Creamy Tomato Soup with Shrimp
 
Makes 8 to 10 servings
Ingredients
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped (about 2 cups)
  • 2 medium carrots, peeled and chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (28-ounce) can whole tomatoes
  • 1 cup chicken stock
  • 1 tablespoon dried basil
  • 1 teaspoon kosher salt
  • ½ teaspoon celery seed
  • ½ teaspoon ground black pepper, plus more to taste
  • 1 pound peeled and deveined extra-jumbo fresh shrimp
  • ¾ cup heavy whipping cream, divided
  • Brioche Croutons, to serve (recipe follows)
  • Garnish: fresh basil leaves
Brioche Croutons
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 4 cups ½-inch-cubed brioche bread (about 1 loaf)
Instructions
  1. In a large Dutch oven, melt butter over medium-high heat. Add onion and carrot, and cook until vegetables are tender, about 10 minutes. Add garlic, and cook for 1 minute. Add tomatoes, stock, dried basil, salt, celery seed, and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low, partially cover, and cook for 35 minutes.
  2. Remove from heat, and using an immersion blender, blend until smooth. Place a fine-mesh sieve over a large bowl; strain blended soup, discarding solids. (Alternatively, transfer soup to the container of a blender; remove center piece of lid to let steam escape, and place a clean towel over opening in lid to avoid splatters. Process until smooth.)
  3. Return soup to pot, and reduce heat to medium-low. Stir in shrimp. Cook, stirring occasionally, until shrimp are pink and firm, 3 to 4 minutes. Stir in ½ cup cream, and remove from heat. Drizzle servings with remaining ¼ cup cream, and season to taste with pepper. Serve with Brioche Croutons. Garnish with fresh basil, if desired.
Brioche Croutons
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In a large bowl, combine oil, salt, garlic powder, and pepper. Add bread cubes, tossing to coat. Arrange in a single layer on prepared pan.
  3. Bake until golden brown, 12 to 15 minutes, stirring halfway through baking.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/creamy-tomato-soup-shrimp/