Shrimp Tomato Bisque
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
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
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.
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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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.
I think he did an awesome job! I wish someone would help me with my posts.
I love your freezing idea; that’s awesome! Can’t wait to try that! 🙂
Mackenzie 🙂
cheeriosandlattes.com
This looks so tasty! I shared on my FB page. I’ll have to try this soon!
This looks Great!
Found you at the Pinterest Power Party 😉
Looks so delicious! Will pin it and have to make it soon!
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!
Lyuba,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
Yum, looks delish! Just pinned from the Pinterest Power Party! Sharon
This looks great- I would also like it in a warm bread bowl!! 🙂
MY MOUTH IS WATERING!!! I love soups and this one looks amazing!
I love the idea for freezing the leftover sauce!
That little guy did an excellent job!