Shrimp & Tomato Soup

Winter may be winding down, but here on the East Coast, it’s been a cold, yucky week. What better way to shake off the snow and warm up than with some soup? I adapted my recipe from one originally posted on Organic Authority. It has a little kick, but isn’t too spicy by any means and is nice and creamy despite a lack of dairy. Another fab plus: you don’t need fresh or thawed shrimp for the recipe; frozen shrimp works just fine and saves some time. The soup is quite versatile and can be used over pasta or rice or as a dip for toasted bread, too.

Nutritional Info

Shrimp: It is rich in astaxanthin, protein, and selenium, making shrimp an anti-inflammatory, anti-oxidant, and lung and heart booster. It also helps produce peptides, which help control our appetite by making us feel full and provides us with vitamin B12, copper, iron, magnesium, phosphorus, and zinc.

Tomatoes: This rich red fruit is best known as an anti-oxidant due to its vitamin C and E, beta-carotene, and manganese content and the multitude of phytonutrients it supplies: flavonones, flavonols, hydroxycinnamic acids, carotenoids, glycosides, and fatty acid derivatives. Tomatoes provide a lot of support to the cardiovascular system, boost bone health, and fight cancers, and have been linked to fighting neurological diseases, like Alzheimer’s, and obesity.

Onion: Cooked or raw, onions contain vitamin C, B1, B6, and K, biotin, chromium, calcium, folic acid, and dietary fiber. They also contain flavonoids (which are anti-oxidants), sulfur (liver detoxer, boost brain and nervous system), and quercitin. Quercitin is super for the body in a multitude of ways. It thins the blood, lowers cholesterol, raises the good type of HDL cholesterol, wards off blood clots, and fights asthma, chronic bronchitis, hay fever, diabetes, atherosclerosis, and infections. It is also linked to inhibiting stomach cancer. It’s also an anti-inflammatory, antibiotic, antiviral, and a sedative.

Red bell pepper: It contains vitamin AC, and K, lycopene, fiber, and beta-cryptoxanthin. This delicious fruit is an anti-inflammatory, anti-oxidant, aids in blood clotting, and strengthens bones.


This recipe serves 2-3 people. Click on the pictures for the instructions.

1 clove of organic garlic, minced
1 organic white onion, chopped
1 organic red pepper, chopped
1/2 tablespoon organic butter
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon organic red pepper flakes
16 ounces frozen shrimp
16 ounces organic tomato puree (homemade or store bought)



  • Some of the people eating this with me detest mint, so I left it out. If you’d like to include it, throw in a handful of chopped, fresh mint leaves after the soup has simmered for 5 minutes and let it simmer with the leaves for 3-5 minutes more.
  • A 1/2 Tbsp of olive oil can be used in place of the butter.

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