CREAM OF TOMATO SOUP WITH SHRIMP - created by Chef Art Smith
- Yield
- 12 portions
- Portion Size
- 1 cup
Ingredients: | Measure: |
---|---|
Shrimp, medium, unshelled
|
3/4 lb |
Reduced-sodium chicken broth
|
2 cups |
Butter, unsalted
|
5 tbsp |
Medium celery rib, finely chopped
|
1 |
Chopped shallots
|
1/2 cup |
Garlic, minced
|
1 medium clove |
All-purpose flour
|
1/3 cup |
Angela Mia® Petite Diced Tomatoes
|
1 can (28 oz each) |
Half-and-half
|
2 cups |
Fresh marjoram or oregano, chopped OR 1/2 teaspoon dried marjoram
|
1 tsp |
Salt
|
1 tsp |
Black pepper, as needed
|
Directions
-
Peel and devein the shrimp, reserving shells. Combine the shells and broth in a small saucepan and bring to a simmer over medium heat. Reduce the heat to low, cover and simmer for 15 minutes. Strain the soup, reserving the broth. You should have 2 cups; add water as needed.
-
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the celery and cook, stirring occasionally until it begins to soften, about 2 minutes. Add the shallots and garlic, and cook, stirring often, about 2 minutes.
-
Add the flour and stir well. Add the undrained Angela Mia® Petite Diced Tomatoes. Stir in the reserved broth, half-and-half and marjoram, and stir well. Bring to a boil, stirring often. Reduce the heat to medium-low. Simmer uncovered until the soup is lightly thickened, about 30 minutes. Add salt and season with black pepper.
-
Just before serving, melt the remaining tablespoon of butter in a large skillet over medium-heat. Add the shrimp and cook, stirring often, just until they turn opaque. Stir the shrimp into the soup and serve hot.
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 87 mg | 9% |
Carbohydrate | 9 g | 3% |
Cholesterol | 63 mg | 21% |
Total Fat | 10 g | 15% |
Potassium | 127 mg | 0% |
Calories | 151 kcal | 8% |
Sodium | 574 mg | 24% |
Protein | 7 g | 15% |
Polyunsaturated Fat | 0 g | 2% |
Saturated Fat | 6 g | 30% |
Sugars | 2 g | 0% |
Dietary Fiber | 1 g | 4% |
Vitamin C | 12 mg | 20% |
Vitamin A | 517 iu | 10% |
Percent Daily Values are based on a 2,000 calorie diet