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!
Shrimp Tomato Bisque
28 oz can of whole tomatoes
2 tbs of butter substitute
1/2 medium yellow onion
3 garlic cloves
1 small bay leaf
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 sauté until transparent.
2. Cut the tops off of 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 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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Cheryl @ That's What Che Said says
Um…Do you deliver! That looks AWESOME! Two of my favorite things all rolled up into one bowl! Thanks so much for linking up to Monday Funday! We hope to see you back this weekend! xoxo – Cheryl