Heirloom tomato basil soup with grilled lemon thyme garlic shrimp

Heirloom-Tomato-Soup-with-Grilled-Shrimp-20120516-RCD 2612-Edit-1024x679.jpg

Shopping list

Tomato soup

3 lbs. Fresh ripe heirloom and / or vine ripened tomatoes

2 tbs extra virgin olive oil plus more for garnish

1 medium onion small chop

2 cloves of garlic minced

2 tsp kosher salt

fresh cracked pepper

1/2 cup heavy cream (optional)

1 cup tightly packed basil leaves. chopped save a few leaves per bowl for garnish

Lemon, thyme, garlic shrimp

1 lbs. fresh local shrimp (U8-10), shelled tails on (or off, whatever you want)

4 cloves of garlic minced

1 tbs of fresh thyme chopped

1 tsp chile flakes

juice of one lemon (make it a fat one)

1/4 cup olive oil

1/2 tsp kosher salt

1/2 tsp fresh cracked black pepper

Toasty cheesy crunchy things

Loaf of crusty rustic bread, sliced for enough people you are serving

a wedge of sharp hard goats cheese, gruyere or other funky pungent melting cheese


Stick blender or pitcher blender

grill pan or charcoal grill

bigger rather than smaller soup pot of some sort

fine mesh strainer

cheese grater

What to do

read through all directions first (namely the shrimp, you need to start marinating them)

Pre-heat broiler

Tomato soup

core the tomatoes and slice them in half along the equator

using a finger, pull all of the seeds and gel surrounding them out into a fine mesh strainer over a bowl

tap the side of the strainer until all of the gel falls through leaving the seeds

chop the tomatoes into inch or so chunks

heat the olive oil over medium heat

add the onion and sauté until translucent

add the garlic and cook until fragrant

add the tomatoes and cook until just starting to soften

add the “seed gel juice” and basil and cook for 3-4 minutes more

using a stick blender or transfer to a stand up blender purée until smooth and return to the pot

add cream to desired amount, season with salt and pepper and keep warm over very low heat

Grilled lemon, thyme, garlic shrimp

place the peeled shrimp in a bowl and add the olive oil, lemon juice, garlic, thyme chile flakes, salt and pepper.

marinate while making the soup

preheat a grill pan to medium-high or a charcoal grill with low coal

once the soup is done and staying warm, grill the shrimp till just done with a slight char on each side

remove and hold

Toasty cheesy crunchy things

cut each slice in half diagonally

shred the cheese on the small shreddy holes of your box grater

place the half slices on a sheet pan and place under the broiler until just starting to toast

remove from the oven, flip them over, add a big mound of cheese to cover each slice

place back in oven and toast until cheese melted and bread is just turning brown


ladle soup into a short wide soup bowl

add grilled shrimp around the edge in bowl

garnish with basil leaves and a little extra virgin olive oil

plate with toasty cheesy crunchy things


Original Recipe with photos here


Community content is available under CC-BY-SA unless otherwise noted.