Creamy Shrimp and Tomato Soup

Last updated on April 20, 2021

This one I modified a chicken tomato soup recipe. Second I tasted it I knew it would be better with shrimp, and more fresh tomatoes. It was an instant pot recipe. Let me just say don’t put shrimp in your instant pot. It will not only over cook them, but it will turn them inside out. Lol I knew the second I did it it would not be right. Live and learn.

1 lb raw shrimp

1 small jar sun-dried tomatoes, drained from oil

1 Tablespoon oil1 medium onion, chopped

1 Tablespoon minced garlic

1 cup canned or fresh tomatoes

1 red bell pepper, sliced

1 teaspoon cumin powder

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon paprika

1 1/2 cups chicken broth

1 cup cream

1/2 cup cream cheese

1 cup shredded cheddar cheese

Salt and fresh cracked pepper, to taste

Fresh Cilantro leaves, for garnish

1. Add oil and heat large pot. Add the chopped onion and garlic and stir for a couple of minutes. 2. Add sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, raw tomatoes, and chicken stock. 3. Sauté for 5 minutes. 4. Stir in cream, cream cheese, and cheddar. Heat at medium high heat up the soup while stirring until cream and cheese are melted and the soup is smooth. 5. Add salt and pepper to taste. Turn heat to low. Add shrimp. Cook till shrimp are pink and tender. Serve immediately and garnish with cilantro.