Soups & creams
Creamy Shrimp Soup
Creamy shrimp soup with vegetables, potato and cream, topped with sautéed shrimp. Serves 4, ready in 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Latin American
Ingredients
For the soup
For the sautéed shrimp
To serve
Method
Prepare the ingredients
Chop 1 onion and 2 garlic cloves, slice 1 carrot and dice 1 peeled potato. Divide the peeled shrimp: 300 g for the soup and 200 g to sauté at the end.
Soften the vegetables
Melt 30 g butter in a pot over medium heat and cook the onion, garlic and carrot for 5 minutes, until soft.
Cook the potato
Add the potato, 1 tablespoon tomato paste and 800 ml stock. Simmer over medium heat for 15 minutes, until the potato is tender.
Add the shrimp
Add 300 g shrimp and cook for 3 minutes, until pink.
Blend
Take the pot off the heat and blend with an immersion blender until smooth.
Add the cream
Return the pot to low heat, add 100 ml cream and warm for 2 minutes, without letting it boil.
Adjust the seasoning
Taste and adjust with 1 pinch salt and 1 pinch pepper.
Sauté and serve
Sauté the remaining 200 g shrimp in 1 tablespoon oil for 2 minutes. Ladle the soup into bowls, top with the sautéed shrimp, sprinkle with parsley and finish with a drizzle of cream.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/4 of the recipe)
- Protein
- 29 g
- Carbohydrates
- 16 g
- Fat
- 20.9 g
- Sodium
- 912 mg
Estimate per serving. The stock is calculated as ready-to-serve chicken broth, and sodium varies widely by brand. All the butter and oil are counted even if some stays in the pot or pan.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Creamy shrimp soup is made by softening onion, garlic and carrot in butter, simmering potato in stock with a little tomato paste, adding shrimp and blending everything smooth, then finishing with cream. It is served topped with sautéed shrimp.
The recipe takes 45 minutes from prep to table. It serves 4.
Frequently asked questions
Can you make shrimp soup without cream?
Yes. It will be lighter: the blended potato already gives body, or you can swap the cream for evaporated milk.
Can you use frozen shrimp?
Yes. Thaw them in the fridge, drain them and pat dry with paper towels before adding them to the soup or sautéing.
How do I keep the soup from splitting?
Add the cream over low heat and do not let it boil afterwards; just warm it for 2 minutes.
