Shrimp and Artichoke Soup
Indulge in the comforting flavors of this creamy Shrimp and Artichoke Soup, a delightful blend of tender shrimp, earthy artichoke hearts, and aromatic vegetables in a rich, velvety broth. This quick yet elegant soup comes together in just 45 minutes, making it perfect for weeknight dinners or impressive dinner parties. The combination of garlic, thyme, and a hint of paprika creates a layered, savory flavor profile, while a splash of heavy cream adds luxurious texture. Garnished with fresh parsley and served with lemon wedges for a refreshing finish, this seafood soup pairs beautifully with crusty bread or a light salad. Ideal for seafood lovers, this recipe is a hearty, satisfying bowl of comfort that’s as easy to make as it is to enjoy.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 pound cooked, peeled shrimp (medium-sized, tails removed)
- 1 cup artichoke hearts, quartered (canned or jarred, drained)
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion, minced garlic, diced celery, and diced carrot. Sauté for 5–7 minutes, or until the vegetables are softened and fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Add the artichoke hearts, thyme, paprika, salt, and black pepper. Simmer the soup for 10–15 minutes, or until the vegetables are tender.
Reduce the heat to low and stir in the heavy cream. Let the soup warm through, but do not let it boil.
Add the cooked shrimp to the pot and gently heat for 2–3 minutes, or until the shrimp is warmed through.
Taste and adjust seasonings as needed.
Divide the soup into bowls and garnish with chopped fresh parsley, if desired. Serve with lemon wedges on the side for added brightness.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1219 mg | 406% | |
| Sodium | 6121 mg | 266% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 15.9 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 495 mg | 38% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3463 mg | 74% | |
*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.
