Browse through our amazing Breco Recipes by Jenni Morris

Cream of Tomato Soup with Chilli and Prawns


  • 3 tsb unsalted butter

  • 2 leeks, finely chopped

  • 1 tsp fennel seeds, toasted and roughly grounded

  • 1 kg very ripe, skinned, deseeded and chopped tomatoes

  • 2 cloves crushed garlic

  • 1 bouquet garni (tie together 4 sprigs parsley, a sprig of thyme and a bay leaf)

  • 1 finely chopped red chilli

  • 4 cups chicken stock

  • 1 tsb tomato puree

  • Salt and freshly ground black pepper

  • 1/2 tsp sugar

  • 1 cup cream

  • 1 tsb flour

  • 500g Breco prawn meat

  • Freshly chopped parsley and fennel tops


  • In a large saucepan, heat the butter, add the leeks, cook gently for 5 minutes

  • Stir in the fennel seeds, and then add tomatoes, garlic, bouquet garni, chilli, sugar, tomato puree and chicken stock

  • Simmer for 25 minutes, remove from heat and liquidize

  • Strain and return to the saucepan

  • Mix the flour and cream together, smoothing out any lumps

  • Add to the soup with the prawn meat

  • Gently lay the tiger prawns on top of that and simmer for 7 minutes

  • Remove the whole prawns, adjust seasoning

  • Spoon into warm bowls, top with the whole prawn and a sprinkle of fresh herbs

  • TIP:

  • 6 cleaned Breco tiger prawns with head on poached in the soup just before you are about to serve it (optional)

  • The prawn meat can be added to the soup frozen then cook gently for a few minutes extra

  • Remember that seafood is very delicate, treat it with care, don't overcook

  • © Jenny Morris