Tomato and Shrimp Bisque with Toast
Think of this as a grown-up version of a classic tomato soup—creamy, comforting, and easy to pull together on a busy weeknight. A combination of both fresh tomatoes and canned gives the soup a deep tomato flavor without a long cooking time, and the shrimp turn a simple dish into something special. If you have frozen shrimp on hand, defrost in a bowl of cold water for about 10 minutes before adding them to the pot. You can also make this recipe ahead of time; toast the bread and garnish the reheated soup with fresh dill just before serving.
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 pounds plum tomatoes, halved, seeds removed
½ cup chopped yellow onion
¼ cup dry sherry
2 tablespoons tomato paste
1 teaspoon kosher salt
3 cups chicken stock
¼ cup heavy cream
1 pound peeled and deveined medium-size raw shrimp, chopped
4 thick white sandwich bread slices, halved diagonally
¼ teaspoon black pepper
fresh dill, for serving
Nutrition
Calories 332
Fat 17g
Sat Fat 5g
Cholesterol 200mg
Sodium 718mg
Protein 27g
Carbohydrate 19g
Sugar 9g
Fiber 4g
Iron 2mg
Calcium 126mg
Directions
Heat 2 tablespoons of the oil in a pot over medium-high. Add tomatoes and onion; cook, stirring, until softened, 7 minutes. Add sherry and tomato paste and cook until liquid is reduced by half, 2 minutes. Add salt and stock; bring to a boil. Reduce heat; simmer until slightly thickened, 10 minutes. Remove from heat and stir in cream. Puree in a blender until smooth. Return to the pot; stir in shrimp and cook on low until cooked through, 3 minutes.
Meanwhile, brush bread with remaining oil and season with pepper. Broil in a single layer on a baking sheet until toasted, 1 minute. Serve soup with toast, garnished with dill.
Yields: 4
