Cream of Shrimp Soup

Indulge in the luxurious flavors of Cream of Shrimp Soup, a soul-warming dish brimming with the delicate sweetness of tender shrimp and the richness of velvety cream. This comforting soup starts with a fragrant base of sautéed onion, garlic, and butter, thickened with a golden roux for the perfect creamy consistency. Infused with aromatic hints of thyme, paprika, and a subtle bay leaf essence, every spoonful is a celebration of hearty, seafood-forward goodness. The combination of whole and chopped shrimp ensures a delightful mix of textures, while a quick simmer in a flavorful chicken or seafood stock brings all the ingredients together. Finish with a garnish of fresh parsley and serve it alongside crusty bread for a restaurant-quality experience right at home. Quick to prepare and perfect for cozy evenings, this shrimp bisque-inspired recipe is an irresistible addition to your weeknight dinner rotation.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken or seafood stock
• 1 cup heavy cream
• 1 teaspoon paprika
• 1 bay leaf
• 0.5 teaspoons fresh thyme leaves
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Rinse the shrimp under cold water and pat them dry with a paper towel. Set aside.

Step 2

In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes, or until the onion becomes translucent.

Step 3

Stir in the minced garlic and cook for an additional minute, until it is fragrant.

Step 4

Sprinkle the flour over the onion mixture and stir well to form a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.

Step 5

Gradually pour the chicken or seafood stock into the pot while stirring constantly to ensure the mixture stays smooth. Bring to a gentle boil.

Step 6

Add the paprika, bay leaf, thyme, salt, and black pepper. Stir to combine, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

Step 7

Meanwhile, roughly chop half of the shrimp and set aside. Leave the remaining shrimp whole for texture.

Step 8

After 10 minutes of simmering, stir in the heavy cream. Add all of the shrimp (both chopped and whole) to the pot and let the soup simmer for another 5 minutes, or until the shrimp are pink and fully cooked.

Step 9

Remove the bay leaf from the soup. Using an immersion blender, blend the soup partially if you desire a smoother texture, or leave it as is for a chunkier consistency.

Step 10

Taste the soup and adjust seasoning as needed. Ladle into bowls and garnish with chopped fresh parsley.

Step 11

Serve hot with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(1891.5g)

Amount per serving	% Daily Value*
Calories	1854.3

Total Fat 135.5g	0%
Saturated Fat 77.2g	0%
Polyunsaturated Fat g
Cholesterol 1249.8mg	0%
Sodium 5576.3mg	0%
Total Carbohydrate 35.7g	0%
Dietary Fiber 4.4g	0%
Total Sugars 6.7g
Protein 117.5g	0%

Vitamin D 0IU	0%
Calcium 295.1mg	0%
Iron 4.1mg	0%
Potassium 1729.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.6%

Protein: 25.7%

Carbs: 7.8%