Shrimp and Tomato Bisque
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.
1/2 cup onion, finely chopped2 garlic cloves, chopped2 teaspoons Old Bay seasoning, or other seafood seasoning2/3 cup sherry wine1 teaspoon dried basil1 tablespoon sugar32 ounces chicken stock1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/2 cup heavy cream1 pound shrimp, 31-40 count, peeled, deveined and rough chopped
- 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 minute. Add the tomato paste, seafood seasoning, and basil and cook 2-3 minutes.
- Add 1/3 cup of the sherry and simmer until liquid is reduced by about half. Add crushed tomatoes, chicken stock, sugar, salt and black pepper.Bring to a strong simmer and reduce heat. Cook over low heat for 20 minutes. Remove from heat and with an immersion blender or regular blender, carefully blend soup until smooth. Stir in cream and remaining 1/3 cup of sherry. Return to pot and add chopped shrimp. Cook over low heat for 2-3 minutes.