SPICY SHRIMP TOMATO SOUP

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Spicy Shrimp Tomato Soup image

I found this recipe in the most recent issue of Taste of Home - kind of .... of course, I couldn't leave it alone, and wanted to keep the results in My Cookbook, since I enjoyed it and wanted to share. It was originally called a "bisque", but since there is no cream (or even any milk) in the recipe, I left that out of the title. This is tasty, quick & easy - enjoy!

Provided by KeyWee

Categories     Healthy

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
4 cups chicken broth
3 cups tomato juice
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can baby corn, cut into 1/2 inch slices
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups small shell pasta, cooked & drained
1 lb medium shrimp, cooked,peeled & deveined

Steps:

  • In a soup pot, saute onion and celery in butter until tender.
  • Add broth, tomato juice, tomatoes, corn, Worcestershire sauce, seasonings, and bay leaf, and bring to a boil.
  • Reduce heat, cover and simmer for 25 minutes.
  • Discard bay leaf, stir in pasta and shrimp, heat through, and serve.
  • This is not HOT& spicy- add more hot sauce and/or cayenne if you like more heat!

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