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Great soup for a winter's day--warm and creamy with a salsa kick. Low fat, filling and delicious.

  • 1 medium (18 oz. or so) can crushed or diced tomatoes with juice, preferably unsalted
  • 1 medium can tomato sauce
  • 4 Cups water
  • 1 lb. medium cooked shrimp, shelled and deveined and cut into bite-sized chunks
  • 1 red bell pepper, chopped
  • 1 banana pepper or 2 jalapeño peppers, chopped
  • 1 small onion, chopped
  • ¼ Cup fresh cilantro leaves, stems removed
  • ½ tsp. GROUND CUMIN
  • 1 Cup sour cream
  • 1 TB. sugar
  • 2 Cups cooked rice (optional)

Pour the canned tomatoes, along with their juice, tomato sauce and water into a soup pot, bring to a boil over medium high heat, then reduce to a simmer. Add SEAFOOD BASE. Remove the cores and seeds from the peppers and chop them and the onion. Place in a blender or food processor with the cilantro, OREGANO, and CUMIN. Pulse until finely puréed - it may take a few minutes. Add to the soup, stir to blend, then taste. Add the cooked shrimp to the soup, warm 5-10 minutes on low. Whisk in sour cream and sugar. To serve, place a spoonful of cooked rice (if using) in each bowl and top with hot soup. If the rice was refrigerated, let it come to room temperature while the soup is cooking.

Prep. time: 10 minutes
Cooking time: 20 minutes
Serves: 6-8

Seafood Soup Base and Seasoning 8 oz. jar
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar
Cumin Ground .9 oz. 1/4 cup jar

© 2006 Penzeys Spices. All rights reserved.