CREAM OF TOMATO SOUP WITH SHRIMP - created by Chef Art Smith
CREAM OF TOMATO SOUP WITH SHRIMP - created by Chef Art Smith

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
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

View Nutrition Information