Seafood Tomato Soup
I am not a big fan of tomato soup because I always had a feeling that it taste a little blank and needs something more to enhance the flavor. I love seafood and decided what if I combine these two ingredients together it can add a different zest to this dish. This was a right decision and created a totally new recipe. It is simple and easy to make and goes well with fresh baked baguette.
For 2 servings you will need:
• 1 cup of seafood mix (shrimp, scallops, or mussels )I used it less because I made it for one serving
• 1 tablespoon olive oil
• 1 can condensed tomato soup
• 1 cup half and half
• 2 ounces brandy
• 3/4 cup of water
• handful chives chopped for garnishing
• salt and pepper to taste
Preheat olive oil in the skillet and add seafood.
Cook it for about 2 minutes on each side. Place seafood on paper towel while making a soup.
In sauce pan cook brandy for few minutes until it comes to boil
then add water, half and half and tomato soup, bring it to boil and simmer for 5-7 minutes until it gets a bit thicker in consistency.
Serve your tomato soup topped with seafood and fresh chopped chive. Enjoy!