Shrimp Soup
My shrimp soup is simple, flavorful, and ready in just 30 minutes. It’s a great easy meal when you want something quick and so good!
Servings: 4 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 3 carrots diced
- 3 celery stalks diced
- 2 garlic cloves minced
- 1 (14-ounce) can diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups low-sodium vegetable broth
- ½ cup orzo pasta
- 1 pound raw small shrimp peeled, deveined, tails off
- ¼ cup fresh dill chopped, plus more for garnish
- 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
Storage: Kept in the fridge in an airtight container, the soup will keep 3-4 days. To reheat it, you can do so in a pot over low heat or in the microwave for 2-3 minutes.
Nutrition
Serving: 1.5cups | Calories: 302kcal | Carbohydrates: 31g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 903mg | Potassium: 789mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8023IU | Vitamin C: 18mg | Calcium: 160mg | Iron: 3mg
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