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–+ servings

Shrimp and Vegetable Soup

A warm and comforting shrimp and vegetable soup, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American, Seafood
Servings 4 servings
Calories 350 kcal

Ingredients
  

Seafood

  • 1 lb shrimp, peeled and deveined Shrimp adds a lovely sweetness and texture to the soup.

Vegetables

  • 1 cup carrots, diced These not only bring a pop of color but also a delightful sweetness.
  • 1 cup peas They add a great little burst of flavor and nutrition.
  • 1 cup bell peppers, diced (any color) A mix of colors for a beautiful presentation.
  • 1 cup potatoes, diced Help make the soup heartier.
  • 1 unit onion, chopped Forms a wonderful base flavor.
  • 3 cloves garlic, minced Adds aromatic richness.
  • 4 cups vegetable or chicken broth Essential for the soup base.
  • 1 cup canned diced tomatoes (with juice) Provide acidity and vibrancy to the dish.

Seasonings

  • 1 tablespoon olive oil Helps sauté and balance flavors.
  • 1 teaspoon smoked paprika Adds delightful smokiness.
  • 1 teaspoon cumin powder Brings a warm, earthy flavor.
  • 1/2 teaspoon chili flakes Optional for heat.
  • Salt and pepper to taste Always taste as you go.

Finishing Touch

  • 1 unit fresh parsley or cilantro, chopped Brightens the soup.
  • 1 unit Juice of lime Adds a fresh zing.

Instructions
 

Preparation

  • Season your shrimp with a pinch of salt, pepper, and smoked paprika. Set aside.
  • In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic; sauté until soft and fragrant.

Cooking

  • Add diced carrots, potatoes, peas, and bell peppers. Stir and cook for about 5 minutes.
  • Pour in the broth and canned diced tomatoes with juice. Bring to a gentle boil.
  • Once boiling, reduce heat and let it simmer until potatoes and carrots are tender, about 15 minutes.
  • Add seasoned shrimp and cook until they turn pink, about 3-5 minutes.
  • Stir in smoked paprika, cumin, chili flakes (if using), and lime juice. Adjust seasoning with salt and pepper.

Serving

  • Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro. Serve hot with crusty bread or rice.

Notes

Don’t overcook the shrimp to avoid a rubbery texture. Fresh lime juice is recommended for the best flavor.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 5gSugar: 5g
Keyword Comfort Food, Family Recipe, Quick Dinner, Shrimp Soup, Vegetable Soup
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