12 oz. refrigerated fresh pizza dough or pick one up from a Pizza Place 2…
Creamy Shrimp/Tomato Soup
CREAMY SHRIMP/TOMATO SOUP
4 T. butter
2 c. chopped sweet onion
1 c. peeled and chopped carrots
3 T. minced garlic
1 (28-oz.) can whole tomatoes
1 c. chicken stock
1 T. dried basil
1 t. kosher salt
1 t. celery seed
1 t. black pepper or to taste
1 lb. peeled extra-jumbo fresh shrimp
¾ c. heavy whipping cream, divided
Fresh basil leaves, garnish
BRIOCHE CROUTONS:
2 T. olive oil
1 t. kosher salt
1 t. garlic powder
1 t. black pepper
1 loaf brioche bread, cut into ½” cubes
1. In large Dutch oven, melt butter. Add onion and carrot and cook 10 minutes or until tender.
2. Add garlic and cook 1 minute.
3. Add tomatoes, stock, dried basil, salt, celery seed and pepper.
4. Bring to boil, reduce heat, partially cover and cook 30-40 minutes.
5. Remove from heat. With Immersion blender, blend until smooth.
6. Use a fine mesh sieve over large bowl and strain blended soup, discard solids.
7. Return soup to pot and reduce heat to medium.
8. Stir in shrimp and cook, stir occasionally until shrimp are pink and firm, about 3 minutes.
9. Stir in ½ c. cream and remove from heat.
10. Taste for seasoning. Spoon into each serving bowl, drizzle with remaining cream and BRIOCHE CROUTONS and garnish with fresh basil leaves.
11. BRIOCHE CROUTONS: Preheat oven 350. Line baking sheet with parchment paper. In large bowl, combine oil, salt, garlic powder and pepper. Add bread cubes, tossing to coat. Arrange in single layer on pan. Bake until golden brown, 12-15 minutes, stir halfway through baking.
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