Orange Tomato Bisque with Shrimp

Orange Tomato Bisque with Shrimp

Orange and tomatoes make a luscious pairing, chock full of both goodness and taste. This soup adds subtle seasonings to keep the focus on the fresh fruits, along with a few juicy shrimp we’ll add for protein. It’s sure to become a comfort food favorite.
Course Main Course, Main Dish, Soup
Cuisine American, European


  • 12 medium tomatoes
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 sweet onion chopped
  • 3 spring onions chopped
  • 3 cups chicken broth
  • 3 oranges zest & juice
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried rosemary
  • 1 pound shrimp peeled & deveined
  • 1 cup cherry tomatoes quartered
  • Salt to taste
  • Black pepper to taste


  • Preheat the oven to 450 °F.
  • Cut the tomatoes in half, and place them in a single layer, cut side down, on a baking sheet.
  • Brush the tops with 1 tablespoon of the olive oil.
  • Roast for about 20 minutes, or until the skins begin to blister and char.
  • Remove from the oven. You should easily be able to remove the skin at this point.
  • Chop the tomatoes, and set aside for now.
  • In a large soup pot, heat the remaining 2 tablespoons of olive oil, and add the garlic. Cook for about a minute until fragrant.
  • Next, add the sweet yellow and spring onions, and sauté for another 3 to 5 minutes, until tender.
  • Stir in the tomato paste and roasted tomatoes.
  • Next add the broth, rosemary and orange juice, stirring until well blended. Season with salt and pepper to taste.
  • Bring the soup to a boil, and then turn down the heat. Cover and simmer for about 45 minutes.
  • Add the orange zest in the last
  • Process in a blender until smooth, and then return to the pot.
  • Reheat, adding the shrimp. Cook for another 5 minutes or so until the shrimp are pink and cooked all the way through.
  • Add the cherry tomato quarters during the last minute or two to heat through.
Keyword Oranges
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