|Medium shrimp||1 Pound, peeled and deveined|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Canned chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Canned stewed tomatoes||14 1⁄2 Ounce (Original Recipe Stewed Tomatoes)|
|Dried thyme||1⁄4 Teaspoon|
|Half and half||1 Cup (16 tbs)|
1. Cut shrimp into small pieces; set aside. In large saucepan, cook onion, celery and carrot in butter until onion is tender.
2. Add shrimp; cook 1 minute. Add broth, tomatoes and thyme; simmer 10 minutes. Ladle 1/3 of soup into blender container or food processor.
3. Cover and process until smooth. Repeat for remaining soup. Add half & half to saucepan. Return soup to pan. Heat through. Do not boil.