Use ripe tomatoes for this soup. At this time of year, hot-house tomatoes are your best bet – the small, sweet "cocktail tomatoes" have good flavour. Adjust the number of hot peppers to your taste.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine



Slice garlic head in half crosswise. In roasting pan, toss together garlic halves, tomatoes, onion and 1 tbsp of the oil. Roast in 450°F (230°C) oven, turning onion and garlic halfway through, for 40 minutes.

Let cool until warm; scrape into blender. Pour 1 cup water into roasting pan; with wooden spoon, stir and scrape up brown bits. Pour into blender; purée.

Meanwhile, reserving shells, peel and devein shrimp; slice each in half lengthwise. Set aside.

In large saucepan, heat remaining oil over medium-high heat; sauté hot peppers, chopped cilantro, celery, garlic, chipotle peppers, cumin and pepper for 3 minutes. Stir in shrimp shells; sauté until shells are pink.

Stir in clam juice, roasted tomato mixture, 3 cups water, oregano and salt; bring to boil. Reduce heat to low; cover and simmer for 30 minutes. Strain through fine sieve into clean saucepan, pressing solids to extract juices.

Bring soup to boil; add shrimp and return to boil. Reduce heat and simmer, covered, for 3 minutes. Stir in lime juice. Ladle into bowls. Garnish with cilantro leaves.

Nutritional facts Per serving: about

  • Sodium 572 mg
  • Protein 14 g
  • Calories 179.0
  • Total fat 8 g
  • Potassium 681 mg
  • Cholesterol 87 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g


  • Iron 19.0
  • Folate 14.0
  • Calcium 8.0
  • Vitamin A 21.0
  • Vitamin C 40.0
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Tomato Shrimp Soup