Tomato Soup with Noodles and Shrimp

So filling you won't even need a main course!

Recipe author

Servings:

Tomatoes

700

Broth (beef)

800

Onion

Garlic (fresh)

Shrimp (peeled)

300

Noodles

150

Leek

Butter

Parsley

Basil

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 4 g

Fats 11 % 1 g

Carbohydrates 44 % 4 g

45 kcal

GI: 75 / 25 / 0

I'd file this recipe under Italian cooking and light fare. It's a very pleasant, easy soup that comes together fast if you have ready-made broth on hand. Make only as much tomato-noodle soup as you'll eat right away, or the noodles will swell and the flavor won't be the same. So: cut the onion into thin strips and the leek into rings, and sauté them in butter until translucent. Add the peeled, diced tomatoes to the pan (you can use tomato paste or canned tomatoes in juice instead of fresh). Simmer the contents of the pan for 7 minutes, adding dried basil. Meanwhile, drop the noodles into the boiling beef broth. When the noodles are nearly done, add the peeled shrimp and the contents of the pan. Bring it to a boil, stir in the chopped garlic and fresh herbs, and turn off the heat. The tomato-noodle soup is ready — enjoy!

Caloric content of the products possible in the composition of the dish

Soup with melted cheese and beer

Soup with melted cheese

Japanese shrimp soup

Rice soup with tomatoes

Mexican bean soup with tomato juice

Pumpkin puree soup with cream and cheese

Related and additional categories: