Tomato Soup In a Can Taken to a New Level

 

Tomato Soup in a can taken to a new level

Sometimes we need to take the shortcut and create a simple semi-homemade meal that is quick and delicious.

  • 1 15 oz tomato basil soup (I used Progresso Hearty )
  • 12 grape tomatoes (halved or whole)
  • 12 shrimps (large, deveined)
  • 1 avocado (sliced), or chopped 1/4 inch chunks
  • 1 tbsp fresh chives (chopped for garnish, optional)
  • 2 tbsp fresh parsley (chopped, divided)
  • 2 tbsp fresh basil (chopped, divided)
  • 2 tbsp olive oil (extra virgin, divided)
  • 1 tsp kosher salt (divided)
  • 1 tsp fresh black pepper (divided)
  • 1/4 tsp sugar (optional)
  • 1/4 tsp granulated garlic
  • 1/4 tsp paprika

Clean and devein your shrimps well, drain off any excess water using a colander.  

Season the shrimp with 1/2 tsp salt, 1/4 tsp of black pepper, 1/4 tsp paprika and 1/2 tsp of granulated garlic.   

In a medium pot on low heat add 1 tbsp of olive oil, 1 tbsp fresh basil,  1/4 tsp black pepper and stir for about 2 minutes then add the grape tomatoes,  can tomato soup, and the sugar, let simmer on low heat. 

In a pan add the rest of the olive oil over medium heat add the shrimp and cook on both sides for about 2  minutes each side.  Once cooked set aside in a separate dish they will continue to cook when added to the soup.  

Slice open the avocado and remove the pit and cut into 1/4 inch slices and then into 1/4 inch chunks add the lemon juice over the avocado be very careful when handling avocado use a rubber spatula to gently turn to coat with the lemon juice set aside.  The lemon will stop the avocado from turning brown.

Add the shrimp to the soup and the rest of the basil and simmer about 3 minutes on low heat.

The dish is ready to serve, once you place the soup in a bowl you can add the avocado and garnish with the fresh parsley, chives and serve immediately.  

You can can also garnish with some fresh Parmesan Cheese, Parmigiano-Reggiano Cheese and some good crusty bread and enjoy.

*Use as many organic products as you can

 

 

 

 

 

 

Author: Deborah Chapman

I live in New York I am Married to Clifford aka Jack and have one daughter name Kaneen aka Nene and a beautiful Yorkie name Buttercup aka Butter, Stinkbutt and Grandma. I was raised and born in Brooklyn New York. I have a love for cooking and it is my passion as I have discovered and I would like to share it with you. I like just relaxing at home with my Buttercup while thinking of what dish I can try an tackle or in my backyard gardening. I love watching cooking shows Giada, Barefoot Contessa, The Neely's , The Pioneer Women, Rachel Ray, Paula Deen and Bobby Flay are my favorites. I love to talk to people face to face or on social media, twitter i just started and it is cool because you must say what you have to say short, sweet and fast you only get a few wpm. ( words per minute). I love house music also yes I do especially when I am driving in my car... This is a new journey that I am on and I known sometimes It may seem like a roller coaster from time to time but I am willing to try and explore new things and new recipes as well. Cooking is truly my passion I have known for a very, very long time and because I am a chatter box I guess blogging about my food and talking in general should be easy, well maybe.... I look forward to sharing the foods that I love to make and also some new ones along the way...

5 thoughts on “Tomato Soup In a Can Taken to a New Level”

    1. Finally I found something for you now this makes me happy. Mrs. Canada I did not forget about those pies I am working on perfecting my crust and I promise I am gonna freeze them and ship to you ok on me.

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