegetable stock preferably homemade
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh chive chopped
  • 3-4 tablespoons of heavy cream or half and half optional

To make the cumin roasted shrimp:

  • 2 pounds large shrimp 10-15 per pound, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

  • Combine all spices in a bowl and set aside.
  • Heat 2 tablespoons of oil in medium-heat in a large saucepan. Add in the onion and cook for 3-4 minutes or until translucent. Stir in the spices. Stirring constantly cook for a 1-2 minutes. Add in the minced ginger. Cook for 2-3 minutes while stirring constantly.
  • Stir in the Thai chili sauce and garlic. Cook until fragrant, 1 minute or so.
  • Add in the tomatoes, salt, sandwich bread and bay leaf. Let it come to a boil. Turn down the heat to medium-low and let it simmer for 3-4 minutes.
  • Fish out the bay leaf and discard.
  • Working in small batches, puree the soup in a blender. Alternatively, you can use a hand /immersion blender to puree the soup in the pot.
  • Stir in the sugar and chicken stock. Bring it to a boil and then let it simmer for 5 minutes or so. Right before serving, stir in the vinegar. Taste for seasoning and add more if necessary.
  • While the soup is cooking roast the shrimp. Pre-heat the oven to 400 degrees. Spread the shrimp on a baking sheet. Drizzle it with olive oil and sprinkle it with cumin, salt and pepper.
  • Roast in the oven for 5-6 minutes making sure to rotate the shrimp halfway through the roasting process.
  • When ready to serve, ladle soup in a bowl. Place 3 pieces of shrimp in the middle of the bowl. Sprinkle it with fresh chives. Drizzle it with a glug of oil and heavy cream, if using.
  • Serve immediately with a few slices of crusty bread.

Notes

* If you have a spice grinder, I would recommend using whole spices and grinding them all together.

Nutrition

Calories: 323kcal | Carbohydrates: 13g | Protein: 33g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 391mg | Sodium: 2199mg | Potassium: 192mg | Fiber: 1g | Sugar: 4g | Vitamin A: 321IU | Vitamin C: 10mg | Calcium: 271mg | Iron: 4mg