Name: Tomato and Shrimp Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 3 tablespoons olive oil; 1/2 cup onion, finely chopped; 2 garlic cloves, chopped; 3 tablespoons Tuttorosso® Tomato Paste; 2 teaspoons Old Bay seasoning; 2/3 cup sherry wine, divided; 1 (28 ounce) can Tuttorosso® Crushed Tomatoes Chunky Style in Puree with Sweet Basil 28 oz; 2 teaspoons sugar; 1 (32 ounce) box low sodium chicken broth; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup heavy cream; 1 pound shrimp, (31-40 count) peeled, deveined and rough chopped

This seafood bisque is rich and savory but not too heavy and ideal for your next dinner party. 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.

Ingredients

3 tablespoons olive oil
1/2 cup onion, finely chopped
2 garlic cloves, chopped
3 tablespoons Tuttorosso® Tomato Paste
2 teaspoons Old Bay seasoning
2/3 cup sherry wine, divided
1 (28 ounce) can Tuttorosso® Crushed Tomatoes Chunky Style in Puree with Sweet Basil 28 oz
2 teaspoons sugar
1 (32 ounce) box low sodium chicken broth
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 pound shrimp, (31-40 count) peeled, deveined and rough chopped

Instructions

Step one

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 1 minute. Add the Tomato Paste and Old Bay seasoning and cook 2-3 minutes.

Step two

Add 1/3 cup of the sherry and simmer until liquid is reduced by about half. Add the Crushed Tomatoes, chicken broth, sugar, salt and pepper.

Step three

Bring to a strong simmer and then reduce heat. Cook at a low simmer for 20 minutes. Remove from heat and using an immersion blender or regular blender, carefully blend until smooth. Stir in cream and reserved 1/3 cup sherry. Return to pot and add the chopped shrimp. Over low heat cook 2-3 minutes until shrimp are cooked.