Shorpa (creamy Tomato And Basil Soup)
Shorpa is a traditional Circassian creamy tomato and basil soup that is both comforting and flavorful. This easy-to-make soup is perfect for a cozy night in or as a starter for a special meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the heavy cream and chopped basil. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes, then remove from heat.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Return the soup to the pot and reheat if necessary. Serve hot, garnished with a drizzle of cream and a few basil leaves.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 10g
Supplies
Large pot Immersion blender or regular blender Soup ladle
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the shorpa with crusty bread or a side salad for a complete meal.
Tips & tricks
For a lighter version, you can use half-and-half instead of heavy cream.
Cost
$10