Creamy Tomato Soup with Shrimp and Broccoli

• 1 head Broccoli
• 1 medium Onion
• 180 grams net weight Shrimp (with shells)
• 2 tbsp White wine (or Japanese sake)
• 1 can Canned tomato
• 400 ml Water (measure with the tomato can)
• 1 Consomme soup stock cube
• 1/2 tsp Salt
• 1 dash Pepper
• 50 ml Heavy cream
• 7 shakes Garlic powder
• 2 tbsp Olive oil

1. Prep: Peel and devein the shrimp.
2. Cut the broccoli into florets.
3. Mince the onions.
4. Cook the broccoli until slightly firm.
5. Heat olive oil in a pot, and saute the onion until translucent.
6. Add white wine (or sake) and the shrimp then stir-fry briskly until the shrimp become pink.
7. Add the canned tomato marked with , water (measure with the empty tomato can), consomme cube, salt, and pepper, then simmer slowly for 15 minutes.
8. Add the broccoli from Step 2 and the heavy cream, bring it to a boil, taste, and season it with salt and pepper.
9. If you have leftovers: Add 2 tablespoons of ketchup to each serving to make pasta sauce.
10. Or, add rice to make risotto.

broccoli, onion, weight shrimp, white wine, tomato, water, cube, salt, pepper, cream, garlic, olive oil

Taken from cookpad.com/us/recipes/169552-creamy-tomato-soup-with-shrimp-and-broccoli (may not work)