If you’re yearning for a soulful soup, but don’t feel like slaving over the stove, turn to this simple recipe for a mostly homemade seafood “bisque.” First, you’ll sauté chopped shrimp in a saucepan and set aside. Next, in that same pan, you’ll heat a splash of brandy (which gives the soup an earthy complexity), a can of tomato soup, and cream for just five minutes. Ladle the soup into bowls before topping with shrimp and chives. The transformation is pretty incredible. This recipe takes a basic can of soup and morphs it into a satisfying, well-rounded meal. One that comes together in under 20 minutes, too.
1 tablespoon butter
1 pound peeled and deveined medium or large shrimp, chopped
kosher salt and black pepper
2 tablespoons brandy
2 14.5-ounce can tomato soup
1 cup heavy cream
1 tablespoon chopped fresh chives
Calories from fat 241
Sat fat 16g
How to Make It
Melt the butter in a medium saucepan over medium heat.
Season shrimp with ½ teaspoon salt and ¼ teaspoon pepper and cook, tossing occasionally, until opaque throughout, 3 to 4 minutes; transfer to plate.
Add the brandy to the pan, then the tomato soup and the heavy cream, and simmer until heated through and slightly thickened, 4 to 5 minutes.
Ladle the soup into bowls and top with the shrimp and the chives.
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