Shrimp Tomato Bisque (and Tips On What To Do With Leftover Tomato Puree) #CookClassico

I know it seems like I’ve been sharing only healthy recipes lately. It’s partially a coincidence and partially not. I am trying to cook healthier but I am still spoiling the boys with treats. Don’t worry, I will still be sharing plenty of sweet treats. Today, I want to share something I made for myself for lunch. It was so so good and GUESS WHAT? The entire pot of this soup (about 4 cups) was just a little over 500 calories!!
There have been plenty of times that I mentioned Classico four cheese marinara sauce being my favorite (aside from homemade) sauce. Recently, I found out that Classico also makes canned tomatoes and puree. I was excited to try this product because I am always satisfied by their marinara and their canned tomatoes are 100% all-natural and always packed fresh with no preservatives. I really liked the tomatoes and the soups was amazing. I hope you try it and let me know if you like it!

Ok….Before I share the recipe for this Shrimp Tomato Bisque, I have a confession to make. I had a hard time starting to write this post so I went to the kitchen to make myself some hot tea. When I got back, I found this…
Yeap…he was helping me! He wrote this whole post and didn’t even ask for the credit. He did a pretty good job for his age, didn’t he?

Shrimp Tomato Bisque
28 oz can of Classico whole tomatoes
2 tbs of butter substitute
1/2 medium yellow onion
3 garlic cloves
1 small bay leaf
salt, pepper
3-4 fresh basil leaves
about 10 large raw shrimp
2 tbs heavy cream
**Make sure to cover the pot when you are not stirring or adding ingredients because this soups splatters while cooking and it’s really hot.  
1. Melt the butter substitute in the pot on a medium heat. Add chopped onion and saute until transparent. 
2. Cut the tops off of Classico whole tomatoes and add the tomatoes (and the juice) to the pot. 
3. Add the bay leaf, salt, pepper and minced (or grated) garlic. Cover, leaving a crack for the steam to escape, and cook for about 10-13 minutes. 
4. Take off the heat and blend until smooth with your immersion blender (or in the food processor). Return to the stove. 
5. Cut the shrimp in half and add it to the pot. Add the minced fresh basil as well. Cook for about 5-7 minutes (covered), until the shrimp are done.
6. Add the heavy cream, mix well. Cook for a couple more minutes.

While shopping, I also picked up a can of Classico heavy tomato puree. I was planning on making my Sausage Jambalaya for the boys. The problem is the 28-oz can of puree and all I need is 6 oz for the jambalaya. So if you ever run into this problem, here is the solution:

Separate the puree into 1 oz cups of the ice cube tray. Freeze for about 2 hours. Transfer the tomato puree cubes into a zip lock freezer bag and take out as many as you need, when you need it.
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I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Classico. All the opinions and photographs are my own. #cbias #SocialFabric #CookClassico
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  1. says

    Great tip for the leftover, I will be using that. We love Tomato Bisque and the addition of the shrimp looks fabulous. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. says

    Wonderful recipe! I’ve had shrimp bisque, but not with a tomato bases. I love how you saved the puree! I do that with paste! What I love most about this post is your assistant! He did a splendid job! Thanks for sharing at One Creative Weekend!


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