Soups du jour

LA BOMBA TOMATO WITH SHRIMP SOUP

So little time, yet you’re craving something a bit special for dinner? This might be your go-to soup. Plus, it’s flexible. Substitute mussels for shrimp, but add a generous splash of white wine and garlic to pan, then cover and set over low heat until the mussels open.

15 large uncooked, shell-removed shrimp, fresh or frozen, 26 to 30 count

1 carton (750 mL) tomato soup

3 tbsp (45 mL) La Bomba, plus extra for garnish 1 tbsp (15 mL) olive oil

Pinch of salt 1 clove garlic, minced

1/2 lemon

1/4 cup (60 mL) cream, 10%, 18% or 35% 2 tbsp (30 mL) chopped fresh basil

1 If your shrimp are frozen, thaw and remove shell. Once frozen shrimp are thawed, squeeze dry in paper towels or pat fresh shrimp really well. In a large pot over medium heat, heat tomato soup with 3 tbsp (45 mL) La Bomba until hot.

2 In a large frying pan, heat oil over mediumhigh heat. Add shrimp and salt; stir until barely pink. Add garlic and stir just until shrimp are pink, about 3 minutes in total. Squeeze lemon juice overtop and stir.

3 Stir cream and basil into hot soup, but don’t boil or soup may curdle. Ladle soup into 3 bowls. Top each with 5 shrimp and an extra little dollop of La Bomba if feeling spicy!

Makes 4 1/2 cups (1.125 L) for 3 servings