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shrimp and baby bella cream of tomato soup

★★★★★ 1
a recipe by
Karen Siters
Frederica, DE

I started a new tradition when I made this for Thanksgiving to be enjoyed while waiting for the feast!

★★★★★ 1
serves cups-10 to 12 people, bowls-5
prep time 1 Hr
cook time 4 Hr

Ingredients For shrimp and baby bella cream of tomato soup

  • *4 cans soup- 2 tomato bisque, 2 cream of shrimp
  • *2 cans of diced tomatoes with sweet onion
  • *4-6 oz. medium cream (i can never find medium cream so i mix half heavy, half
  • *1/4 cup chopped parsley (can use fresh or dried)
  • *1/4 cup chopped chives (can use fresh or dried)
  • *1/4 cup grated parmesan cheese
  • *worcestershire sauce to taste
  • *onion salt and lemon pepper to taste
  • *1 tsp red pepper flakes
  • *1 pkg of lipton golden onion soup mix
  • *¼ cup of butter
  • *1 8 oz. pkg of baby bella mushrooms-chopped or sliced
  • *1 lb large or extra large shrimp
  • *1 cup grated asiago mix cheese
  • *garlic seasoned croutons(optional)

How To Make shrimp and baby bella cream of tomato soup

  • 1
    Peel and clean the shrimp and sauté in butter, cut into large pieces and set aside Melt butter in small fry pan, lightly sauté the mushrooms in the butter with the onion soup mix Mix all of the ingredients, EXCEPT THE SHRIMP in a medium sized crockpot and add the sautéed mushrooms Cook on low in crockpot for 3 hours, add the shrimp and continue to cook for 1/2 hour. When ready to serve, top with croutons and sprinkle Asiago cheese on top.

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