Shrimp and Cream Cheese Soup
Dive into a bowl of velvety comfort with this decadent Shrimp and Cream Cheese Soup that’s sure to impress seafood lovers and soup enthusiasts alike. Featuring tender, perfectly cooked shrimp nestled in a creamy, savory broth, this recipe combines the richness of cream cheese and heavy cream with aromatic sautéed onions, garlic, and a hint of paprika for subtle warmth. A splash of lemon juice brightens the flavors, while a sprinkle of fresh parsley adds a touch of freshness. Perfect for cozy nights, this soup is quick and easy to prepare, coming together in under 45 minutes. Serve it with crusty bread for soaking up every luscious drop, and let this indulgent dish become a new dinner favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 3 Garlic cloves, minced
- 1 pound Shrimp, peeled, deveined, and tails removed
- 4 cups Chicken or seafood stock
- 8 ounces Cream cheese, softened and cubed
- 1 cup Heavy cream
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- Crusty bread, for serving (optional)
Instructions
In a large pot over medium heat, melt the butter with the olive oil.
Add the diced onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic, cooking for an additional 1 minute until fragrant.
Add the shrimp to the pot and cook for 2-3 minutes per side, just until pink and opaque. Remove the shrimp and set aside, leaving the onions and garlic in the pot.
Pour in the chicken or seafood stock and bring to a gentle simmer.
Reduce the heat to low and stir in the cream cheese cubes, whisking constantly until the cheese has melted completely and the soup is smooth.
Add the heavy cream, paprika, salt, and black pepper. Stir well to combine.
Return the shrimp to the pot and allow the soup to gently simmer for 5 minutes.
Stir in the chopped parsley and lemon juice, adjusting seasoning to taste.
Ladle the soup into bowls and serve warm, accompanied by crusty bread if desired.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1426 mg | 476% | |
| Sodium | 7936 mg | 345% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 17.2 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 547 mg | 42% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2065 mg | 44% | |
*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.
