Cheddar Bay Biscuit® Shrimp & Bay Side Tomato Soup

It’s not soup season without the Cheddar Bay. Add this soup to your repertoire for a warm helping of deliciousness and comfort.

  • Total Time

    20 min

  • Servings



  • 1 pack of frozen Red Lobster Cheddar Bay Biscuit Shrimp (approximately 12 pieces)
  • 4 tbsp butter
  • 2 cups ½ inch diced onion
  • 1 12 cup ¼ inch sliced carrot
  • 34 cup ¼ inch diced celery
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 3 garlic cloves, sliced
  • 2 tsp of bay seasoning blend
  • 1 tsp salt
  • 1 small potato (1 ½ inch round)
  • 1 box or jar of strained tomatoes (2427 oz)
  • 1 tbsp honey
  • 3 cups water
  • 1 tsp fresh ground black pepper
  • Small bunch chives, finely chopped
  • 4 servings (16) baked Cheddar Bay Biscuit Croutons


  • Preheat oven to 425 degrees F.
  • Cook the Cheddar Bay Biscuit Shrimp according to directions.
  • To make the soup, sauté onions in butter in a medium stock pot for 5 minutes.
  • Add carrots, celery, bay leaf, and thyme sprigs to pot. Continue sautéing until onions are translucent with browning on edges, stirring occasionally.
  • Add garlic, bay seasoning blend, and salt. Stir.
  • Add potato, strained tomatoes, and honey. Stir. Cover pot. Cook for 10 minutes on medium-low heat.
  • Add water, stir, cover pot. Continue cooking for 20 minutes.
  • Remove thyme sprig and bay leaf.
  • Add ground black pepper.
  • Blend with immersion blender until silky smooth or use a standard blender with a lid.
  • Pour soup into four bowls, sprinkle all with chives and top each with 4 Cheddar Bay Biscuit Croutons.
  • Serve garnished soup aside Red Lobster Cheddar Bay Biscuit Shrimp to dip.
  • Tip - for ease in blending, add only half the contents of the pot to the standard blender at a time, and cover the top with a kitchen towel before turning on.