Prep: Peel and devein the shrimp. Cut the broccoli into florets. Mince the onions.
Cook the broccoli until slightly firm.
Heat olive oil in a pot, and sauté the onion until translucent.
Add white wine (or sake) and the shrimp then stir-fry briskly until the shrimp become pink.
Add the canned tomato marked with ♡, water (measure with the empty tomato can), consommé cube, salt, and pepper, then simmer slowly for 15 minutes.
Add the broccoli from Step 2 and the heavy cream, bring it to a boil, taste, and season it with salt and pepper.
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.
If the canned tomatoes aren't diced, make cure to chop them up first. The key is the broth produced by the shrimp. That's why I recommend that you not peel them. Peeled shrimp have less flavor.