Cioppino With Crab, Shrimp, And Mussels Served With Fresh Baked French Bread... Made With Leftover Tomato Basil Soup Recipe
So, as usual, I made far too much Tomato Basil Soup and we had some shrimp, crab and mussels in the freezer that needed to be used pretty quickly, so I decided to make Cioppino. This truly has to be one of my greatest seafood soup efforts to date. How do I know this? I know this because our son was in town at the time and he doesn't do seafood... and he ate 2 bowls of it. I'd say that's a pretty good indication. Of course, he also polished off a half a loaf of French bread right along with the Cioppino.
I started with the basic Tomato Basil Soup and added about a half a carton of chicken broth (unsalted). I brought it to a boil then turned it down to a simmer to let it reduce a bit. I also added a couple of teaspoons of a product called Superior Touch Better Than Bouillon Chicken Base. This stuff is amazing and also comes in beef and veal and vegetable. I haven't been able to do without it since I found it. It's magical stuff as far as flavor goes. They have a web site at www.superiortouch dot com.
I added some additional chopped fresh parsley, basil, a bay leaf and oregano as well as some extra garlic, because we love garlic. The aroma was simply hypnotic as we waited in anticipation of our lovely warm bowls of Cioppino. We were not disappointed in any way.
- TOMATO BASIL SOUP:
- 3 tablespoons olive oil
- 2 to 3 medium onions, chopped
- 2 (14-1/2) ounce cans of ground peeled tomatoes
- 5 to 6 cups of chicken or vegetable stock
- 2 chicken bouillon cubes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 3-4 leaves of Mexican oregano, finely chopped
- 5-6 cloves fresh garlic, crushed
- FOR CIOPPINO:
- Add desired amounts of shrimp, crabmeat, mussels, or whatever other seafood you might have on hand.
- 1. Heat the olive oil in a large soup pot over medium high heat.
- 2. Add the onion and cook for about 7 minutes. Add the garlic and cook 3 more minutes.
- 3. Add the crushed tomatoes and the stock.
- 4. Bring to a boil and then reduce to simmer.
- 5. Cook until soup has slightly thickened, approximately 20 to 30 minutes.
- 6. Season with salt and pepper, if needed.
- 7. Add the parsley, basil and oregano.
- 8. Simmer for 10 minutes more.
- 9. Go ahead and place the pot in the sink and using a stick blender, blend the mixture to smooth or desired consistency.
- 10. Whisk together a tablespoon of sour cream with a tablespoon of milk and place dollop in center of soup.
- 11. Serve immediately with fresh hot homemade bread.