52. Creole Tomato Soup

The first soup that I made was Creole Tomato Soup from the Better Homes and Gardens Soups and Stews cook book (ISBN 0-696-00445-3, which can be found at www.Amazon.com ). This recipe was “souper” easy! I get home from work late in the evening, so I’m always looking for something quick to make for dinner. I served this with some multi grain toast topped with melted cheese. There are just a few ingredients and the soup has a short cooking time.


Creole Tomato Soup

¼ cup sliced green onion
1 clove garlic, minced
1 tablespoon butter or margarine
2 12 oz cans (3 cups) vegetable juice cocktail
1 cup water
¼ cup long grain rice
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon dried thyme, crushed
1 bay leaf
1 4½ oz can shrimp, drained and deveined

In a saucepan cook onion and garlic in butter or margarine until tender but not brown. Add vegetable juice cocktail, water, uncooked rice, sugar, salt, thyme, and bay leaf. Bring to boiling. Reduce heat; cover and simmer about 25 minutes or till rice is tender. Stir in shrimp. Heat through. Remove bay leaf before serving. Makes 4 servings.

Changes and shortcuts:

I chopped the green onion, minced the garlic, and measured the spices in the morning before going to work. Instead of using a can of shrimp, I used about a ¼ pound of small shrimp cut in half.


Result:
This recipe was quick and easy. It was good with the shrimp, but would be just as good without. Nice quick meal.

Keeper? YES