Spanish Style Tomato Soup with Brown Butter Lemon Shrimp

Preheat a soup pot to medium-high heat. Add the carrot, celery and onion with a drizzle of olive oil. Cook for 5 minutes to soften slightly, then add the pimenton, garlic, and a sprinkle of salt. Cook for 2 more minutes until the garlic is fragrant.

Add the tomatoes and the chicken stock, then cover pot and bring the soup to a boil. Reduce the heat, and let it simmer for 10-15 minutes until the vegetables are very soft. Add the almonds to the soup. Using an immersion blender or regular blender or food processor (in small batches), puree the soup until very smooth. Taste and adjust salt to your preference.

While the soup is simmering, make the shrimp. Bring a skillet to medium-high heat with the butter. When the butter foams and browns, add the shrimp in 1 layer and let cook for 2 minutes until browned. Flip, and turn off the heat. Sprinkle the shrimp with the lemon zest, a bit of lemon juice and a pinch of salt.

To serve, dish the soup into your soup bowls. Dollop creme fraiche on the soup, then top with some of the shrimp and cherry tomatoes. Enjoy!

Notes: This can be vegetarian if you omit the shrimp or vegan if you omit the shrimp and creme fraiche.