Skinning tomatoes is easy when you cut a small cross in the bottom of the tomato. Then dip the tomatoes in boiling water for 15 seconds. Transfer the tomato then to a bowl of iced water and leave it for a while. By then the skin of the tomato will peel off easily.
Put all ingredients in a large pan and bring to a boil.
Let the broth simmer for 20 minutes.
Strain the broth first through a coarse sieve and then through a fine sieve in which you place a cheesecloth (or towel).
Let the broth cool down to room temperature.
Shrimp Soup with ricotta
Peel the tomatoes, remove the seeds, and cut them into small cubes.
Melt the butter and sauté the onion for 3 minutes.
Add the garlic and stir-fry for 1 minute.
Add the diced tomatoes and stir fry for 30 seconds.
Then pour in the shrimp broth, wine and add the rosemary.
Bring to a boil and simmer for 10 minutes.
Add the ricotta and puree the soup in a blender.
Season with salt and pepper.
Put the shrimp in the soup and cook for another 5 minutes.
Pour the soup into a bowl and sprinkle with parsley.