2 cups canned Italian plum tomatoes with juice 
1/2 cup chopped celery 
1/4 cup chopped onion 
1/4 cup chopped carrot
1 ounce long-grain white rice
3 whole black peppercorns
2 whole cloves
1 bay leaf
1 packet low-sodium instant beef broth mix 
1 tablespoon chopped fresh flat-leaf parsley 
1/4 teaspoon dried thyme 
1 cup evaporated skimmed milk 
1/4 cup dry sherry 
8 ounces shelled cooked shrimp (reserve 4 shrimp with tails left on for garnish)

1. In large saucepan, combine all ingredients, except shrimp, with 1 cup water. Bring just to a boil; reduce heat to low and cook, stirring occasionally, 30 minutes. Cool slightly. Remove peppercorns, cloves, and bay leaf.
2. In food processor or blender, in batches, puree soup and shrimp until smooth. Return soup to pan; cook over medium-high heat, stirring occasionally, until heated through, about 5 minutes.