WELCOME to my FAVORITE SOUP of all time. (With the runner-ups being broccoli cheddar and lobster bisque). Learn it, live it, love it.
3 Tbsp olive oil
1.5 pounds medium-sized shrimp, shelled and deveined
4 tablespoons butter (1/2 stick)
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2.5 cups water
1 cup dry white wine
1/4 cup long grain rice
1 tsp salt
1/4 tsp ground red pepper
3 chicken-flavor bouillon cubes or envelopes
1 bay leaf
1 14.5-16 oz can tomatoes
2 cups heavy or whipping cream (I use half and half to be healthier)
After cooking the shrimp and setting them aside, cook the chopped veggies in the butter.
Once the veggies are tender, add the next 6 ingredients — water, wine, rice, pepper, bouillon cubes, bay leaf, and let simmer for 15 minutes.
In the meantime, chop up some shrimp chunks for the soup!
Add the whole shrimps and can of tomatoes to the soup.
Blend the soup, then add the chopped shrimp pieces and the cream! Voila!!
We added crushed red pepper to taste, and for visual appearance. YUM!
Oh my gosh just LOOK AT THE BEAUTY. It’s amazing. Better than anything ever tasted before. It’s been my go-to since I was an infant in the womb. Seriously you’ll love this. Live by the soup, die by the soup. Hope you love it!! 🙂 Thanks for checking it out.