Rich, creamy tomato soup swirled with horseradish crème fraîche and topped with herbed roasted shrimp and croutons, in partnership with Imagine®.
Where romantic occasions are concerned, I’ve found that the heart dictates our happiness far more than any elaborate plans. For example, under ordinary circumstances, sitting on a cold, windy Montauk beach on a fall night isn’t my thing. But after Brian proposed to me on a moonlit beach and I accepted all those years ago, we sat together in the sand, not caring that it was windy and we were getting sandy, and watched the crescent moon rise over the water. It was perfect.
So if you’re celebrating Valentine’s Day, I recommend forgetting tradition and doing what feels right for you and your love. For Brian and me, that means eating in. I’ll absolutely take a cozy romantic dinner at home over ten Valentine’s prix fixe meals with twenty other couples all trying to have the perfect evening.
While staying home isn’t negotiable, we’re open to what’s on the menu. Since Valentine’s Day is on a weeknight this year, I set about creating a dish that would be simple to make but also really deliver on flavor. This soup is just it – creamy tomato soup swirled with kicky horseradish crème fraîche and (somewhat improbably) topped with herbed roasted shrimp and big croutons. It makes for slightly messy eating, but in a good way. The flavors are wonderfully assertive – reminiscent of a classic Bloody Mary, but also mellow and velvety in a way that makes it perfect for a cold night.
The base of the soup is Imagine® Organic Creamy Tomato Soup, a mainstay of my winter pantry. Here, the rich tomato base effortlessly melds with all the other flavors at play, but even on nights with less pomp, Imagine Organic Creamy Tomato Soup is just as perfect served alongside a buttery grilled cheese.
Rich, creamy tomato soup swirled with horseradish crème fraîche and topped with herbed roasted shrimp and garlicky croutons.
- 1 tablespoon prepared or 2 tablespoons fresh grated horseradish
- 5 tablespoons crème fraîche
- 1/4 teaspoon sea salt
- 2 - 3 tablespoons fresh squeezed lemon juice
- 1 quart Imagine® Organic Creamy Tomato Soup
- 1 pound jumbo shrimp, peeled and deveined (about 16)
- 1 tablespoon minced garlic (from 1 - 2 cloves), plus 1 whole clove
- 1 teaspoon minced dill, plus more for croutons
- 1 teaspoon minced thyme leaves, plus more for croutons
- 1 teaspoon minced rosemary, plus more for croutons
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon fresh ground black pepper, plus more to taste
- 1/4 teaspoon red pepper flakes
- 4 tablespoons extra virgin olive oil divided
- 8 thick-cut slices bread
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The night before, make the horseradish crème fraîche. Use a fork to whisk together the crème fraîche, horseradish, and sea salt. Note that both prepared and fresh horseradish can vary wildly in pungency; taste as you go and adjust amounts as needed. Let sit covered in the fridge overnight. Before serving, whisk in lemon juice until mixture is thin enough to easily drop off a spoon.
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Preheat oven to 450 degrees F.
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Pour tomato soup into a medium-sized saucepan set over medium heat. Cook, stirring often, until mixture begins to steam, about 10 minutes.
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Rinse shrimp under cold water and pat dry with paper towels. Toss with 1 tablespoon minced garlic, parsley, dill, thyme, rosemary, sea salt, pepper, red pepper, and two tablespoons olive oil. Arrange on a rimmed baking sheet.
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Rub bread on both sides with garlic clove, brush both sides with 2 tablespoons olive oil, and sprinkle with any remaining herbs, and a pinch each sea salt and pepper. Arrange on a baking sheet.
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Slide both shrimp and croutons into the oven. Roast shrimp 7 - 8 minutes, or until shrimp are pink and opaque. They should be firm to the touch with just a little give. Cook croutons until golden – about 10 minutes.
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To serve, ladle soup into shallow bowls, swirl with horseradish crème fraîche, and add 2 croutons and 4 shrimp to each. Serve immediately.
Disclosure: This post was created in partnership with Imagine®. Thanks for supporting the brands we love!
Now that is one beautiful tomato soup! And I totally agree… Valentine’s Day should be about the couple, their love, their lives, what they connect to.
Well said, Brian. Thanks for dropping by!
Ok this looks SO good!!!
Thanks Christiann!
That horseradish creme fraiche is a revelation!!
I think so too, Sara. Thanks for stopping by!
Oh man, those swirls! I also never would have thought about shrimp in tomato soup!
Hi Abby, I was wondering if it would work myself and was really happy it did. Thanks for commenting.
oh my gosh!! this is BEAUTIFUL elizabeth! i adore that horseradish creme fraiche especially – i’ve actually never used creme fraiche for anything savoury before??! (weird) and totally need to. this soup is stunning and i can’t wait to make it when it gets a little cooler here in australia Xx
So glad to hear that Thalia! I use creme fraiche in a lot of savory sauces or as a counterpoint to rich foods. Of course, I totally see the appeal of using it in sweet dishes as well. Here’s to some chilly weather and fall cooking coming your way.
I would take a night in over one out any day. That horseradish creme fraiche sounds absolutely perfect with this soup!
Yes! Glad you’re on team eating in with me, Tessa. And thanks for the horseradish love!
made last night after a 12 hour workday, and it was quick and delicious. Loved the horseradish creme.