Tomato and Shrimp Bisque with Toast

4.1
(16)

Think of this as a grown-up version of a classic tomato soup—creamy, comforting, and easy to pull together on a busy weeknight.

Tomato and Shrimp Bisque With Toast Points
Photo: Gentl & Hyers
Hands On Time:
30 mins
Total Time:
30 mins
Yield:
4

The addition of shrimp turns this tomato bisque into something special. 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

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.

Nutrition Facts (per serving)

332 Calories
17g Fat
19g Carbs
27g Protein
Nutrition Facts
Calories 332
% Daily Value *
Total Fat 17g 22%
Saturated Fat 5g 25%
Cholesterol 200mg 67%
Sodium 718mg 31%
Total Carbohydrate 19g 7%
Total Sugars 9g
Protein 27g
Calcium 126mg 10%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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