Curried Shrimp and Cheddar Soup
Dive into a bowl of luxurious warmth with this Curried Shrimp and Cheddar Soup, a comforting fusion of bold flavors and creamy textures. This recipe masterfully combines tender, succulent shrimp with the rich, velvety base of sharp cheddar cheese, all elevated by aromatic curry powder and a hint of cayenne heat. A roux-based soup finished with whole milk and chicken or vegetable stock ensures a lusciously smooth consistency, while the infusion of spices and sautéed onion adds layers of depth. Perfect for chilly evenings or when you’re craving something indulgent yet unique, this soup is ready in under an hour and serves four. Garnish with fresh parsley for a pop of color and freshness, and serve it alongside crusty bread for an unforgettable meal.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons curry powder
- 0.25 teaspoons ground cayenne pepper
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1.5 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 pound fresh shrimp, peeled and deveined
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large saucepan or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté for 4–5 minutes until soft and translucent.
Stir in the minced garlic, curry powder, and cayenne pepper. Cook for 1 minute until the spices are fragrant.
Sprinkle in the flour and stir continuously for 1–2 minutes to create a roux.
Slowly pour in the chicken or vegetable stock while whisking to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes until it slightly thickens.
Reduce the heat to low and stir in the whole milk and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is smooth.
Add the shrimp to the soup. Simmer for 4–6 minutes, or until the shrimp turn pink and are cooked through.
Season with salt and black pepper, tasting and adjusting as needed.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 2215 mg | 96% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 7.3 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 612 mg | 47% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 647 mg | 14% | |
*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.
