Description
This comforting Shrimp Tomato Soup is the perfect weeknight meal, blending Mediterranean-inspired flavors with minimal effort. By using high-quality marinara as a flavorful base, you create a velvety, herb-forward broth in minutes. Tender shrimp are poached directly in the soup, infusing it with delicate sweetness, while orzo adds a hearty texture. It is a wholesome, nutrient-dense, and restaurant-quality dish that brings warmth to your table without the long simmering time.
Ingredients
2 teaspoons extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
3/4 teaspoon dried garlic
1/4 cup vegetable broth (for deglazing)
2 cups low-sodium vegetable broth
1/2 cup water
1/2 cup orzo pasta, uncooked
2 cups marinara sauce
12 ounces large shrimp, peeled and deveined
1 jarred roasted red pepper, chopped
2 tablespoons fresh oregano, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the dried oregano, crushed red pepper, and dried garlic, sautéing for 1 minute until fragrant.
Pour in the 1/4 cup of vegetable broth to deglaze the pan, scraping up any flavorful bits from the bottom.
Add the remaining 2 cups of vegetable broth, water, and marinara sauce. Stir well to combine.
Bring the liquid to a gentle simmer, then stir in the orzo pasta.
Cook for about 8-10 minutes, or until the orzo is nearly tender.
Add the shrimp and the chopped roasted red pepper to the pot.
Simmer for an additional 3-5 minutes, or until the shrimp are pink and opaque.
Remove from heat and garnish with fresh chopped oregano before serving.
Notes
Ensure you do not overcook the shrimp, as they become rubbery quickly; they are done as soon as they turn pink and curl into a ‘C’ shape. You can add a squeeze of fresh lemon juice at the end to brighten the acidity. Store leftovers in an airtight container for up to 2 days, though the orzo may absorb liquid over time.