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Why You Will Love This Creamy Shrimp Soup
I originally made this soup on a whim because I was craving something creamy and comforting with shrimp. I went into the kitchen, threw a few things together, and somehow ended up with a soup that my husband and I were absolutely obsessed with. The broth is rich and creamy with a little kick, and it is SO good with homemade naan for soaking up all that delicious broth. And of course, you can never go wrong with a bowl of rice on the side.
What I also love about this soup is how easy it is to switch up. Shrimp is delicious, but shredded rotisserie chicken works just as well, making this an easy, comforting meal for those chilly fall days.
Ingredients
- Shrimp: Shell-on shrimp adds flavor to the broth while giving the soup its main protein.
- Onion: Creates a savory base for the soup.
- Garlic: Adds a rich, aromatic flavor.
- Butter: Adds richness to the aromatics and broth.
- Olive oil: Helps sauté the aromatics.
- Chicken bouillon: Adds savory flavor and seasons the broth.
- Red pepper flakes: Give the soup a little kick.
- Black pepper: Adds a subtle peppery flavor.
- Soy sauce: Adds savory umami flavor.
- Lemon or lime: Brightens the broth and balances the richness of the cream.
- Tomatoes: Add freshness, acidity, and a little sweetness.
- Heavy cream: Creates the rich, creamy texture of the broth.
- Cilantro: Adds a fresh finish to the soup.
- Water: Forms the base of the broth.
How to Make Creamy Shrimp Soup
Start by sautéing the chopped onion and garlic in butter and olive oil until the onion becomes translucent and the aromatics are fragrant. Season with chicken bouillon, red pepper flakes, black pepper, soy sauce, and lemon or lime juice.
Pour in 3 cups of water and add the shell-on shrimp. Bring the soup to a boil and cook until the shrimp turns pink and is cooked through.
Remove the shrimp from the pot and set aside. Once cool enough to handle, peel the shrimp and set the meat aside. You can discard the shells or save them to make a flavorful broth for another meal.
Add the remaining cup of water and the crushed tomatoes to the pot. I like to use a potato masher to break down the fresh tomatoes right in the pot.
Stir in the heavy cream and let the soup cook until the broth becomes creamy and slightly thickened. Turn off the heat and add the peeled shrimp back to the pot. Stir gently to combine, then top with fresh chopped cilantro.
Serve hot with steamed rice, homemade naan, or French bread. That creamy broth is perfect for soaking up with your favorite bread!
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Tips for the Best Creamy Shrimp Soup
- Use shell-on shrimp: The shells add extra flavor to the broth while the shrimp cooks.
- Don’t overcook the shrimp: Remove the shrimp as soon as it turns pink and is cooked through, then add it back at the end.
- Save the shells: Freeze the shrimp shells and use them later to make a homemade seafood broth.
- Adjust the spice: Add more or less red pepper flakes depending on how much heat you like.
- Use fresh tomatoes: Fresh tomatoes add brightness and a little texture to the creamy broth.
- Let the broth thicken: Give the soup a few minutes after adding the heavy cream so the broth can become slightly thicker and creamier.
- Serve with something to soak up the broth: Homemade naan, French bread, and rice are all delicious with this soup.
Variations & Substitutions
- Use rotisserie chicken: Replace the shrimp with shredded rotisserie chicken for an easy shortcut. Check out my Creamy Rotisserie Chicken soup version!
- Add vegetables: You can easily add vegetables like spinach, mushrooms, bell peppers, or other favorites to make the soup your own.
Other Recipes You Will Love
If you loved this, you have to try my Creamy Rotisserie Chicken Soup!
Creamy Shrimp Soup
Description
Creamy shrimp soup made with tender shrimp, fresh tomatoes, heavy cream, and a little kick. This easy, comforting soup is perfect for fall!
Ingredients
Instructions
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Sauté the onion and garlic in butter and olive oil until softened and translucent.
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Add the chicken bouillon, red pepper flakes, black pepper, soy sauce, and lemon or lime juice. Pour in 3 cups of water and add the shell-on shrimp.
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Bring to a boil and cook until the shrimp turns pink and is cooked through. Remove the shrimp, peel the shells, and set the shrimp aside.
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Add 1 cup of water, crushed tomatoes, and heavy cream.
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Cook until the broth is creamy and slightly thickened.
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Turn off the heat and add the shrimp back to the pot.Â
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Top with fresh cilantro and serve with rice, naan, or French bread.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 390kcal
- % Daily Value *
- Total Fat 29g45%
- Saturated Fat 15g75%
- Cholesterol 190mg64%
- Sodium 1550mg65%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
