Directions:
- Heat the oil in a large saucepan over medium heat. Cook the carrots, onion, celery, bell peppers, oregano, thyme, basil, bay leaves and parsley until softened, 15 minutes.
- Add the wine and reduce by half, about 3 to 4 minutes. Add the tomatoes, cayenne and black pepper. Add the water. Simmer until the vegetables are very tender, 45 minutes. Puree the soup in batches and return to the saucepan.
- Blend the butter and flour together with your fingertips. Whisk the mixture into the pureed soup and bring to a boil. Add the shrimp, cream and hot pepper sauce and bring to a simmer (do not boil). Cook 1 to 2 minutes more until shrimp just turn opaque.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 945.2 Kcal (3957 kJ) | ||
| Calories from fat | 594.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.09g | 102% | |
|---|---|---|---|
| Cholesterol | 114.32mg | 38% | |
| Sodium | 1849.5mg | 77% | |
| Potassium | 1177.12mg | 25% | |
| Total Carbs | 67.17g | 22% | |
| Sugars | 14.98g | 60% | |
| Dietary Fiber | 9.97g | 40% | |
| Protein | 16.08g | 32% | |
| Vitamin C | 87.9mg | 146% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 29.1mg | 162% | |
| Calcium | 256.1mg | 26% | |
| Amount Per 100 g | |||
| Calories | 83.84 Kcal (351 kJ) | ||
| Calories from fat | 52.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.86g | 102% | |
|---|---|---|---|
| Cholesterol | 10.14mg | 38% | |
| Sodium | 164.06mg | 77% | |
| Potassium | 104.42mg | 25% | |
| Total Carbs | 5.96g | 22% | |
| Sugars | 1.33g | 60% | |
| Dietary Fiber | 0.88g | 40% | |
| Protein | 1.43g | 32% | |
| Vitamin C | 7.8mg | 146% | |
| Vitamin A | 0.2mg | 64% | |
| Iron | 2.6mg | 162% | |
| Calcium | 22.7mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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