Creamy Tomato Soup with Shrimp and Broccoli

Creamy Tomato Soup with Shrimp and Broccoli

The shrimp broth makes this mild-flavored soup irresistible.

Ingredients: 4 servings

1 head
1 medium
Shrimp (with shells)
180 g net weight (give or take 20 g)
White wine (or Japanese sake)
2 tablespoons
♡ Canned tomato
1 can (roughly 400 g)
♡ Water (measure with the tomato can)
400 ml
♡ Consommé soup stock cube
♡ Salt
1/2 teaspoon
♡ Pepper
A dash
Heavy cream
50 ml
Garlic powder
7 shakes
Olive oil
2 tablespoons


1. Prep: Peel and devein the shrimp. Cut the broccoli into florets. Mince the onions.
2. Cook the broccoli until slightly firm.
3. Heat olive oil in a pot, and sauté the onion until translucent.
4. Add white wine (or sake) and the shrimp then stir-fry briskly until the shrimp become pink.
5. Add the canned tomato marked with ♡, water (measure with the empty tomato can), consommé cube, salt, and pepper, then simmer slowly for 15 minutes.
6. Add the broccoli from Step 2 and the heavy cream, bring it to a boil, taste, and season it with salt and pepper.
7. If you have leftovers: Add 2 tablespoons of ketchup to each serving to make pasta sauce. Or, add rice to make risotto.

Story Behind this Recipe

I make all sorts of soup because my family loves soup. This one is something I whipped up with the stuff I had in my fridge.
It gradually transformed into the version listed here, and now, this is my family's one and only creamy tomato soup.