Shrimp Soup
Dive into a bowl of hearty and flavorful Shrimp Soup, a comforting dish that perfectly balances the briny sweetness of tender shrimp with the earthy richness of diced vegetables and creamy broth. This one-pot recipe combines fresh ingredients like onion, garlic, carrot, celery, and potato with aromatic spices such as paprika and cumin, creating a layered and satisfying depth of flavor. A splash of heavy cream adds velvety richness, while fresh parsley and a squeeze of lemon juice brighten every spoonful. Ready in just 45 minutes, this shrimp soup is perfect for busy weeknights yet elegant enough to impress guests. Served piping hot, this dish is not only a cozy comfort food but also a protein-packed option perfect for lunch or dinner. Perfect for seafood lovers and packed with wholesome ingredients, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 1 medium carrot (peeled and diced)
- 2 stalks celery (diced)
- 1 medium potato (peeled and diced)
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 0.5 teaspoons ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh parsley (chopped)
- 1 whole lemon (cut into wedges)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, carrot, and celery. Sauté for 5 minutes or until the vegetables begin to soften.
Stir in the potato, tomato paste, paprika, cumin, salt, and black pepper, cooking for another 2 minutes until well mixed.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes or until the potatoes are tender.
Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked.
Turn off the heat and stir in the heavy cream. Adjust seasoning with more salt or pepper if needed.
Serve the shrimp soup hot, garnished with fresh parsley and a squeeze of lemon juice from the lemon wedges.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 30.6 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3365 mg | 72% | |
*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.
