Souper Shrimp Bisque
- Prep Time: 20 min.
- Cook Time: -
- Serves: 4
Recipe Provided By: Pillsbury Bake-Off®
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Ingredients
- 8 ounces cooked deveined shelled shrimp, tail shells removed
- 1 (19 ounce) can Progresso(R) Vegetable Classics hearty tomato soup
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon seafood seasoning
- 1/3 cup whipping cream
- Purchased or homemade croutons* (optional)
- 1/4 cup chopped fresh basil (optional)
Nutrition Info
Per Serving
- Calories: 189 kcal
- |
- Carbohydrates: 16 g
- |
- Dietary Fiber: 1 g
- |
- Fat: 8 g
- |
- Protein: 11 g
- |
- Sugars: 5 g
About: Nutrition Info 
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Cooking Directions
- In blender, process half of the shrimp with on/off pulses until chopped. Add half of the soup; process until smooth. Pour into 2-quart saucepan. Repeat with remaining half of shrimp and soup.
- Stir Worcestershire sauce and seafood seasoning into soup. Heat over medium heat to boiling. Reduce heat; simmer 2 to 3 minutes, stirring frequently, until thoroughly heated. Stir in cream. Heat about 1 minute or just until thoroughly heated.
- Ladle soup into individual soup bowls. Top each with croutons and basil.
Yield: 4 servings
3. Still Hungry?
Shrimp and cream dress up tomato soup to make a rich and elegant first-course bisque.
Notes:
Submitted by
Nina Pajak, Longwood, FL
Bake-Off(R) Contest 41, 2004
*To make homemade croutons, heat oven to 325 degrees F. Trim crusts from 3 slices of white bread; cut bread into 3/4-inch cubes. Place on ungreased cookie sheet. Bake at 325 degrees F for 3 to 4 minutes or until crisp.
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