Recipe by USA WEEKEND Jean Carper
"Shrimp is a high-protein, low-fat food. And this soup is super easy."
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extra-virgin olive oil
red bell pepper, chopped
chopped yellow onion
cooked or raw shrimp, tails removed, cut in pieces
no-salt-added tomato sauce
hot chile sauce, or to taste
salt and freshly ground black pepper to taste
grated fresh Parmesan cheese
I love this recipe and make it a few times each month. These are my suggested modifications:
Add an extra half red pepper and about one to two cups of fresh chopped vine-ripe cherry tomatoes. To make it healthier - omit the butter and decrease the oil to a teaspoon or so. You really don't need it. I've tried it with full oil and butter and without - I can't taste the difference. Add the grated cheese to the soup and cook for a few more minutes before serving instead of sprinkling it on the top. I use closer to half a cup of cheese and find the flavor is better. Also, I like to leave some of the cooked shrimp and veggies aside and only blend about 2/3 of them. It makes the soup a little chunky and VERY yummy! Use a sweet onion rather than yellow. In my opinion, the yellow is too strong and the soup can come out tasting like onion and not much else. I usually make a double batch of this and freeze it for lunches. It's a wonderful recipe. I'm so glad I found it.
The taste of this soup was just "ok", but I couldn't get past the texture, which as another reviewer pointed out, was awful. The only reason I gave 2 stars instead of 1 is because at least it was low fat (and only 3 weight watchers points).
I made this soup for my birthday dinner & it was fantastic! I used green peppers because that's what I had & I pureed it w/ my immersion blender instead of in my countertop blender. I also added another 1/2 tsp of chile sauce. This soup was rich, creamy & flavorful but it's not enough for 6 people, served as an entree. I got four, fairly skimpy bowls out of it. My son, who is a very big eater, was raiding my fridge after dinner. I served this w/ Pinot Grigio, a salad w/ a Honey Pear Vinaigrette, flaky croissants & Eggnog Pots de Creme for dessert. Thanks Jean!
Just barely acceptable--but only because it's a low fat recipe.
It's sweet, and really wasn't the taste I was expecting from a bisque. The consistency of the soup is almost like vomit, and the shrimp bits are not adequately suspended in the soup, so they kind of settle to the bottom.
The flavor is just okay. Extra parmesan cheese seems to help. I probably won't be making this recipe again.
Simple and delicious. I used red and yellow pepper with the green pepper. I also used a food processor instead of a blender after a friend told me that the blending such hot ingredients caused the soup to explode out of the blender. And one more thing...I have also left some of the shrimp in large chunks so that it was really more of a soup than a bisque. Either way was delicious! We used the soup as the main entree with some bread on the side
This was really good! I doubled the recipe, skipped the butter, used half the amount of olive oil, green peppers (didn't have any red), and fat free evaporated milk. I also skipped the cheese at the end. I served it with raisin bread rolls. Will def. make again!
Really good recipe! I left out the butter, added 3 tablespoons of flour for a rue after sauteing the red pepper and onion. Added one fresh tomato and used 1 cup of reg half & half/2 cups of skim milk. It still turned out thick enough. Used an immersion blender to get it really smooth. Excellent with crusty bread and a salad!
I made this recipe last night when I had a couple of friends over for dinner. Fantastic! They both want the recipe. It was super easy to make and was great with the French Bread Rolls to Die For from this site. I used a bit more of the chili oil - maybe it wasn't hot enough because I could only find Thai Sweet Chili Oil. I also couldn't find no fat half and half in my regular grocery store so I used some no fat evaporated milk along with the regular half and half (equal quantities of both). Instead of topping it with parmesan, I put a single whole shrimp and sprig of parsley on top. I'll be making this again. Thanks for a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 153
** Calories from Fat: 52
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