shrimp soup recipe
The Best shrimp soup recipe
Creamy Shrimp and White Bean Soup
A comforting soup featuring tender shrimp, creamy white beans, and aromatic herbs. Perfect for a quick weeknight meal.
🥘Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can white beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ cup heavy cream (or coconut milk for a lighter option)
- Fresh parsley, chopped
- Lemon wedges
- Crumbled feta cheese (optional)
👨🍳Directions
-
1
In a large pot, heat the broth over medium-high heat until it reaches a gentle simmer. Add the onion and garlic, cooking until softened (about 5 minutes). -
2
Stir in the diced tomatoes, white beans, thyme, and smoked paprika. Bring to a boil, then reduce heat to low. Let simmer for 10 minutes. -
3
Add the shrimp to the pot. Cook for 3–4 minutes until just cooked through (shrimp should turn pink and opaque). Remove with a slotted spoon and set aside. -
4
Lower heat to low, stir in the heavy cream, and let it warm through. Return the shrimp to the pot, gently folding it into the soup. -
5
Taste and adjust seasoning if needed. Serve hot with fresh parsley, lemon wedges, and a sprinkle of feta cheese.
🔧Equipment
- Large pot
- Medium skillet
- Whisk
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in a splash of cream at the end.
- Use firm white beans like cannellini or great northern for best texture.
- If shrimp are frozen, thaw them in the pot before cooking.
Watch Video Of How Creamy Shrimp and White Bean Soup Works
❓ Frequently Asked Questions About Creamy Shrimp and White Bean Soup
1. What is the best way to prepare shrimp before adding them to the soup?
Peel and devein the shrimp by gently snapping the tail end and removing the dark vein along the shell. Pat them dry with paper towels to help them brown in the broth.
2. Can I substitute any of the vegetables in the recipe?
Yes, you can swap the carrots for celery or add extra bell peppers if you prefer. Just adjust the cooking time slightly to ensure the veggies soften evenly.
3. How do I know when the shrimp are cooked through?
Shrimp are done when they turn pink and opaque throughout. They should also easily flake with a fork. Remove them from the heat just before they overcook—they’ll keep cooking slightly in the broth.
4. What if I don’t have a pressure cooker?
For a stovetop version, simmer the broth and shrimp on low heat for about 8–10 minutes, stirring occasionally, until the shrimp are cooked. The broth will naturally reduce slightly over time.
5. Can I make this soup ahead of time?
Yes, the soup tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water if needed to loosen the consistency.
