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?!
2tablespoonsolive oildivided – plus more for drizzling at the end
1large onionchopped
2tablespoonsfresh gingerpeeled and minced
1tablespoonThai Chili Saucelike Sriracha or Sambal Oelek
4clovesof garlicpeeled and minced
2boxes26.46 oz of Pomi Finely Chopped Tomatoes
1teaspoonkosher salt
3slicesof gluten-free sandwich breadcrust removed and cut into smaller pieces
1bay leaf
1tablespooncoconut sugaror brown sugar
2cupschicken or vegetable stockpreferably homemade
1tablespoonwhite wine vinegar
2tablespoonsfresh chivechopped
3-4tablespoonsof heavy cream or half and halfoptional
To make the cumin roasted shrimp:
2poundslarge shrimp10-15 per pound, peeled and deveined
2tablespoonsolive oil
1teaspoonground cumin
½teaspoonkosher salt
¼teaspoonblack 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.