Creamy Tomato Soup with Shrimp and Jerk Spices

“MFK Fisher, the great food writer, used to lament that she never got dinner invitations because people were too intimidated to cook for her,” says F&W’s Grace Parisi. “I feel the same way! Fisher wrote that she’d have been happy even with a can of tomato soup. I created this jerk-seasoned soup with shrimp in her honor.”


Slideshow:More Fast Soup Recipes


  • Total Time:
  • Servings: 4

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  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 teaspoon coarsely chopped thyme
  • 1 quart creamy tomato soup, preferably Pacific Natural Foods brand
  • 1 to 1 1/2 teaspoons jerk spice paste, like Walkerswood or Busha Browne’s
  • Salt and freshly ground black pepper
  • 1/2 pound shelled, deveined medium shrimp
  • 2 scallions, thinly sliced
  • Steamed rice and lime wedges, for serving

How to make this recipe

  1. In a large saucepan, melt the butter. Add the onion and thyme and cook over high heat until lightly browned, about 5 minutes. Add the soup and jerk paste and season with salt and pepper. Bring to a boil and simmer for about 5 minutes. Add the shrimp and cook just until pink and curled, about 3 minutes. Stir in the scallions and some rice and serve with lime wedges.

Contributed By Published January 2012

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