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Home » Dinner » Healthy Dishes » Shrimp Tomato Bisque

Shrimp Tomato Bisque

Created: January 15, 2013 Updated: October 4, 2022 by Lyuba Brooke 13 Comments

395 shares
tomato soup in a white bowl with 2 shrimp on top on a piece of burlap and basil in leaves in the background
 
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
tomato soup in a white bowl with 2 shrimp on top on a piece of burlap and basil in leaves in the background
Ingredients:
28 oz can of 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
 
steps for making tomato soup with shrimp
Directions:
**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.
 
tomato soup in a white bowl with 2 shrimp on top on a piece of burlap and basil in leaves in the background and a spoon to the left

 

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:
collage of how to freeze tomato puree and suace
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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tomato soup in a white bowl with 2 shrimp on top on a piece of burlap and basil in leaves in the background

 

Lyuba

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

395 shares

Filed Under: Healthy Dishes, Lunch, Seafood, Shrimp, Soup

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Cheryl @ That's What Che Said says

    January 26, 2013 at 4:43 am

    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

    Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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