- 8 ounces cooked deveined shelled shrimp, tail shells removed
- 1 (19 ounce) can Progresso® Vegetable Classics hearty tomato soup
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon seafood seasoning
- 1/3 cup whipping cream
- Purchased or homemade croutons (optional)
- 1/4 cup chopped fresh basil (optional)
- In blender, process half of the shrimp with on/off pulses until chopped. Add half of the soup; process until smooth. Pour into 2-quart saucepan. Repeat with remaining half of shrimp and soup.
- Stir Worcestershire sauce and seafood seasoning into soup. Heat over medium heat to boiling. Reduce heat; simmer 2 to 3 minutes, stirring frequently, until thoroughly heated. Stir in cream. Heat about 1 minute or just until thoroughly heated.
- Ladle soup into individual soup bowls. Top each with croutons and basil.