Tomato, Zucchini, and Shrimp Bisque
Tomato, Zucchini, and Shrimp Bisque
This dish has such a heady aroma of basil andscallions that you’d never know it starts with canned soup. Fresh herbs make a significantimprovement in the color and flavor of this soup, so I don’t recommend usingdried basil as an alternative. Add bread sticks and a glass of wine for afeast.
Ingrediënten
- 1 tablespoon olive oil
- 2 small zucchini trimmed, and diced
- 2 cans 11 ounces each condensed tomato bisque
- 2 packages 8 ounces each individually frozen, cooked, peeled medium-size shrimp
- ÂĽ cup chopped fresh basil
- ÂĽ cup chopped scallions
- ÂĽ teaspoon pepper
Instructies
- Heat the olive oil in a 4- to 5-quart pot.
- Add the zucchini and sauté over high heat 3 to 4 minutes or until golden, stirring occasionally.
- Add both cans of tomato bisque and 2 soup cans of water.
- Bring the soup almost to the boil, but do not boil.
- Add both packages of shrimp.
- It isn’t necessary to thaw the shrimp first.
- Add the basil, scallions, and pepper and simmer 5 minutes or until the soup is hot.
