Ingredients
1 small onion, chopped1 garlic clove, minced5 tablespoons olive oil, divided1/2 cup all-purpose flour3 cups chicken broth1 teaspoon chicken bouillon granules2 cans (15 ounces each) tomato sauce2 cups tomato juice1 cup white wine or additional broth1/2 cup chopped fresh basil1/2 teaspoon saltDash white pepper1 cup heavy whipping cream1 cup uncooked medium shrimp, peeled and deveined1 cup frozen uncooked lobster chunks, thawedAdditional chopped basil
Preparation
In a Dutch oven, saute onion and garlic in 3 tablespoons oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Stir in broth and bouillon. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Stir in the tomato sauce, juice, wine, basil, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add cream; heat through (do not boil).
Meanwhile, in a small skillet, cook shrimp and lobster in remaining oil until shrimp turn pink, about 5 minutes. Add to soup. Garnish servings with additional basil.
