delicious little bites
Combine the shrimp and seasonings in a small bowl, then toss with the olive oil. Set aside.
Cook the diced bacon until crisp. Remove with a slotted spoon to a paper towel-lined plate. Set aside.
Drain all but 2 tablespoons of the bacon grease from the pan. Cook the vegetables in the bacon grease until softened.
Mix in the roasted red peppers and cornstarch, then add the shrimp. Cook until the shrimp turn pink.
Add the cream cheese and mushroom broth. Cook until the shrimp are cooked through and the cream cheese is fully melted and blended into the soup.
Roasted Tomato Soup
Creamy Steak and Potato Soup