Tomato and prawn soup

Tomato and prawn soup

Leave out the prawns for a vegetarian version of this rich, warming soup.

By , 21 September 2015
Tomato and prawn soup
  • Ready in: 75 mins
  • Serves: 8
  • Price: 85p per serving
Nutritional Info
Each 322ml serving contains
  • Fat 5.6
  • Sat Fat 1.8
  • Sugar 9.3
  • Salt 1.4
  • Cals 133
of your reference intake.
Typical energy values per 100g: 173kJ/41kcal.
  • 3 red peppers, de-seeded and quartered
  • 1kg large vine-ripened tomatoes
  • 2 tbsp sunflower oil
  • 15g butter
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 level tsp smoked paprika
  • 700ml hot vegetable stock
  • 300g pack Asda Frozen Peeled North Atlantic Prawns
  • 2 tbsp Asda Sweet Chilli Sauce
  • Put the peppers under a medium grill, skin-side up, for 5-10 minutes or until the skins starts to blister and turn black. Transfer to a bowl, cover with cling film and leave for 15 minutes. When cool, rub away the skins.

  • Meanwhile, cut a shallow cross in the skin of each tomato. Put them in a large bowl, cover with boiling water and leave for exactly 1 minute. Drain. The skins should slip off easily.

  • Quarter the tomatoes and scoop out the seeds.

  • Heat the oil and butter in a pan. Add the onion and cook until soft and translucent. Add the garlic and cook for another minute. Add the tomatoes, peppers and paprika, then cover and cook over a medium heat for 10-15 minutes or until the tomatoes are soft.

  • Add the stock, cover and simmer for 5 minutes.

  • Add the prawns and sweet chilli and cook for 5 minutes, then purée in a processor or with a stick blender.

  • Reheat and serve in mugs.