David Prince
Hands-On Time
15 Mins
Total Time
20 Mins
Serves 4

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.

How to Make It

Step 1

Melt the butter in a medium saucepan over medium heat.

Step 2

Season shrimp with ½ teaspoon salt and ¼ teaspoon pepper and cook, tossing occasionally, until opaque throughout, 3 to 4 minutes; transfer to plate.

Step 3

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.

Step 4

Ladle the soup into bowls and top with the shrimp and the chives.

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