Roasted Heirloom Tomato Soup with Grilled Shrimp

Alyssa D'Angelo
Rated 4.5 based on 3 customer reviews
Roasted Heirloom Tomato Soup with Grilled Shrimp
Roasted Heirloom Tomato Soup with Grilled Shrimp
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  • 8 large heirloom tomatoes, cut into chunks
  • 3 cloves garlic, smashed
  • 1 large shallot, quartered
  • ½ cup olive oil, divided
  • salt and ground black pepper to taste
  • 15 leaves fresh basil
  • 1½ pound shrimp, peeled and deveined
  • juice of one lemon
  • ¼ cup chopped fresh basil


  1. Preheat oven to 450°F (220°C)
  2. Toss tomatoes, shallot, and garlic with half the olive oil in a bowl; season with salt and pepper.
  3. Roast in preheated oven until tender, about 20 minutes.
  4. Blend the roasted vegetables and any juices in the pan with the basil leaves in a high-speed blender until smooth. Stream 2 tablespoons olive oil into the blender while blending.
  5. Preheat an outdoor grill for medium heat.
  6. Season the shrimp with salt and pepper and grill until opaque, 1 to 2 minutes per side.
  7. Combine remaining 2 tablespoons olive oil and lemon juice in a bowl; season with salt and and drizzle over cooked shrimp.
  8. Ladle soup into bowls; top each portion with shrimp and garnish with chopped basil.


4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Jessica Scott
November 25, 2017 at 6:59pm

Jessica Scott says:

Amazing! It's puts your mom's tomato soup to shame! It pairs perfectly with a grilled cheese or a thick slice of crusty bread. Definitely going to make this soup again.

Image of Aja A
October 18, 2017 at 3:05am

Aja A says:

This was a very healthy tomato soup. Tasted fresh and acidic. The addition of the shrimp was a nice touch. Would make this soup again with a grilled cheese or with a touch of cream.

Image of Jennifer Ingram
September 18, 2017 at 4:51am

Jennifer Ingram says:

Simple and tasty - good way to use a bounty of tomatoes! I felt it needed time for the flavors to really develop so am leaving it overnight, looking forward to trying it again tomorrow.