Name: Spicy Tomato Shrimp Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb medium or large shrimp, peeled and deveined; 2 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 small red chili, finely sliced (or ½ tsp chili flakes); 1 tsp smoked paprika; ½ tsp ground cumin; 1 can fire-roasted diced tomatoes; 2 tbsp tomato paste; 3 cups seafood stock or chicken broth; 1 tbsp lemon juice (plus wedges for serving); Salt and black pepper, to taste; ½ cup canned white beans or chickpeas; ½ cup cooked rice or small pasta; 1 handful fresh spinach or kale; Chopped fresh parsley or cilantro; A drizzle of olive oil or swirl of cream; Crusty bread or garlic toast on the side

DifficultyBeginner

CategoryFish, Shrimp, Soups

Spicy Tomato Shrimp Soup is a bold and vibrant dish that brings together the sweetness of shrimp and the depth of fire-roasted tomatoes, balanced with warming spices and fresh herbs. It's quick, satisfying, and perfect as a light meal or hearty starter. Think of it as the love child of a seafood stew and a zesty tomato bisque—with heat!

Yields4 Servings

Prep Time15 minsCook Time20 minsTotal Time35 mins

For the Soup

1 lb medium or large shrimp, peeled and deveined

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 small red chili, finely sliced (or ½ tsp chili flakes)

1 tsp smoked paprika

½ tsp ground cumin

1 can fire-roasted diced tomatoes

2 tbsp tomato paste

3 cups seafood stock or chicken broth

1 tbsp lemon juice (plus wedges for serving)

Salt and black pepper, to taste

Optional Add-Ins

½ cup canned white beans or chickpeas

½ cup cooked rice or small pasta

1 handful fresh spinach or kale

For Garnish

Chopped fresh parsley or cilantro

A drizzle of olive oil or swirl of cream

Crusty bread or garlic toast on the side

Sauté the Base

Heat olive oil in a medium pot over medium heat.
Add the onion and cook until soft and translucent, about 4–5 minutes.
Stir in garlic, red chili, paprika, and cumin. Cook for 1 minute until aromatic.

Build the Broth

Add the tomato paste and cook for 1 minute to deepen the flavor.
Stir in fire-roasted tomatoes and broth. Bring to a simmer.
Simmer uncovered for 8–10 minutes, allowing the flavors to meld.

Add the Shrimp

Add shrimp and cook for 3–4 minutes, until pink and just cooked through.
Add lemon juice and season with salt and pepper to taste.
(If using spinach or beans, add now and simmer briefly until heated through.)

Serve

Ladle soup into bowls.
Garnish with fresh herbs, lemon wedges, and a drizzle of olive oil.
Serve hot with crusty bread or over a scoop of rice for a heartier meal.

Tips & Variations

Make it creamier: Stir in 1/4 cup coconut milk or heavy cream at the end.
Mild version: Omit the chili or reduce the amount.
Extra seafood: Add a few mussels, squid rings, or scallops with the shrimp.
Storage: Keeps well refrigerated for up to 2 days (reheat gently).

Ingredients