LOW CALORIE

Seafood Tomato Soup

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

At first, I wondered what I could make with a bag of seafood that I bought in bulk at a supermarket. I hoped to postpone the cooking question until a later, more responsible moment, as I was sure that a dish with such a base required an occasion, many ingredients, creativity, and most importantly, time, which I always feel guilty about spending in the kitchen. But it turned out to be much simpler than I expected. Rejecting all possible variations involving cream and dairy combined with seafood, I decided to make a soup that I once had at Lake Toba, located in the caldera of the supervolcano Toba on the island of Sumatra. You can look up where that is yourself.

Ingredients

Seafood cocktail - 10 oz
Onion - 1 head
Garlic - 3 cloves
Sweet Pepper - 1 piece
Tomatoes - 1 piece
Spiced Tomato Juice - 10 fl oz
Saffron - 1 tablespoon
Fresh basil leaves - 1 tablespoon
Herbes de Provence - 1 tablespoon
Meyer Lemon Juice - 1 tablespoon
Chicken Egg - 2 pieces

Step by Step guide

Step 1

Place the frozen ingredients into a deep bowl and cover them with boiling water. Let them sit for five to seven minutes, then drain using a colander and pat dry. Transfer to a pot, add 500 ml of water, and set over medium heat.

Step 2

Meanwhile, heat a tablespoon of vegetable oil in a skillet and sauté the chopped onion and garlic until golden brown. Add the sautéed mixture to the pot with the stew.

Step 3

Dice the tomato and sweet bell pepper into small cubes. Add them to the same skillet where the onion and garlic were cooked, and quickly sauté for a couple of minutes, stirring constantly, but no longer.

Step 4

Add the sautéed vegetables to the pot. Stir the soup and bring it to a boil. Lightly season with salt and add a few black peppercorns.

Step 5

Pour in the tomato juice. Add saffron, a mix of Provençal herbs (a good Provençal blend includes basil, oregano, rosemary, savory, and thyme), and dried basil. Bring the soup back to a boil.

Step 6

Squeeze about a tablespoon of lemon juice into the pot. Stir and let the soup simmer for another five to seven minutes. In the meantime, beat the eggs in a small bowl.

Step 7

Gradually pour the beaten eggs into the boiling soup in a thin stream, continuously stirring the liquid with a spoon. Remove the pot from the heat, cover with a lid, and let it sit for five minutes.

Step 8

Allow the finished soup to cool slightly and ladle it into bowls. Each serving can be garnished with freshly ground black pepper and a squeeze of lemon juice.