Cooking at Home: Homemade tomato soup with shrimp

By: Chef Dan Eaton

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SERVES:

4-6

INGREDIENTS:

For the soup:

* 1 medium white onion, peeled and diced

* 2 ribs celery, diced

* 2 small-medium carrots, peeled and diced

* 1-2 cloves garlic, peeled and minced

* 1 Tbs fresh chopped thyme (or 1/2 tsp dried thyme) optional

* Olive oil for sautéing veggies

* 1 28-ounce can diced tomatoes

* 2 cups vegetable sauce (or more as needed)

For the shrimp:

* 2-3 (per serving) medium sized precooked cocktail shrimp, completely peeled and rough chopped

* Approx. 3/4-1 cup chopped celery leaves (optional)

* Olive oil to coat

* Salt and pepper to taste

For the horseradish cream:

* 1/3-1/2 cup sour cream

* 2-3 tsp horseradish or more to taste

PROCEDURE:

Get started by adding a splash of olive oil to a large, heavy bottomed soup pot, on medium high heat and then adding 1 medium, diced white onion, 2 diced ribs of celery, 3 small peeled and diced carrots as well as 1-2 minced cloves of garlic and 1 Tbs of optional fresh chopped thyme.

Let that go for 7-8 minutes, stirring it around once in a while as it's cooking, and then add 1 28-ounce can diced tomatoes and 2 cups of vegetable stock and bring that up to a simmer.

While that's simmering along so that the vegetables completely soften up; take a minute to combine about 1/3 cup sour cream with 2-3 tsp horseradish and mix that up.

Add the chopped, defrosted, precooked cocktail shrimp to a little bowl with the chopped celery leaves, add a little olive oil to that and salt and pepper to taste and toss that around.

Once the soup has been simmering along for 15-20 minutes, and the vegetables are nice and soft, use a hand blender to puree it.

You may need to add a little more vegetable stock, or even a splash of heavy cream or milk if you want a creamy soup and, when you're happy with the consistency, it's good to go.