Cream of Broccoli Soup with Shrimp
Elevate your soups to gourmet status with this Cream of Broccoli Soup with Shrimp—an indulgent blend of velvety, nutrient-packed broccoli and succulent, perfectly seared shrimp. This recipe combines the comforting richness of heavy cream and Parmesan cheese with the subtle kick of garlic and paprika, creating a harmonious depth of flavor. Freshly blended broccoli soup provides a creamy base, while tender shrimp, cooked in a buttery olive oil sauce, offers a delightful contrast in texture and taste. Ready in just 45 minutes, this hearty dish is perfect for a weeknight dinner or an elegant starter for special occasions. Garnish with fresh parsley for a vibrant finishing touch, and enjoy this wholesome, restaurant-quality soup at home! Perfect for seafood lovers and soup enthusiasts, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams broccoli
- 3 tablespoons unsalted butter
- 1 medium-sized, chopped yellow onion
- 3 minced garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 0.5 cup, grated parmesan cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 teaspoon paprika
- 300 grams, peeled and deveined medium shrimp
- 1 tablespoon olive oil
- 1 tablespoon, chopped (optional for garnish) fresh parsley
Instructions
Prepare the broccoli by cutting it into small florets. Peel the stems and chop them into smaller pieces.
In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onion and garlic mixture and stir well, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or vegetable stock, whisking constantly to avoid lumps. Bring the mixture to a simmer.
Add the broccoli pieces to the pot. Cover and let cook for 10-12 minutes or until the broccoli is tender.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the mixture to a blender and blend in batches before returning it to the pot.
Stir in the heavy cream and grated parmesan cheese, mixing until fully incorporated. Add salt, black pepper, and paprika to taste. Keep the soup warm over low heat while preparing the shrimp.
In a medium skillet, heat the olive oil and the remaining 1 tablespoon of butter over medium-high heat. Add the peeled and deveined shrimp, seasoning with a pinch of salt and paprika. Cook for 2-3 minutes per side or until the shrimp turn pink and opaque.
Ladle the broccoli soup into bowls and top each serving with a few cooked shrimp. Garnish with chopped parsley if desired.
Serve immediately and enjoy your Cream of Broccoli Soup with Shrimp!
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 7574 mg | 329% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 14.1 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 904 mg | 70% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2833 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
