Shrimp and Vegetable Soup

A Bowl of Coastal Comfort
Inspired by the fresh, vibrant flavors of the sea, this Shrimp and Vegetable Soup is a delicious blend of tender shrimp and seasonal vegetables. With every spoonful, you’re transported to a coastal setting where the flavors of the ocean meet the earth’s bounty. The shrimp adds a light, savory touch, while the medley of vegetables creates a perfect balance of textures and nutrients. Whether it’s a chilly evening or a casual gathering, this soup offers a satisfying, wholesome meal that’s both nourishing and flavorful—comfort food with a refreshing twist.

LOVE WHAT YOU DO. DO WHAT YOU LOVE

Simplicity Meets Flavor in Every Sip
This Shrimp and Vegetable Soup is the perfect example of how simple ingredients can create something truly extraordinary. The freshness of the shrimp combined with the natural sweetness of the vegetables makes for a light yet hearty soup that warms both the body and soul. Infused with aromatic herbs and spices, each bite is a reminder of how deliciously simple and satisfying cooking can be. Perfect as a light lunch or a savory starter, this soup is a celebration of fresh ingredients and comforting flavors.

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Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 fennel bulb, chopped, plus fronds for serving
2 tablespoons tomato paste
1 pound peeled and deveined medium shrimp
2 8-ounce bottles clam juice
1 14.5-ounce can diced tomatoes
kosher salt and black pepper

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and chopped fennel and cook until softened, 6 to 8 minutes. Stir in the tomato paste.
2. Add the shrimp, clam juice, tomatoes and their juices, and 1½ cups water to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer until the shrimp are opaque, about 2 minutes. Sprinkle with the fennel fronds.