Prep 10 mins
Cook 30 mins
This spicy soup gets its kick from hot pepper sauce and cayenne pepper. Simple to make and goes great with a lot of different meals, or just as great with a simple salad.
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 2 tablespoons butter
- 4 cups chicken broth
- 3 cups tomato juice
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seafood seasoning (can use Old Bay)
- 1 teaspoon dried oregano
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon hot pepper sauce
- 1⁄2 teaspoon cayenne pepper
- 1 bay leaf
- 1⁄2 cup small shell pasta, uncooked
- 1 lb medium shrimp, uncooked, peeled & deveined
- 1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
- In a large saucepan, saute the onion and celery in butter until tender.
- Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings.
- Bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Discard bay leaf.
- Add pasta to the soup; cook, uncovered, until tender.
- Add shrimp and crabmeat; simmer 5 minutes longer or until the shrimp turns pink.
I have made this recipe several times and again just last night. We really enjoy it and find the spice just right with the 1/4 tsp of cayenne. My husband just can't quit eating this dish! I like to serve it with crusty Italian bread. Thanks for posting. YUM!
This is a Taste of Home recipe, although their recipe calls for only 1/4 tsp. cayenne pepper. My husband and I really enjoy this soup. I make the bisque the night before and add the pasta and seafood before we eat it the following day. It is quite spicy, but we feel it's just right--it would have too much heat for me if it had 1/2 tsp of cayenne as stated in the recipe.