Spicy Tomato Soup with Seafood:


 recipe for Spicy Tomato Soup with Seafood:


- 2 tablespoons olive oil

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 red bell pepper, diced

- 1 green bell pepper, diced

- 1 jalapeno pepper, seeded and finely chopped (adjust according to your spice preference)

- 1 teaspoon cumin

- 1 teaspoon paprika

- 1/2 teaspoon dried oregano

- 1/4 teaspoon cayenne pepper (adjust according to your spice preference)

- 1 can (14 ounces) diced tomatoes

- 4 cups vegetable or seafood broth

- 1 pound mixed seafood (such as shrimp, scallops, and mussels)

- Salt and pepper to taste

- Fresh cilantro or parsley for garnish

- Lime wedges for serving


1. Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced red and green bell peppers, and jalapeno pepper. Sauté for 5 minutes until the vegetables start to soften.

2. Stir in the cumin, paprika, dried oregano, and cayenne pepper. Cook for an additional minute to allow the spices to release their flavors.

3. Add the diced tomatoes (with their juice) to the pot and pour in the vegetable or seafood broth. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes.

4. While the soup is simmering, prepare the seafood. Clean and devein the shrimp, remove the beards from the mussels, and rinse the scallops.

5. Add the seafood to the simmering soup and cook for about 5 minutes, or until the shrimp are pink, the scallops are opaque, and the mussels have opened. Discard any mussels that have not opened.

6. Season the soup with salt and pepper to taste.

7. Serve the spicy tomato soup with seafood hot, garnished with fresh cilantro or parsley. Squeeze lime juice over the soup before eating for an extra kick of flavor.

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