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.