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.

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Photo by Gentl & Hyers
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 332 calories
    • Fat 17 g
    • Sat Fat 5 g
    • Cholesterol 200 mg
    • Sodium 718 mg
    • Protein 27 g
    • Carbohydrate 19 g
    • Sugar 9 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 126 mg
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

  1. Check 3 tablespoons extra-virgin olive oil, divided
  2. Check 2 pounds plum tomatoes, halved, seeds removed
  3. Check ½ cup chopped 
yellow onion
  4. Check ¼ cup dry sherry
  5. Check 2 tablespoons tomato paste
  6. Check 1 teaspoon kosher salt
  7. Check 3 cups chicken stock
  8. Check ¼ cup heavy cream
  9. Check 1 pound peeled and deveined medium-size raw shrimp, chopped
  10. Check 4 thick white sandwich bread slices, halved diagonally
  11. Check ¼ teaspoon black pepper
  12. Check fresh dill, for serving

Directions

  1. 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.
  2. 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.