Introduction
This Creamy Shrimp and Vegetable Soup is a warm, comforting dish packed with tender shrimp, fresh vegetables, and a rich, creamy broth. It’s light yet satisfying, making it perfect for a cozy dinner or an elegant appetizer.
This easy-to-follow recipe will guide you through creating a flavorful, velvety soup in under 40 minutes.
-Why You’ll Love This Recipe
✔ Rich and Creamy: A smooth, velvety broth that’s not too heavy.
✔ Quick and Easy: Ready in under 40 minutes.
✔ Healthy and Nutritious: Packed with shrimp and fresh vegetables.
✔ Versatile: Easily adaptable to different vegetables or seasonings.
-Ingredients
1 lb (450g) shrimp, peeled and deveined
2 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
2 carrots, diced
1 zucchini, diced
1 red bell pepper, chopped
2 cups baby spinach
4 cups seafood broth (or chicken broth)
1 cup heavy cream (or half-and-half for a lighter version)
1 tsp smoked paprika
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional, for heat)
1 tbsp butter
Fresh parsley or chives, for garnish
-Step-by-Step Instructions
1. Sauté the Aromatics
1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for 2–3 minutes until softened.
3. Stir in the garlic, cooking for 30 seconds until fragrant.
-2. Add the Vegetables
1. Add the carrots, zucchini, and red bell pepper.
2. Cook for 5 minutes, stirring occasionally, until vegetables start to soften.
-3. Add Broth and Simmer
1. Pour in the seafood broth and bring to a gentle boil.
2. Stir in thyme, smoked paprika, salt, black pepper, and red pepper flakes (if using).
3. Reduce heat and let simmer for 10 minutes.
-4. Cook the Shrimp
1. In a separate pan, melt butter over medium-high heat.
2. Add the shrimp, cooking for 2–3 minutes per side until pink and opaque.
3. Remove from heat and set aside.
-5. Make the Soup Creamy
1. Reduce the soup’s heat to low and stir in the heavy cream.
2. Add the cooked shrimp and baby spinach, stirring until the spinach wilts.
3. Simmer for 5 more minutes without boiling.
-6. Serve and Garnish
1. Ladle the soup into bowls.
2. Garnish with fresh parsley or chives.
3. Serve hot with crusty bread, garlic toast, or a side salad.
-Serving Suggestions
With Crusty Bread: Perfect for dipping into the creamy broth.
Over Rice or Pasta: Adds heartiness to the dish.
With a Side Salad: Balances the richness with fresh greens.
-Tips for Success
✅ Use Fresh Shrimp: Enhances flavor and texture.
✅ Avoid Overcooking Shrimp: Cook until just pink to keep them tender.
✅ Adjust Spice Level: Add more red pepper flakes for a spicy kick.
✅ Don’t Boil the Cream: Keep heat low to prevent curdling.
-Variations
Dairy-Free Option: Use coconut milk instead of heavy cream.
Extra Protein: Add chicken or tofu for a variation.
More Vegetables: Try mushrooms, corn, or green beans.
Lemon-Garlic Twist: Stir in fresh lemon juice and extra garlic for brightness.
-Storage and Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze without cream for up to 2 months; add cream when reheating.
Reheat: Warm on the stove over low heat, stirring gently.
-Nutritional Information (Per Serving)
Calories: ~320 kcal
Protein: 28g
Carbohydrates: 15g
Fat: 18g
-The Story Behind This Soup
This Creamy Shrimp and Vegetable Soup is inspired by classic coastal seafood soups. It’s a perfect balance of richness, freshness, and hearty ingredients, making it a go-to comfort meal for any season.
-Conclusion
This Creamy Shrimp and Vegetable Soup is a rich, satisfying dish that comes together in under 40 minutes. With its velvety texture, tender shrimp, and vibrant vegetables, it’s perfect for any occasion.
Try this recipe today and enjoy a warm, nourishing bowl of homemade comfort food!