How to make creamy shrimp soup. How to make delicious creamy shrimp soup? Creamy Shrimp Soup Recipe

Seafood dishes have been very popular lately. The unusual appearance, unique taste of these unique products, as well as a lot of useful properties push chefs all over the world to create new recipes. Soups occupy a special niche in this huge list. Take, for example, creamy

Seafood and dairy products

They began to appear on our tables quite often. And not only on holidays. Almost everything is prepared from them: appetizers, salads, desserts, dough products and, of course, soups. The most common seafood product that can be found on the shelves of our stores is shrimp. They are usually sold in the form of fresh frozen or cooked-frozen semi-finished products. When these small crustaceans get into the soup, they can change its taste beyond recognition. And if you add some dairy product (cream or cheese) as an additional component, then the taste and nutritional value of such a dish increase significantly. It’s not at all difficult to cook, for example, with shrimp. To do this, you need to have 400-500 grams of peeled shrimp, 300 grams of processed cheese, 3 potatoes, salt, 1 onion, pepper, 1 carrot, bay leaf and herbs (parsley, dill and green onions). You can use 600 milliliters or plain water as the liquid component.

The soup is surprisingly easy to prepare:

1. You must first chop all the vegetables. This can be done arbitrarily (as you like). The greens need to be chopped more thoroughly.
2. Prepare broth or boil water.
3. Place pieces of cheese into boiling broth (or water). Stir with a spoon (or whisk) until they are completely dissolved.
4. Pour vegetables, salt, pepper into the pan, add bay leaf and cook for 15 minutes over medium heat until the potatoes are ready.
5. Add the shrimp and continue to cook until they turn a soft pink color. This will take 3-4 minutes.

Now the finished soup can be safely poured into plates and sprinkled generously with herbs.

Rainbow of taste

If you slightly change the composition of the original ingredients, the creamy shrimp soup will become even tastier. The set of products should be approximately this: for 1 kilogram of king prawns you need to take 400 grams of frozen corn, 4 potatoes, 1 onion, 2 liters of broth (chicken or fish), a glass of 20% cream, 2 cloves of garlic, 1/3 tablespoon of starch, 10 grams of salt, ground black pepper, a bunch of fresh cilantro and a teaspoon of dried thyme.

This is how creamy shrimp soup is made:

1. To begin with, the shrimp should be thawed and freed from the shell.
2. Place the chopped vegetables in a pan of hot water and boil.
3. Add salt, thyme, chopped garlic, corn, pepper and bring to a boil again.
4. Add shrimp to the boiling mixture.
5. Dilute the starch in the cream and slowly pour the resulting mixture into the soup.
6. Then add the remaining ingredients and wait until the mass comes to a full boil. After this, the soup should stand for about 10 minutes. And only then can it be safely served.

Festival of aromatic spices

You don't necessarily need a saucepan to make soup. You can just as easily make it in a frying pan. And if you add more different vegetables and spices, this will only benefit the soup. You can take any seafood, not just shrimp. Mussels, squid, and, of course, fish are perfect here. If desired, you can use a “sea cocktail”, which is a mixture of all of the above. A very interesting creamy soup can be obtained if the following products are present in it:

• 450 grams of seafood mixture;
• 4 tomatoes;
• 3 onions;
• a tablespoon of tomato paste;
• 3 cloves of garlic;
• salt;
• 70 g vegetable oil;
• a glass of cream;
• ground black pepper and a lot of herbs.

Prepare the soup as follows:

1. Heat vegetable oil in a deep frying pan and fry the onion, diced and chopped garlic.
2. Place frozen seafood in a frying pan, cover with a lid and leave to warm for 10-15 minutes.
3. As soon as the liquid begins to slowly evaporate, you need to add diced tomatoes and other ingredients according to the recipe to the total mass. Let the mixture simmer for 5 minutes.
4. At the very end of cooking, pour in the cream in a thin stream, stirring continuously. Then wait a little and turn off the heat without bringing the soup to a boil again.

To add spiciness to the dish, experts advise eating it with toast made from white bread or a loaf. It is good to sprinkle the top of the crispy product with grated Parmesan and herbs.

Delicate cream

You can make it even easier with shrimp. In this case, it is enough to leave only the main products and the result will be achieved. For this soup you will need:

• 200 grams of shrimp;
• 300 grams of carrots and potatoes;
• salt;
• 200 grams of processed cream cheese;
• any greens to taste.

Cooking process:

1. Bring water to a boil in a five-liter saucepan.
2. Throw in the vegetables cut into large cubes and cook after boiling again for 20 minutes.
3. Add cheese to the boiling mixture, stir, then cover with a lid, remove from heat and leave for 10 minutes.
4. Using a blender, turn the contents of the pan into a homogeneous mass.

After this, the soup can be poured into plates and served, generously decorated with herbs.

Original cooking methods

Creamy puree soup can be made not only from seafood. Mushrooms (champignons) and vegetables (pumpkin, broccoli) are perfect as additional ingredients. Mixtures of components can also be used. For example, soup with fish and shrimp. You will need:

• 600 grams of fish fillet (cod, pike perch or navaga);
• 200 g shrimp meat;
• 2 onions;
• 1 liter of broth (fish);
• 200 grams of butter;
• 50 grams of flour;
• salt;
• a glass of heavy (33%) cream;
• pepper.

The soup is prepared in 30-40 minutes:

1. Grind the products into cubes.
2. Fry the onion in a frying pan in oil.
3. Add fish and shrimp and leave to simmer for 10 minutes. Then remove from heat and let cool slightly.
4. Set some of the seafood aside and grind the rest of the pan in a blender.
5. Additionally, rub the puree through a sieve.
6. In a saucepan, lightly fry the flour in oil.
7. Add broth, stir and cook for 5 minutes from the moment it boils, stirring constantly.
8. Mix puree with broth. Add salt, pepper, cream and bring to a boil again.

The result is a real Japanese soup.

Variety of species

Each national cuisine has its own creamy shrimp soup. The recipe can be chosen depending on personal taste and available ingredients. There is another rather original option, for which you just need:

• 400 grams of large king prawns;
• ½ lime;
• 2 tomatoes;
• a glass of cream (11%);
• 2 leeks;
• 15 grams of flour;
• Parmesan cheese.

This soup belongs to the category of instant dishes. You just need:

1. Cook the shrimp for 2 minutes and then peel. Set the meat aside.
2. Make broth from shrimp peelings with salt, lime, bay leaf and wine. This will take no more than 30 minutes. The broth must be strained.
3. Boil the vegetables separately and then grind them in a blender with half of the available shrimp meat.
4. Combine all products together. Add cream, flour and cheese to the total mass.

The taste of this soup cannot be compared with anything else. Delicate, soft and very aromatic, it will delight even the most sophisticated gourmet.

The crustacean is prized by gourmets around the world for its unique taste and health benefits. Seafood is sold frozen and boiled, so long-term heat treatment is not required. Shrimp soup looks attractive, is nutritious and tasty.

It won’t take much time, and the result will surprise and delight everyone in the household.

Shrimp soup perfectly diversifies the boring daily menu.

Ingredients:

• shrimp – 230 g;
• olive oil – 1 tbsp. spoon;
• onion – 1 pc.;
• water – 1700 ml (boiling water);
• soy sauce – 50 ml;
• carrots – 1 pc.;
• dill – 45 g;
• white cabbage – ¼ part.

Preparation:

1. Chop the onion into half rings.
2. Heat olive oil in a saucepan, add vegetables and sauté.
3. Place the shrimp, if in the shell, pre-clean and simmer.
4. Pour boiling water over, add salt and cook for 7 minutes. Add pepper.
5. Chop the cabbage and cut the carrots into cubes. Place in broth with shrimp.
6. After 8 minutes, add soy sauce.
7. Add chopped dill to the soup.
8. Leave for half an hour before serving.

An original dish with a creamy taste

The dish turns out healthy, refined, and tender. Creamy shrimp soup is very easy to make.

Ingredients:

• shrimp – 1100 g;
• mushrooms – 160 g;
• greens – 30 g;
• chicken broth – 750 ml;
• dry wine – 250 ml;
• heavy cream – 240 ml;
• whipped cream - a glass;
• nutmeg;
• butter;
• celery - branch;
• pepper;
• salt.

Preparation:

1. The seafood should be washed first. To easily peel, place the shrimp in boiling water, add salt and let sit for about 3 minutes.
2. Place butter in a frying pan, melt, add peeled shrimp and fry.
3. Chop the mushrooms and fry separately.
4. After frying, combine the products, add broth, add wine, and sprinkle with spices.
5. Add celery, cook for a quarter of an hour.
6. Take out the celery, pour in the cream, stir.
7. Pour into bowls and garnish the dish with chopped herbs.

Pumpkin soup with shrimp

The slightly sweet, thick base of the pumpkin chowder pairs perfectly with the shrimp.

Ingredients:

• pumpkin – 320 g;
• greens – 15 g;
• cream – 210 ml;
• butter – 55 g;
• tiger shrimps – 11 pcs.;
• pepper;
• garlic – 3 cloves.

Preparation:

1. Cut the pumpkin into pieces two centimeters thick, add water, and cook until soft.
2. Chop greens and garlic.
3. Using a blender, beat the orange vegetable, after draining the water, add cream, and boil.
4. Heat butter in a frying pan, sauté garlic, add shrimp. Fry, the seafood should turn pink.
5. Place in soup, sprinkle with herbs.

With melted cheese

The exquisite and very tasty soup with shrimp and melted cheese has a special aroma. It tastes best when cooked with chicken broth.

Ingredients:

• chicken broth – 650 ml;
• processed cheese – 320 g;
• potatoes – 4 pcs.;
• garlic – 2 cloves;
• peeled shrimp – 220 g;
• olive oil;
• hard cheese – 55 g;
• green;
• pepper;
• salt.

Preparation:

1. Place potato cubes into chicken broth.
2. Fry the prepared seafood in oil, sprinkle with pepper and salt.
3. Puree the potatoes in a blender, add chopped cheese and garlic to the liquid. Boil the soup, add seasoning, add shrimp.
4. Chop the greens, sprinkle on the finished dish, and let it brew before serving.

Cream soup with shrimp step by step

Fans of tender, light soups will enjoy this cooking variation.

To make it easy to remove the shell from shrimp: place them in boiling water for a minute, then in cold water for five seconds.

Ingredients:

• shrimp – 250 g;
• potatoes – 7 pcs.;
• broccoli – 150 g;
• bulb;
• processed cheese – 170 g;
• parmesan – 50 g;
• lemon juice – 1 tbsp. l.;
• olive oil – 5 tbsp. spoon;
• carrots – 0.5 pcs.;
• cream 10% – 100 ml;
• garlic – 1 clove;
• dill;
• white pepper;
• salt.

Preparation:

1. Remove the shell from the main component, add salt, sprinkle with pepper, and pour in lemon juice. Marinate for half an hour.
2. Cut potatoes, onions into cubes, carrots into circles, divide broccoli into florets. Pour water over the vegetables until it covers them, cook until tender, and puree.
3. Coarsely chop the processed cheese, pour in the cream, boil, stirring to dissolve. Pour into the main composition.
4. Fry shrimp in hot oil with garlic.
5. Grind the Parmesan on a fine grater and chop the greens.
6. Pour the cream soup into portions.
7. Garnish with shrimp, herbs and cheese.

In a slow cooker

The creamy aroma awakens the appetite. The creamy mass, decorated with shrimps, pleases the eye. A dietary, tasty, incredibly light dish will lift your spirits and make your lunch unforgettable.

Ingredients:

• potatoes – 3 pcs.;
• shrimp – 250 g;
• olive oil – 2 tbsp. spoons;
• processed cheese – 320 g;
• water – 2100 ml;
• medium carrots – 2 pcs.;
• tomato – 1 pc.;
• onion – 1 pc.;
• pepper;
• salt.

Preparation:

1. Using a coarse grater, grate the carrots, then the onion.
2. Set the appliance to the “Baking” mode and add enough oil. Place the grated vegetables and sauté.
3. Chop the potatoes and combine with the vegetables in a bowl. Pour boiling water over it.
4. Switch to “Extinguishing”.
5. Grate the cheese on a coarse grater, add to the bowl, add salt and pepper.
6. Set the timer for half an hour, cover with a lid.
7. Wash the tomato, cut into cubes, add to the rest of the ingredients.
8. After the multicooker signal, lower the prepared shrimp.
9. Switch to the “Keep Warm” mode by setting the timer for seven minutes.

How to make cheese soup with shrimp?

Another very simple cooking method that will always come to the rescue and help feed your family in a matter of minutes.

Ingredients:

• processed cheese – 420 g;
• dried parsley – 2 teaspoons;
• potatoes – 420 g;
• carrots – 270 g;
• water – 1700 ml;
• peeled shrimp – 420 g;
• salt – 1 teaspoon;
• dried dill – 2 teaspoons.

Preparation:

1. Place cheese slices into boiling water and stir.
2. Chop the potatoes, place small cubes in the cheese liquid, and cook for a quarter of an hour.
3. Grate the carrots on a medium grater; the vegetable will give the stew a beautiful shade. Saute with oil for three minutes, without frying too much. It should become a little softer.
4. Wait until the potatoes are ready, add the fried shrimp and the prepared shrimp, boil and add salt.
5. Add greens.
6. Leave for half an hour with the lid closed.

Tom yum soup with shrimp

In Thailand, this stew is very popular among tourists. But to try it, you don’t have to leave the country, just buy the necessary products and prepare an extraordinary soup in your kitchen.

Ingredients:

• tom yum paste – 1 teaspoon;
• king prawns – 170 g;
• cherry tomatoes – 10 pcs.;
• coconut milk - 8 tbsp. spoon;
• fish or chicken broth – 270 ml;
• fish sauce – 3 tbsp. spoons;
• lemon grass – 25 g;
• galangal – 35 g;
• kaffir lime leaves – 25 g;
• lemongrass – 35 g;
• cilantro – 35 g;
• chili pepper – 25 g;
• ginger – 3 slices;
• lemon juice – 1 tbsp. spoon;
• chili paste – 1 teaspoon;
• salt – 1 teaspoon.

Preparation:

1. Remove the shell and entrails from the shrimp by cutting into the back.
2. Cut galangal root and ginger into thin slices.
3. Grind the lemongrass in the same way and crush it in a mortar.
4. Boil the broth, add the prepared ingredients, add lime leaves, salt, pour in the pasta, and add the shrimp. Boil for 2-3 minutes.
5. Crush the chili in a mortar to make a paste. Send into broth.
6. Pour in fish sauce, then lemon juice, add chili paste.
7. Cut the tomatoes in half.
8. Pour in milk, add tomatoes, mix everything, boil.
9. Serve with cilantro leaves.

Unusual solyanka with shrimp

If you are a fan of exotic dishes, then it’s time to start preparing an unusual dish. Delight your family with a healthy and delicious stew.

Ingredients:

• olives – 8 pcs.;
• shrimp – 120 g;
• spices;
• onions – 2 pcs.;
• butter – 25 g;
• tomato paste – 2 teaspoons;
• pickled cucumber – 2 pcs.

Preparation:

1. Place onion half rings in melted butter and sauté until golden brown.
2. Boil the shrimp, do not drain the broth. Clean the seafood and cut it.
3. Remove the peel from the cucumbers and chop.
4. Place onion in boiling broth, add cucumbers and shrimp. Cook for five minutes.
5. Cut the olives into rings, combine with the liquid base, pour in the tomato paste, add spices. Simmer for 3-4 minutes.

Today we have a delicious Finnish-inspired soup. This wonderful soup is reminiscent of melted cheese soup, with the same delicate creamy taste. Along with shrimp, you can add any seafood you have on hand, such as mussels and squid, but even without them, the soup is still very tasty. Seafood makes a more festive option.

Compound:
(the quantity of products is indicated for a 3-liter pan)
heads, tails, ridges and skin of salmon or trout (we will need them for fish broth)
salmon fillet, I had 3 steaks weighing about 400 g.
shrimp: 300-400 g (I took king and Argentine shrimp)
potatoes: 3 pcs.
onion: 1 pc.
carrots: 1 pc.
cream: 500 ml.
salt, ground white pepper, bay leaf
fresh or dried dill

Preparation:
Thaw fish heads, tails and spines if frozen. The gills must be cut out of the heads, otherwise they can impart bitterness to the broth.

Pour water (1.5-2 liters) over the prepared parts of the fish, add a bay leaf, and you can also add a few black peppercorns for flavor. Cook the broth for 20-25 minutes after boiling over moderate heat, skim off any foam that forms.

Strain the finished broth so that no fish bones get into the soup.

Wash the salmon steaks, cut the fillets into cubes (bones and skin are also suitable for broth). Thaw and peel the shrimp.

Finely chop the onion and carrots; if desired, you can grate the carrots. Fry vegetables in vegetable oil.

Place diced potatoes into boiling, strained fish broth and cook for 5 minutes.

Then put the fish fillet into the soup and cook for about 5 minutes.

Add fried onions and carrots, pour in cream.

To prevent the cream from curdling, it is advisable to use at least 20% fat content. And, of course, the cream must be fresh.

After boiling, salt and pepper the soup to taste, add shrimp and simmer over low heat for 3-4 minutes.

This is a classic representative of Mediterranean and Asian cuisine, which is prepared from seafood, herbs and vegetables. The most famous shrimp soup recipe is traditional Thai Tom Yum. It is made with the addition of a special spice – lemongrass, which gives the dish a unique tart flavor. King and tiger prawns are often used to cook soups: the broth from them is rich and aromatic. Seafood should be boiled in its shells, which are the main source of flavor.

How to make shrimp soup

The main rule for cooking shrimp soup is to use unpeeled seafood. Remember that the richest and most flavorful shrimp broth is obtained by boiling them in their shells, which should then be removed. The most popular recipes use ingredients other than seafood. The most successful combinations are: cream, processed cheese, green beans, chili pepper, capers. Hot and spicy spices and soy sauce are often used.

Shrimp soup recipes

In the classic version, the dish is prepared with the addition of cream or melted cheese, which will give the broth a pleasant aroma and thick consistency. Remember that the ingredients should be cut into equal pieces and placed in a certain sequence so that all components are cooked at the same time and do not become overcooked. So, it is better to put hard carrots, potatoes and dried spices at the very beginning, and cabbage, vegetable purees and cream at the end.

Classic shrimp soup

• Time: 50 minutes.
• Calorie content of the dish: 45 kcal/100 grams.
• Purpose: lunch.
• Cuisine: Asian.
• Difficulty: easy.

Light diet shrimp soup is especially tasty if you cook it with a broth of freshly frozen seafood boiled in their shells. Remember that when cooking, the main part of the aroma comes from the chitinous cover of arthropods, which can be removed after cooking. Instead of dill, any spicy herb like cilantro or even arugula is perfect.

Ingredients:

• frozen king prawns – 300 g;
• olive oil – 1 tbsp. l.;
• onions – 1 pc.;
• soy sauce – 3 tbsp. l.;
• fresh carrots – 100 g;
• dill - 1 bunch.

Cooking method:

1. Thaw the shrimp, fill with 2 liters of clean water, add 2 tbsp. l. table salt, boil for 60–80 seconds. Remove the seafood from the broth, clean it, and remove the entrails.
2. Peel the onion from dry layers, cut off the ends, and chop finely.
3. Rinse the carrots thoroughly to remove dirt, peel off the skin with a knife or vegetable peeler, cut off the rhizome, and grate into thin strips on a fine grater.
4. Sprinkle dill with water, cut off excess stems, and chop.
5. Place carrots, onions into the boiling broth, pour in soy sauce and vegetable oil.
6. Cook the king prawn soup for 30–35 minutes over medium heat until the vegetables are tender. Before serving, add seafood and chopped dill again.

With cream

• Time: 50–60 minutes.
• Number of servings: 5–6 persons.
• Purpose: lunch.
• Cuisine: French.
• Difficulty: easy.

Classic creamy shrimp soup, prepared according to a recipe from French cuisine, will pleasantly surprise your guests with the unexpected wine taste and sweet aroma of shallots. The dish is perfect with seafood pasta and a light vegetable salad. To add a tart flavor to the soup, add a small amount of lime juice and dried oregano.

Ingredients:

• cream 35% – 300 ml;
• olive oil – 2 tbsp. l.;
• chilled tiger shrimps – 12 pcs.;
• leek – 200 g;
• shallots – 100 g;
• dry white wine – 100 ml;
• butter – 30 g;
• champignons – 300 g.

Cooking method:

1. Rinse the champignons thoroughly to remove sand and dirt, peel the skin from the cap, and cut into thin slices along the stem.
2. Wash the shallots, cut off the rhizome, chop into thin rings.
3. Fry the mushroom slices in a frying pan until golden brown, adding butter. Reduce heat, pour in wine and add shallots. Wait for the alcohol to evaporate.
4. Boil the shrimp in 2 liters of salted boiling water, remove them from the broth and peel off the shells.
5. Wash the leeks and chop them into rings.
6. Add sautéed mushrooms, leeks, olive oil and peeled shrimp to the seafood broth.
7. Cook the soup for 20 minutes, then pour in the cream and bring to a boil.

With cheese

• Time: 45 minutes.
• Number of servings: 5–6 persons.
• Calorie content of the dish: 63 kcal/100 grams.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

Simple and easy to prepare, shrimp soup is perfect for a quick and satisfying lunch. Remember that it is better to choose processed cheese with an original taste without adding flavorings, which can become bitter when added to the broth. Add dried herbs and spices at least 30 minutes before the dish is fully cooked so that they have time to soften.

Ingredients:

• processed cheese – 250 g;
• olive oil – 2 tbsp. l.;
• white cabbage – 200 g;
• peeled cocktail shrimp – 250 g;
• onions – 2 pcs.;
• ground nutmeg – 1 pinch;
• canned white beans – 150 g.

Cooking method:

1. Wash the cabbage, cut out the stalk, separate the leaves and cut them into small pieces.
2. Peel the bulbs, cut off the rhizome, chop into small cubes.
3. Remove the beans from the jar and place in a colander.
4. Boil 3 liters of clean water in a saucepan, add shrimp, cabbage, onions, beans, add olive oil, processed cheese, and nutmeg.
5. Cook the soup for 35 minutes, stirring constantly until the cheese is completely dissolved.

With vegetables

• Time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 57 kcal/100 grams.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

This original seafood solyanka is perfect for a hearty lunch. It is not necessary to defrost shrimp before placing them in boiling water. Remember that you cannot drain the brine from pickled cucumbers - add them to the soup along with the liquid. To make the pickle more rich and thick, let it brew under a tightly closed lid for 1–1.5 hours.

Ingredients:

• potatoes – 300 g;
• frozen cocktail shrimp – 300 g;
• Chinese cabbage – 200 g;
• onion – 1 pc.;
• pickled cucumbers – 200 g;
• canned olives without pits – 150 g;
• tomato paste – 3 tbsp. l.;
• olive oil – 3 tbsp. l.

Cooking method:

1. Heat the tomato paste in a frying pan, stirring constantly, for five minutes.
2. Wash the cabbage and chop into short strips.
3. Peel the onion and cut into medium cubes.
4. Cut the cucumbers into small short strips.
5. Wash the potatoes thoroughly, cut into medium cubes with the skin (if it is thin and light).
6. Remove the olives from the jar and place in a colander to remove the brine.
7. Pour 3 liters of water into a saucepan, bring to a boil, add vegetables, shrimp, tomato paste, olive oil, cook for 50-55 minutes over low heat.

Cream soup with shrimp

• Time: 1.5 hours.
• Number of servings: 5–6 persons.
• Calorie content of the dish: 72 kcal/100 grams.
• Purpose: lunch.
• Cuisine: French.
• Difficulty: easy.

Very tasty and satisfying shrimp cream soup. It has a pleasant creamy taste and thick consistency, perfectly emphasizing the taste of boiled vegetables and shrimp. Arugula in the recipe can be replaced with finely chopped cilantro. To improve the overall taste of the dish, cook it in beef or chicken broth, which will add an interesting aroma to the soup. You can achieve a thicker consistency by adding a little sour cream or flour.

Ingredients:

• cauliflower – 400 g;
• champignons – 400 g;
• hops-suneli - 1 tbsp. l.;
• cream 35% – 300 ml;
• chilled king prawns – 300 g;
• arugula – 50 g.

Cooking method:

1. Rinse the cabbage thoroughly and separate into individual inflorescences.
2. Rinse the champignons thoroughly to remove dirt and sand, peel the skin from the cap, and cut into slices along the stem.
3. Pour 2.5 liters of clean water over the prepared vegetables, boil until soft, pour in the cream, add the khmeli-suneli seasoning. Using an immersion blender, puree the ingredients in a saucepan.
4. Boil the shrimp in salted boiling water for 45–60 seconds, remove the shells.
5. Rinse the arugula.
6. Serve the dish by adding shrimp and arugula to the cream soup.

Tom yum soup

• Time: 60–70 minutes.
• Number of servings: 5–6 persons.
• Calorie content of the dish: 61 kcal/100 grams.
• Purpose: lunch.
• Cuisine: Thai.
• Difficulty: easy.

The classic Thai seafood and shrimp soup recipe can be easily adapted to use more common ingredients. So, the original spicy herb lemongrass is replaced with cilantro, shiitake mushrooms with oyster mushrooms, and coconut milk with cream. The result is an excellent light soup, well suited for any time of year. Remember that instead of cocktail shrimp, you can use king or tiger shrimp - they should first be boiled and peeled.

Ingredients:

• oyster mushrooms – 250 g;
• boiled-frozen cocktail shrimp – 300 g;
• chili sauce – 1 tbsp. l.;
• cilantro – 1 bunch;
• onion – 1 pc.;
• fish sauce – 3 tbsp. l.;
• leek – 200 g;
• cream 35% – 100 ml.

Cooking method:

1. Wash the oyster mushrooms, separate and cut into small equal pieces.
2. Sprinkle cilantro with water and chop finely.
3. Peel the onion and chop into small cubes.
4. Wash the leek, cut off the rhizome, chop into half rings.
5. Combine all ingredients, add shrimp, chili sauce, fish sauce, add 3 liters of water.
6. Cook the soup for 30 minutes over medium heat, pour in the cream, and boil for another 5 minutes.
7. Serve garnished with chopped cilantro.

Video

Step-by-step recipes for preparing cream soup with shrimp, salmon, mussels and vegetables (+recipe with photos)

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

6 gr.

Carbohydrates

160 kcal.

Option 1: Cream soup with shrimp - classic recipe

Cream soup with shrimp is tender, with a pleasant silky consistency, aromatic and simply magical in taste. This soup is easy to prepare, believe me, at home it will cost you several times cheaper than ordering it in a restaurant, and besides, the soup will taste great, it’s impossible to spoil this option.

For the recipe we will use our favorite shrimp, preferably medium-sized, not the smallest. I also suggest adding some vegetables to the recipe - potatoes, carrots and onions - the soup will be hearty. It is better to prepare shrimp soup for one time; if you serve it the next day, the taste will not be the same.

Ingredients:

• Shrimp - 300 g
• Cream 10% - 250 ml
• Water - 400 ml
• Potatoes - 1-2 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Salt, pepper - to taste
• Vegetable oil - 1 tbsp.

Step-by-step recipe with photos

Prepare all the necessary ingredients according to the list. Select medium-sized potatoes, peel the tubers, wash and dry. Cut the potatoes however you like.

Peel the onions, rinse and cut into cubes. You can immediately prepare the frying pan, grease it with a little oil, and add the onion slices.

Next, peel the carrots, wash well and dry. You can cut the carrots into small pieces, you can grate them - there is not much difference, since the ingredients will still be chopped. Add carrots to the pan and brown the vegetables for a few minutes. There is no need to fry the vegetables; they should just be lightly browned.

Prepare a pan that is suitable in volume, place the potatoes in the pan. Boil frozen shrimp in a separate pan - use 450-500 ml of water for all shrimp - cook for 7-8 minutes.

Add vegetables to potatoes and pour in cream.

Strain the shrimp broth through a sieve, pour the aromatic shrimp broth into a saucepan with cream. Cook everything together for 25-30 minutes over low heat.

The shrimp need to be cooled.

After cleaning the shrimp, leave a few for decoration if desired.

Grind all the ingredients in a saucepan using an immersion blender, now add shrimp and salt and pepper. Boil the soup for a couple of minutes and pour into bowls.

Bon appetit!

Option 2: Quick recipe for creamy shrimp soup

Shrimp soup can be prepared in just half an hour. Together with melted cheese, the soup turns out very tasty, rich in vitamins, tender and with a pleasant creamy aroma.

Ingredients:

• 25 shrimp (gray);
• a couple of potatoes;
• carrot;
• three processed cheeses;
• celery stalk.

How to quickly prepare creamy shrimp soup

Boil the shrimp in their shell for about 10-13 minutes. Remove from the water and leave to cool.

Peel the potatoes and cut into small slices.

Peel the carrots, wash and cut into thin circles or squares.

Peel the celery stalk and chop it into small rings.

Place the prepared vegetables into the shrimp broth. Add salt and put on the stove. Cook, stirring occasionally until fully cooked. Then beat with a blender until smooth and put the pan on the stove again, reduce the heat to medium.

Cut the processed cheese into several pieces and place in a saucepan. Cook, stirring constantly, until the cheese is completely melted.

Remove the shell from the shrimp. Cut the meat into 2-3 parts and add to the soup and remove it from the stove.

Serve, garnishing each serving of cream soup with chopped fresh herbs. Dried garlic or onion spices can be added to the soup to enhance the taste.

Option 3: Cream soup with shrimp and salmon

The combination of shrimp and salmon in the soup will surprise even the most demanding gourmet. This dish can be prepared not only for household members, but also on holidays for treating guests.

Ingredients:

• 300 gr. salmon fillet;
• 10 king prawns;
• a couple of potatoes;
• carrot;
• two onions;
• salt;
• a piece of cheese to taste;
• three tablespoons of wheat flour;
• fresh ginger.

How to cook

Peel one onion. Pour water into a saucepan, put the fish fillet and onion (whole) in it and cook for about half an hour.

When the salmon is ready, remove it from the pan, let it cool and cut it into small squares. You can also simply divide it into strips with your hands.

Peel the potatoes. Wash and cut into cubes. Transfer to the fish broth, removing the onion. Boil potatoes until soft.

Peel the carrots and onions, rinse and chop as finely as possible. Pour some vegetable oil into a frying pan, add a piece of fresh ginger and fry the vegetables until they acquire a golden hue.

About 5 minutes before the potatoes are ready, add the fried vegetables (without ginger) and peeled shrimp.

Pour the flour into the pan with the soup in a thin stream, stirring constantly so that no lumps form. Remove from heat and blend all ingredients using an immersion blender. Bring to a boil again and turn off the stove.

Grate the cheese on a fine grater and decorate each serving of soup with it. Soy sauce mixed with garlic and melted cheese is perfect for this soup.

Option 4: Cream soup with shrimp and pumpkin in a slow cooker

Even though the recipe contains pumpkin, the soup will not taste sweet. Since a lot of spices will be used during cooking, and it should be served with shrimp and seeds.

Ingredients:

• 250 gr. frozen shrimp;
• 500 gr. pumpkin pulp;
• two tomatoes;
• two carrots;
• a clove of garlic;
• three tablespoons of orange juice;
• vegetable oil;
• a teaspoon of dried basil and thyme;
• a teaspoon of ground black pepper;
• three tablespoons of peeled pumpkin seeds;
• turmeric and salt.

Step by step recipe

Thaw and peel the shrimp in advance.

Peel a clove of garlic and finely chop it with a knife.

Pour a tablespoon of vegetable oil into the multicooker bowl and press the frying mode. When the oil is hot, place the seeds, shrimp and garlic in a bowl. Sprinkle with pepper and stir. Fry for about 8-10 minutes, and then drain in a colander to drain excess oil.

Peel the pumpkin and carrots and cut into small pieces.

Wash the tomatoes, chop finely - it is better to remove the skin.

Pour four tablespoons of vegetable oil into the multicooker bowl. Place the prepared vegetables into it, mix everything and cover with a lid. Cook for about 15-20 minutes on baking mode.

Place the vegetable mixture and shrimp (leave a few pieces) into a deep bowl. Use a blender to puree, add salt and a little ground black pepper, dried herbs and turmeric.

Pour the vegetable and shrimp puree back into the slow cooker, add orange juice and a little water. Turn on the extinguishing mode for 15 minutes. After the time has passed, leave the soup in the heating mode for 8-10 minutes.

Serve the soup, garnishing each serving with fried seeds and shrimp. Spices can be changed to your liking and taste.

Option 5: Cream soup with shrimp and mussels

Dishes with shrimp go well with other seafood. Thus, you can add mussels to creamy shrimp soup. If it is not possible to purchase them fresh, then frozen ones are also suitable.

Ingredients:

• two leeks;
• four potatoes;
• a glass of milk;
• five shrimp;
• six mussels;
• half a glass of white wine;
• two tablespoons of olive oil;
• some fresh herbs;
• sprig of thyme;
• a piece of feta cheese;
• salt.

How to cook

Wash the white part of the leek and chop coarsely. Peel the potatoes, wash them and cut them into the same pieces as the onions. Melt butter in a small saucepan, add vegetables to it and fry over low heat until nice golden brown.

In a separate pan, cook shrimp and mussels. For shrimp, a couple of minutes in boiling water is enough, and for mussels - 5-8 minutes. Cool seafood and remove shells.

Heat a frying pan with olive oil over medium heat. Place shrimp and mussels in it and fry. Then pour in white wine and simmer the seafood until the wine has completely evaporated.

Pour a little water into the pan with the potatoes and leeks. When it starts to boil, add milk and cook for about 20 minutes over low heat.

Place the finished potatoes and onions without broth into a blender container, add finely chopped fresh herbs and shrimp and mussels. While chopping, add milk broth little by little so that the consistency of the soup is not too thick.

Place the chopped vegetables in a saucepan and add salt. Add small pieces of cheese (keep some for decoration) and thyme petals. Warm it up a little and turn off the stove.

Cut the remaining cheese into small cubes and decorate each serving with it. Bon appetit!

Option 6: Original recipe for creamy shrimp soup

Cream soup with shrimp is a very tasty dish with a pleasant creamy texture and aroma. It can be light, prepared from a minimum of ingredients, or more satisfying. To taste this dish, you don’t have to go to a restaurant with Mediterranean cuisine; this soup can be easily prepared at home.

Shrimp soup is found in almost every kitchen of the country where seafood was originally eaten. In Japan, the soup is prepared according to the classic recipe, in Thailand - with spicy additives and coconut milk, and in Italy - with wine and tomatoes.

Ingredients:

• 550-600 gr. potatoes;
• 600 gr. shrimp (frozen);
• 550-600 ml. cream of any fat content;
• a tablespoon of butter;
• bay leaf;
• black peppercorns, salt;
• fresh parsley;
• 180-200 gr. feta cheese;
• sprig of thyme.

Step-by-step recipe for creamy shrimp soup

Pour water into a saucepan, add salt and place on the stove. If desired, you can add spicy spices. When the water starts to boil, pour the defrosted shrimp into it, immediately turn off the stove and close the pan with a lid. In a couple of minutes the shrimp will be ready.

Peel the cooled shrimp from the shell. When boiled, you should get about 200 grams of shrimp.

Cut the skin off the potatoes. Wash the root vegetable well and cut into equal slices. Boil in salted water with pepper and bay leaf until soft.

Drain the potato broth, remove the peppercorns and bay leaves. Warm the cream slightly, as when cold it will turn the mashed potatoes into a gray mass, so it is important that the cream is warm.

Add butter and shrimp to potatoes. A few shrimp can be left for a nice presentation of the soup. Puree all ingredients in a blender for half an hour.

Pour the cream into the pan and turn the blender back on. Taste the dish for salt and add if necessary.

Place the cheese in a separate cup, add thyme. Using a fork, grind the cheese with the spices, then put this mixture into a pastry bag. Place in a nice mound in a gravy boat.

Divide the cream soup into bowls, top with shrimp and a little chopped parsley. The sauce is served to be eaten as a bite with soup.