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.
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Total Time
20 min
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Servings
4
Ingredients
- 1 pack of frozen Red Lobster Cheddar Bay Biscuit Shrimp (approximately 12 pieces)
- 4 tbsp butter
- 2 cups ½ inch diced onion
- 1 1⁄2 cup ¼ inch sliced carrot
- 3⁄4 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 (24−27 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
Directions
- 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.
