Tomato Cream Soup with Shrimp
Shrimp bring protein and iodine, while tomatoes and cream make the soup softer and more filling without flour or grains. The flavor turns velvety, lightly spicy, and especially good for a quick low-carb lunch.
Finely chop the onion (20 g), garlic (12 g), and chili (2 g). Heat the olive oil (30 g) and cook the vegetables for 2-3 minutes over medium heat until the onion turns translucent and fragrant.
Add the peeled canned tomatoes (250 g), crush them lightly if needed, and season with half of the salt. Let the mixture simmer gently for 3-4 minutes so the tomato flavor becomes deeper and more focused.
Pour in the 20% cream (140 g), bring the soup almost to a boil, and add the chopped shrimp (120 g). Cook for 3 more minutes over low heat, just until the shrimp turn done so they stay tender.
Taste and adjust the salt, then serve the soup right away. For a smoother texture, you can blend the tomato base before adding the cream and shrimp.
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