Creamy Italian Shrimp Soup – Cozy Seafood Soup Recipe
Ingredients
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 tbsp tomato paste
- 1 ½ tsp dried Italian seasoning
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1 lb large raw shrimp (21-25 count), peeled and deveined
- ½ cup heavy cream
- ¼ cup fresh parsley, chopped
- Crusty bread for serving
Instructions
- Melt butter in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook until soft, about 5-6 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute. Stir in the tomato paste and Italian seasoning and cook for another minute.
- Slowly whisk in about 1 cup of broth until smooth. Pour in the remaining broth. Bring to a simmer, then reduce heat to low and cook for 10 minutes.
- Season the broth with salt and pepper.
- Add the raw shrimp to the pot and cook for 2-3 minutes, just until they turn pink and opaque.
- Remove the pot from the heat. Slowly stir in the heavy cream and most of the fresh parsley.
- Ladle into bowls, garnish with remaining parsley, and serve immediately with crusty bread.
Notes
For the best flavor, use raw, shell-on shrimp and make a quick stock with the shells while the soup base simmers.