Ingredients Jump to Instructions ↓

  1. 8 oz cooked deveined shelled shrimp, tail shells removed

  2. 1 can (19 oz) Progresso® Vegetable Classics hearty tomato soup

  3. 2 teaspoons Worcestershire sauce

  4. 3/4 teaspoon seafood seasoning

  5. 1/3 cup whipping cream

  6. Purchased or homemade croutons, if desired*

  7. 1/4 to 1/3 cup chopped fresh basil, if desired

Instructions Jump to Ingredients ↑

  1. In blender, process half of the shrimp with on/off pulses until chopped. Add half of the soup; process until smooth. Pour into 2-quart saucepan. Repeat with remaining half of shrimp and soup.

  2. Stir Worcestershire sauce and seafood seasoning into soup. Heat over medium heat to boiling. Reduce heat; simmer 2 to 3 minutes, stirring frequently, until thoroughly heated. Stir in cream. Heat about 1 minute or just until thoroughly heated.

  3. Ladle soup into individual soup bowls. Top each with croutons and basil.

  4. *To make homemade croutons, heat oven to 325°F. Trim crusts from 3 slices of white bread; cut bread into 3/4-inch cubes. Place on ungreased cookie sheet. Bake at 325°F. for 3 to 4 minutes or until crisp.

  5. High Altitude (3500-6500 ft)

  6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  7. Calories 170 (Calories from Fat 70),


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