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Creamy Tomato Soup with Shrimp and Jerk Spices

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“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.”

  1. 2 tablespoons unsalted butter
  2. 1 medium onion, finely chopped
  3. 1 teaspoon coarsely chopped thyme
  4. 1 quart creamy tomato soup, preferably Pacific Natural Foods brand
  5. 1 to 1 1/2 teaspoons jerk spice paste, like Walkerswood or Busha Browne’s
  6. Salt and freshly ground black pepper
  7. 1/2 pound shelled, deveined medium shrimp
  8. 2 scallions, thinly sliced
  9. Steamed rice and lime wedges, for serving
  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.