Shrimp Soup
User Reviews
5
Shrimp Soup
Description
This Shrimp Soup starts with a base of olive oil-sautéed onion, carrots, celery, and garlic cooked until softened, creating a flavorful foundation. Canned diced tomatoes are added alongside dried oregano, salt, and pepper to deepen the taste. Vegetable broth and orzo pasta simmer together until the orzo is al dente, absorbing the flavors.
Raw, peeled shrimp are added last, cooking until they turn opaque and pink, ensuring tender seafood in the broth. Fresh chopped dill and a splash of red wine vinegar are stirred in off heat, imparting herbal freshness and a subtle tang that lifts the dish.
This soup balances textures with softened vegetables, tender pasta, and delicate shrimp for a warming meal. It can be served as a starter or light main. Leftovers keep well refrigerated for several days and reheat gently either on the stove or microwave.
Storage in an airtight container will maintain quality for 3-4 days, making it convenient for meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped, large
- 3 carrot diced
- 3 celery diced, stalks
- 2 garlic minced, cloves
- 1 (14-ounce) can diced tomatoes
- 2 teaspoons oregano dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups vegetable broth low-sodium
- ½ cup orzo pasta
- 1 pound Shrimp peeled, deveined, tails off, raw, small
- ¼ cup dill chopped, plus more for garnish, fresh
- 1 tablespoon red wine vinegar
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic. Cook for 15 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the canned tomatoes, season with oregano, salt, and pepper and cook for 2–3 minutes until fragrant.
- Pour in the vegetable broth and the orzo, bring to a boil, then reduce the heat to a simmer and cook for 7–8 minutes, or until the orzo is al dente.
- Add the shrimp to the pot and cook for 3–4 minutes, or until they turn pink and opaque.
- Remove the pot from the heat and stir in the fresh dill and red wine vinegar. Ladle the soup into bowls and serve with extra dill.
Notes
- Store soup in the refrigerator in an airtight container for 3-4 days.
- Reheat gently on the stove over low heat or in the microwave for 2-3 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 302kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 28g | 56% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 183mg | 61% |
| Sodium | 903mg | 38% |
| Potassium | 789mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 8023IU | 160% |
| Vitamin C | 18mg | 20% |
| Calcium | 160mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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