Tomato and Shrimp Bisque

Jan 18, 2018, 01:35 AM
seafood, soup, holiday food, dinner party, comfort food, new year's eve, christmas, coastal, shellfish, crushed tomatoes, canned tomatoes, recipes with crushed tomatoes, holiday soup recipe, soup recipe for dinner party, elegant soup recipe, canned tomatoes
Servings:
8
Prep time:
15 minutes
Cook time:
30 minutes
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Calories:
220
Fat:
11.0
TransFat:
0
Cholesterol:
90
Sodium:
1280
Carbohydrate:
14
Fiber:
0
Protein:
10
VitaminA:
VitaminC:
Calcium:
4
Iron:
6
  • Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion and cook for about 2 minutes. Add the garlic and cook another 1 minute. Add the Tomato Paste and Old Bay seasoning and cook 2-3 minutes.
  • Add 1/3 cup of the sherry and simmer until liquid is reduced by about half. Add the Crushed Tomatoes, chicken broth, sugar, salt and pepper.
  • Bring to a strong simmer and then reduce heat. Cook at a low simmer for 20 minutes. Remove from heat and using an immersion blender or regular blender, carefully blend until smooth. Stir in cream and reserved 1/3 cup sherry.  Return to pot and add the chopped shrimp. Over low heat cook 2-3 minutes until shrimp are cooked.
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This seafood bisque is rich and savory but not too heavy and ideal for your next dinner party. This silky smooth soup has tender shrimp, our crushed tomatoes for a tomato base and just enough cream to make it feel indulgent. It tastes fancy and complicated, but cooks in 30 minutes! If you love a creamy and comforting soup, this is the one to satisfy your soup craving.
Recipe Categories:
  • Seafood or Fish
  • Soups, Stews, Chili
  • 30 Minute Meals
Brand:
  • Tuttorosso
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    Ingredients

    3 tablespoons olive oil
    1/2 cup onion, finely chopped
    2 garlic cloves, chopped
    3 tablespoons Tuttorosso® Tomato Paste
    2 teaspoons Old Bay seasoning
    2/3 cup sherry wine, divided
    1 (28 ounce) can Tuttorosso® Italian Inspirations Crushed Tomatoes Chunky Style
    2 teaspoons sugar
    1 (32 ounce) box low sodium chicken broth
    1 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    1/2 cup heavy cream
    1 pound shrimp, (31-40 count) peeled, deveined and rough chopped