Shrimp Tomato Soup with Garlic Bread

Step 1

Heat 2 tbsp olive oil in a large pot over medium. Add 1 chopped onion and cook until soft and translucent, about 5 minutes.

Step 2

Add 3 minced garlic cloves and cook until fragrant, about 1 minute, stirring constantly.

Step 3

Pour in 28 oz crushed tomatoes and 2 cups vegetable broth. Bring to a simmer, then cook for 15 minutes until slightly thickened.

Step 4

Season with salt and pepper to taste. Add 1 lb shrimp and cook until pink and opaque, about 3-4 minutes.

Step 5

While soup simmers, mix remaining 1 tbsp olive oil with 1 minced garlic clove and brush onto baguette slices. Toast in a skillet over medium heat until golden and crisp, about 2 minutes per side.

Step 6

Stir in 2 tbsp chopped parsley. Serve soup hot, topped with remaining parsley and garlic bread on the side.