25+ Easy and Delicious Shrimp Soup Recipes You Must Try

Shrimp soups are the perfect solution for those who crave a comforting, flavorful, and nutritious meal with the added benefits of seafood.

Whether you’re in the mood for something light and refreshing or hearty and rich, shrimp soups offer endless possibilities.

The versatility of shrimp allows it to shine in broths, creamy bases, spicy stews, and more, ensuring that every bite is packed with taste.

From classic shrimp chowders to exotic Thai-inspired soups, there’s a recipe to suit every palate and occasion.

In this article, we’ve curated over 25 mouthwatering shrimp soup recipes that will take your cooking to new heights.

Whether you’re a seasoned cook or a beginner, you’ll find something delicious to create for your next meal.

Let’s dive into these delicious recipes that will bring the flavors of the sea right to your bowl.

25+ Easy and Delicious Shrimp Soup Recipes You Must Try

Shrimp soup recipes are a fantastic way to explore the world of seafood in a comforting, easily customizable format.

From creamy chowders to tangy, herb-infused broths, the range of flavors and textures that shrimp soups offer is nothing short of exciting.

These 25+ recipes showcase the versatility of shrimp, making it easy to enjoy a delicious bowl of soup whether you’re craving something light and healthy or rich and indulgent.

So next time you find yourself wondering what to make for dinner, turn to one of these shrimp soup recipes to satisfy your cravings with a bowl of seafood goodness.

Creamy Shrimp and Corn Chowder

A rich and comforting soup that blends succulent shrimp with sweet corn in a velvety, creamy base. This chowder is perfect for cozy evenings, combining hearty vegetables and fresh seafood for a deliciously satisfying bowl.

• Ingredients:
  • 1 lb large shrimp, peeled and deveined
  • 2 cups fresh or frozen corn kernels
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 large potato, peeled and diced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 tsp paprika
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
  2. Add diced potatoes and cook for an additional 5 minutes, stirring occasionally.
  3. Pour in the chicken broth and bring to a boil. Lower the heat and let simmer for 15 minutes or until the potatoes are tender.
  4. Add corn and paprika to the soup, cooking for another 5 minutes. Then, add the shrimp and cook for 3-4 minutes, until they turn pink and opaque.
  5. Stir in the heavy cream and season with salt, pepper, and lemon juice. Let the soup simmer for an additional 2 minutes.
  6. Serve hot, garnished with fresh parsley.

This creamy shrimp and corn chowder is a hearty, flavorful dish that can be served as a main course or appetizer. The sweetness of the corn and the creaminess of the broth beautifully complement the delicate shrimp, making it a well-balanced and satisfying soup. Whether it’s a chilly evening or you simply crave something comforting, this chowder will deliver both warmth and flavor in every spoonful.

Spicy Shrimp Coconut Soup

For those who enjoy a kick of heat with their seafood, this spicy shrimp coconut soup is an exhilarating choice. Infused with aromatic ginger, garlic, and a touch of red curry paste, this soup offers a spicy, tropical twist on classic shrimp soup.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 1 can (14 oz) coconut milk
  • 3 cups vegetable broth
  • 1 tbsp red curry paste
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, minced
  • 1 tbsp fish sauce
  • 1 lime, juiced
  • 2 tbsp fresh cilantro, chopped
  • Salt to taste
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing for 3-4 minutes until softened and fragrant.
  2. Stir in the red curry paste and cook for an additional minute, allowing the spices to bloom.
  3. Pour in the vegetable broth and coconut milk, then bring the mixture to a boil.
  4. Lower the heat and add the shrimp, cooking for 3-4 minutes or until the shrimp turns pink.
  5. Stir in the fish sauce and lime juice, seasoning with salt to taste.
  6. Remove from heat, garnish with fresh cilantro, and serve immediately.

This spicy shrimp coconut soup combines the warmth of ginger, the creaminess of coconut milk, and the heat of red curry paste for a rich and vibrant dish. The shrimp soak up the delicious broth, adding a seafood depth while the lime juice brightens up the entire flavor profile. It’s a perfect balance of spice and sweetness that offers a tantalizing experience for your taste buds. Ideal for those seeking an exotic soup that is as comforting as it is exciting.

Lemon Garlic Shrimp Soup

This zesty and light shrimp soup is infused with the tangy brightness of lemon and the depth of garlic, making it a refreshing option for warmer days or anyone craving a light, low-calorie soup that doesn’t sacrifice flavor.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 small onion, chopped
  • 4 cups chicken or vegetable broth
  • 1 lemon, zested and juiced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 2-3 minutes until softened.
  2. Add the chicken broth, lemon zest, and lemon juice, bringing the soup to a simmer.
  3. Season with thyme, oregano, salt, and pepper. Let the soup simmer for about 10 minutes to allow the flavors to meld.
  4. Add the shrimp to the pot and cook for 3-4 minutes, or until they turn pink and are cooked through.
  5. Taste the soup and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

The lemon garlic shrimp soup is the epitome of light yet flavorful dining. Its tangy lemon and fragrant garlic create a refreshing broth that doesn’t overwhelm the delicate shrimp, allowing their natural sweetness to shine. It’s a soup that feels refreshing, making it an excellent choice for spring and summer, yet still comforting enough for a quick dinner any time of year. Serve it as a starter or a light main dish, and enjoy the citrusy burst of flavor that will leave you feeling satisfied and uplifted.

Tomato Basil Shrimp Soup

A classic combination of ripe tomatoes, aromatic basil, and tender shrimp, this soup is light yet hearty, offering a savory experience that’s both refreshing and satisfying. Perfect for when you want something comforting but not too heavy.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 2 cups diced tomatoes (fresh or canned)
  • 3 cups chicken broth
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tbsp fresh basil, chopped
  • 1 tbsp tomato paste
  • Salt and pepper to taste
  • 1 tbsp balsamic vinegar (optional)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking for 3-4 minutes until softened.
  2. Stir in the tomato paste and oregano, cooking for an additional minute to deepen the flavors.
  3. Add diced tomatoes and chicken broth to the pot. Bring to a simmer and cook for 10-12 minutes, allowing the tomatoes to break down and the flavors to meld.
  4. Season with salt and pepper, then add the shrimp, cooking for 3-4 minutes until pink and cooked through.
  5. Stir in fresh basil and balsamic vinegar (if using), then adjust seasoning as necessary.
  6. Serve hot, garnished with extra basil.

This tomato basil shrimp soup is an effortless blend of flavors that feels both fresh and comforting. The natural sweetness of the tomatoes, the fragrance of basil, and the delicate shrimp combine in a beautifully balanced bowl. The balsamic vinegar adds a subtle depth, elevating the overall flavor profile. Whether served as a starter or a main dish, it’s a soup that will leave you feeling satisfied without being too heavy, perfect for any season.

Shrimp and Avocado Soup

A creamy and slightly tangy shrimp soup that combines the smoothness of avocado with the richness of shrimp. This soup is not only delicious but also packed with healthy fats and nutrients, making it a guilt-free indulgence.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 2 ripe avocados, peeled and pitted
  • 3 cups chicken broth
  • 1 cup coconut milk
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 lime, juiced
  • 1 tsp cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
  2. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 5-7 minutes to infuse the flavors.
  3. Add the shrimp to the pot and cook for 3-4 minutes, or until they turn pink and opaque.
  4. While the shrimp are cooking, blend the avocado and coconut milk in a blender until smooth.
  5. Once the shrimp are cooked, add the avocado mixture to the pot and stir well. Season with lime juice, cumin, salt, and pepper.
  6. Let the soup simmer for an additional 2-3 minutes to heat through.
  7. Serve hot, garnished with fresh cilantro.

This shrimp and avocado soup is a creamy, dreamy dish that feels indulgent yet nourishing. The combination of the velvety avocado and the delicate shrimp creates a perfectly balanced flavor profile. The coconut milk adds a touch of sweetness and richness, while the lime and cumin give it a zesty finish. It’s a soup that is both filling and light, making it an ideal choice for a light dinner or a nutritious meal to enjoy year-round.

Garlic and Herb Shrimp Soup

A light yet aromatic shrimp soup, flavored with fresh herbs and garlic, this dish is packed with Mediterranean flair. Perfect for seafood lovers, it offers a delightful blend of bold flavors in a clear, fragrant broth.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 cup white wine (optional)
  • 1/2 cup chopped fresh parsley
  • Salt and pepper to taste
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
  2. Stir in the dried thyme and rosemary, letting them bloom in the oil for 1-2 minutes.
  3. Pour in the vegetable broth and white wine (if using), bringing the soup to a gentle boil. Reduce the heat and let it simmer for 10 minutes to allow the herbs to infuse the broth.
  4. Add the shrimp and cook for 3-4 minutes until they are pink and opaque.
  5. Season with salt and pepper, then stir in fresh parsley.
  6. Serve hot, garnished with extra parsley.

This garlic and herb shrimp soup is an elegant yet simple dish that beautifully highlights the natural flavors of shrimp. The rich broth, infused with the aromatic herbs and garlic, is both light and savory, while the shrimp adds a touch of sweetness. It’s a Mediterranean-inspired meal that’s as satisfying as it is healthy. Perfect for a quick weeknight dinner or a special occasion, this soup brings comfort and class to your table with minimal effort.

Shrimp and Kale Soup

A wholesome and nutritious soup combining the earthiness of kale, the freshness of shrimp, and a light broth for a perfect balance of flavors. This dish is not only hearty but also packed with vitamins, making it a healthy and delicious option for any meal.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 2 cups fresh kale, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 cups vegetable broth
  • 1 cup coconut milk
  • 1 medium potato, diced
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 tbsp lemon juice
  • Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
  2. Stir in the diced potato and dried thyme, cooking for another 3-4 minutes.
  3. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 10 minutes until the potato is tender.
  4. Add the kale and cook for 5 minutes until it softens, then add the shrimp and cook for 3-4 minutes, or until the shrimp turns pink.
  5. Stir in the coconut milk, lemon juice, and season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley.

This shrimp and kale soup offers a vibrant and nutritious combination of flavors. The tender shrimp adds a delicate sweetness, while the kale provides a rich, earthy flavor that complements the light yet creamy broth. The coconut milk adds just enough creaminess, while the lemon juice brightens the dish, making it both comforting and refreshing. Ideal for those looking for a filling yet healthy soup, this recipe is perfect for enjoying year-round.

Thai Shrimp Lemongrass Soup

A fragrant and spicy Thai-inspired shrimp soup with the zesty flavors of lemongrass, lime, and chili. This soup is a perfect blend of heat, acidity, and fresh herbs, offering a vibrant and flavorful dish that’s sure to please those who love bold, exotic tastes.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 4 cups chicken broth
  • 2 stalks lemongrass, smashed and chopped into 2-inch pieces
  • 2 kaffir lime leaves (optional)
  • 1 red chili pepper, sliced (adjust for spice level)
  • 1-inch piece of ginger, sliced
  • 2 garlic cloves, smashed
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • Juice of 1 lime
  • 1 tbsp sugar
  • Fresh cilantro for garnish
• Instructions:
  1. In a large pot, bring the chicken broth to a boil. Add the lemongrass, lime leaves (if using), red chili, ginger, and garlic, and simmer for 10 minutes to infuse the flavors.
  2. Strain the broth to remove the aromatics, then return the liquid to the pot.
  3. Add the shrimp and cook for 3-4 minutes until they are pink and cooked through.
  4. Stir in the fish sauce, soy sauce, lime juice, and sugar. Adjust seasoning with more fish sauce or lime juice if needed.
  5. Serve the soup hot, garnished with fresh cilantro.

This Thai shrimp lemongrass soup is an explosion of vibrant flavors, offering a delightful combination of spice, tang, and savory goodness. The lemongrass and lime give it a refreshing brightness, while the shrimp adds sweetness and depth to the broth. The fish sauce and soy sauce introduce a savory umami balance, making this soup a bold and aromatic choice for those craving something exotic. Whether enjoyed as a light appetizer or a main dish, this soup will transport your taste buds to the streets of Thailand.

Shrimp and Spinach Soup

This healthy and easy-to-make shrimp and spinach soup is a quick yet satisfying meal that combines tender shrimp with leafy greens in a light, flavorful broth. It’s a perfect choice for those seeking a low-calorie, nutrient-packed dish.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 3 cups fresh spinach, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken or vegetable broth
  • 1 medium carrot, sliced
  • 1 tbsp olive oil
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh lemon wedges for serving
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing for 2-3 minutes until softened.
  2. Add the sliced carrots and cook for another 3-4 minutes, stirring occasionally.
  3. Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce heat and let simmer for 10 minutes until the carrots are tender.
  4. Add the spinach and cook for another 2 minutes, then add the shrimp. Cook for 3-4 minutes, or until the shrimp turns pink and opaque.
  5. Season with salt, pepper, and crushed red pepper flakes if using.
  6. Serve hot, with a squeeze of fresh lemon juice for brightness.

Shrimp and spinach soup is a simple yet flavorful dish that perfectly balances the sweetness of the shrimp with the earthiness of spinach. The light broth, complemented by the slight heat from the red pepper flakes and the brightness from the lemon, makes this soup refreshing and satisfying. It’s an excellent option for a quick, healthy meal that doesn’t compromise on taste. Whether served as a starter or a main dish, this soup is a great way to incorporate both protein and leafy greens into your diet.

Shrimp and Sweet Potato Soup

This hearty and wholesome soup pairs the natural sweetness of tender shrimp with the richness of roasted sweet potatoes. The earthy flavors of the root vegetable complement the shrimp, creating a perfectly balanced, filling dish.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 2 medium sweet potatoes, peeled and diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 1 cup coconut milk
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes until tender and lightly caramelized.
  2. While the sweet potatoes are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
  3. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
  4. Add the roasted sweet potatoes to the pot and stir in the coconut milk. Let the soup simmer for another 5-7 minutes.
  5. Add the shrimp to the pot and cook for 3-4 minutes until pink and cooked through.
  6. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro.

This shrimp and sweet potato soup is both comforting and nourishing, with a delightful balance of flavors. The natural sweetness of the roasted sweet potatoes complements the rich coconut milk, while the shrimp adds a delicate seafood flavor. The smoky paprika and cumin introduce a depth of flavor that makes this soup truly satisfying. Perfect for a cozy evening, this soup is an ideal choice for anyone looking for a hearty, healthy meal.

Shrimp and Zucchini Soup

A light and refreshing soup, this shrimp and zucchini recipe is perfect for those looking for something simple yet flavorful. The combination of tender shrimp and zucchini, along with a savory broth, creates a dish that’s both satisfying and easy to make.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 2 medium zucchinis, sliced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 cups vegetable broth
  • 1 cup water
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
  2. Stir in the sliced zucchini, dried oregano, and red pepper flakes, cooking for another 3-4 minutes until the zucchini begins to soften.
  3. Pour in the vegetable broth and water, bringing the soup to a simmer. Let it cook for 8-10 minutes until the zucchini is tender.
  4. Add the shrimp to the pot and cook for 3-4 minutes, or until they turn pink and opaque.
  5. Season with salt and pepper to taste. Serve the soup hot, garnished with fresh basil.

This shrimp and zucchini soup is the perfect light meal, offering a combination of fresh, vibrant flavors. The zucchini provides a mild, slightly sweet base, while the shrimp adds a savory note. The broth is flavorful yet light, making it a perfect choice for a quick weeknight dinner. With its simple ingredients and easy preparation, this soup is a go-to for anyone craving a healthy and delicious meal.

Shrimp and Leek Soup

This elegant shrimp and leek soup combines the mild, sweet flavor of leeks with tender shrimp in a delicate broth. The soup’s simplicity allows the ingredients to shine, making it a perfect choice for those who enjoy a refined, yet comforting meal.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 2 leeks, cleaned and sliced
  • 2 medium potatoes, diced
  • 3 cups chicken broth
  • 1/2 cup white wine (optional)
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh thyme or parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and cook for 4-5 minutes until softened and fragrant.
  2. Stir in the diced potatoes, dried thyme, and bay leaf, cooking for 3-4 minutes.
  3. Pour in the chicken broth and white wine (if using). Bring to a boil, then reduce the heat and simmer for 15 minutes until the potatoes are tender.
  4. Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
  5. Season with salt and pepper to taste. Remove the bay leaf before serving.
  6. Serve hot, garnished with fresh thyme or parsley.

Shrimp and leek soup is a simple yet sophisticated dish that highlights the delicate flavors of its ingredients. The mild sweetness of the leeks pairs perfectly with the tender shrimp, while the potatoes provide a creamy texture to the broth. The white wine adds a subtle depth of flavor, making this soup feel luxurious despite its easy preparation. It’s an excellent choice for a light dinner or a special starter, bringing both comfort and elegance to the table.

Shrimp and Corn Chowder

A creamy and comforting soup, this shrimp and corn chowder blends the sweetness of fresh corn with tender shrimp in a velvety, rich broth. Perfect for colder months, this chowder is hearty, satisfying, and full of flavor.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 2 cups fresh or frozen corn kernels
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 2 medium potatoes, peeled and diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
  2. Add the diced potatoes and smoked paprika, cooking for another 3 minutes. Stir occasionally to prevent burning.
  3. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 10-12 minutes until the potatoes are tender.
  4. Stir in the corn kernels and cook for another 5 minutes.
  5. Add the shrimp and cook for 3-4 minutes, or until the shrimp turns pink and opaque.
  6. Stir in the heavy cream and season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

Shrimp and corn chowder is a rich and comforting soup that brings together the sweetness of corn with the delicate flavor of shrimp. The creamy texture makes each spoonful indulgent, while the smoky paprika adds a subtle warmth. The potatoes add heartiness, making this chowder filling and perfect for a cozy dinner. It’s a well-rounded dish that’s both satisfying and comforting, perfect for those chilly evenings when you need a hearty meal.

Shrimp and Asparagus Soup

This light yet flavorful soup features succulent shrimp and tender asparagus, making it a refreshing and healthy choice for a spring or summer meal. The broth is light but rich in flavor, allowing the fresh ingredients to shine.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 cups chicken or vegetable broth
  • 1 tbsp olive oil
  • 1/2 cup dry white wine (optional)
  • 1/2 tsp lemon zest
  • Salt and pepper to taste
  • Fresh dill or parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
  2. Add the asparagus pieces and cook for 3 minutes, stirring occasionally.
  3. Pour in the chicken or vegetable broth and white wine (if using), bringing the soup to a simmer. Cook for 8-10 minutes, or until the asparagus is tender.
  4. Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turns pink and opaque.
  5. Stir in the lemon zest and season with salt and pepper to taste.
  6. Serve hot, garnished with fresh dill or parsley.

Shrimp and asparagus soup is the epitome of a light and healthy dish that celebrates fresh spring flavors. The shrimp adds a satisfying, savory sweetness, while the asparagus brings a slight earthy flavor that complements the delicate broth. The lemon zest gives a refreshing finish, making this soup the perfect choice for a light lunch or a dinner that won’t weigh you down. It’s a perfect balance of vibrant flavors and nutritious ingredients.

Shrimp and Roasted Tomato Soup

This rich and flavorful soup features the deep, roasted flavor of tomatoes combined with tender shrimp in a savory broth. The sweetness of the roasted tomatoes contrasts beautifully with the briny shrimp, making it a comforting dish full of complex flavors.

• Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 4 cups ripe tomatoes, quartered
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 cups vegetable or chicken broth
  • 1 tbsp olive oil
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
• Instructions:
  1. Preheat your oven to 400°F (200°C). Toss the quartered tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, until the tomatoes are softened and slightly charred.
  2. While the tomatoes are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
  3. Add the roasted tomatoes to the pot, along with the broth and dried basil. Bring the soup to a simmer and cook for 10-12 minutes, allowing the flavors to meld together.
  4. Use an immersion blender or regular blender to puree the soup until smooth.
  5. Return the soup to the pot, add the shrimp, and cook for 3-4 minutes, until the shrimp turns pink.
  6. Season with salt and pepper, and stir in the red pepper flakes if using.
  7. Serve hot, garnished with fresh basil leaves.

Shrimp and roasted tomato soup is a flavorful, comforting dish that brings out the sweetness of roasted tomatoes and combines it perfectly with savory shrimp. The roasting process deepens the tomato’s natural flavors, while the shrimp adds a tender, succulent bite. The smooth, rich broth is the perfect base for this satisfying soup. It’s an ideal choice for a cozy evening, offering both depth and freshness with every spoonful.

Note: More recipes​ are coming soon!