Shrimp and Artichoke Soup
Indulge in the comforting flavors of this creamy Shrimp and Artichoke Soup, a delightful blend of tender shrimp, earthy artichoke hearts, and aromatic vegetables in a rich, velvety broth. This quick yet elegant soup comes together in just 45 minutes, making it perfect for weeknight dinners or impressive dinner parties. The combination of garlic, thyme, and a hint of paprika creates a layered, savory flavor profile, while a splash of heavy cream adds luxurious texture. Garnished with fresh parsley and served with lemon wedges for a refreshing finish, this seafood soup pairs beautifully with crusty bread or a light salad. Ideal for seafood lovers, this recipe is a hearty, satisfying bowl of comfort that’s as easy to make as it is to enjoy.
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Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 pound cooked, peeled shrimp (medium-sized, tails removed)
- 1 cup artichoke hearts, quartered (canned or jarred, drained)
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Directions
Step 1
In a large pot or Dutch oven, melt the butter over medium heat.
Step 2
Add the chopped onion, minced garlic, diced celery, and diced carrot. Sauté for 5–7 minutes, or until the vegetables are softened and fragrant.
Step 3
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Step 4
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Step 5
Add the artichoke hearts, thyme, paprika, salt, and black pepper. Simmer the soup for 10–15 minutes, or until the vegetables are tender.
Step 6
Reduce the heat to low and stir in the heavy cream. Let the soup warm through, but do not let it boil.
Step 7
Add the cooked shrimp to the pot and gently heat for 2–3 minutes, or until the shrimp is warmed through.
Step 8
Taste and adjust seasonings as needed.
Step 9
Divide the soup into bowls and garnish with chopped fresh parsley, if desired. Serve with lemon wedges on the side for added brightness.
Nutrition Facts
| Serving size | (2296.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1945.7 |
| Total Fat 122.3g | 0% |
| Saturated Fat 70.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1218.8mg | 0% |
| Sodium 6121.3mg | 0% |
| Total Carbohydrate 77.4g | 0% |
| Dietary Fiber 20.7g | 0% |
| Total Sugars 15.9g | |
| Protein 119.9g | 0% |
| Vitamin D 811.1IU | 0% |
| Calcium 495.4mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 3462.9mg | 0% |
Source of Calories