The Pioneer Woman Tasty Kitchen
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Cream of Roasted Tomato Soup with Pesto Shrimp

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Wonderful combination of roasted tomatoes, roasted shrimp and flavorful pesto. Easy meal for the family!

Ingredients

  • FOR THE SOUP:
  • 2-½ pounds Tomatoes Quartered
  • 2 whole Onions, Peeled And Quartered
  • 4 cloves Garlic, Peeled
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 Tablespoon Olive Oil
  • 1 sprig Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 1 sprig Fresh Oregano
  • 4 cups Low Sodium Chicken Broth
  • ½ cups Milk (or Cream If You Are Feeling Adventurous)
  • FOR THE PESTO SHRIMP:
  • 4 cups Fresh Spinach
  • ½ cups Almond
  • ½ cups Sharp Cheddar, Shredded
  • 4 cloves Garlic, Peeled
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • ¾ cups Olive Oil
  • 1 pound Raw Shrimp, Peeled And Cleaned

Preparation

Preheat oven to 400ºF.

In a large bowl, combine tomatoes, onion, garlic, salt, pepper, olive oil, and fresh herbs. Toss lightly to combine and pour onto a baking sheet. Roast in preheated oven for 40 minutes. Remove the sprigs of fresh herbs. Let cool slightly.

Meanwhile, prepare pesto. In a food processor (I use a Ninja), put spinach, almonds, sharp cheddar, garlic, salt, pepper and olive oil. Pulse until you get the desired consistency.

In a large bowl toss raw shrimp with 2 heaping tablespoons of pesto. Put shrimp on a baking sheet and roast in the oven for 8 minutes. Be careful not to overcook your shrimp or you will end up with rubber! Set aside.

In a large pot, add roasted vegetables and vegetable broth. Bring to a gentle boil for about 10-15 minutes. Turn off heat and use an immersion blender (or you could put everything in a blender) to puree soup to desired consistency. Add milk or cream and bring to a gentle simmer (do not boil) for another 5 minutes.

To serve, ladle soup into bowls. Add some shrimp (I did about 6 per bowl) and top with a spoonful of pesto.

Note: I love pesto and I always use the same technique and formula. Again, do as you wish and use what you have: basil, arugula, kale; pine nuts, almonds, walnuts; Parmesan, Swiss, Romano, etc.

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Profile photo of Jesse Green

Jesse Green on 10.15.2013

This was so good! I made it yesterday for an easy, light dinner. I had a storebought basil pesto from the store and needed to use the rest of it. The boyfriend gave it two thumbs up (after his 3rd bowl :))

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