Shrimp and Vegetable Soup

shrimp-vegetable-soup
Photo by Paul Sirisalee
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 248 calories
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 176 mg
    • Sodium 945 mg
    • Protein 26 g
    • Carbohydrate 15 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 122 mg

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1 onion, chopped
  3. Check 1 carrot, chopped
  4. Check 1 fennel bulb, chopped, plus fronds for serving
  5. Check 2tablespoons tomato paste
  6. Check 1pound peeled and deveined medium shrimp
  7. Check 2 8-ounce bottles clam juice
  8. Check 1 14.5-ounce can diced tomatoes
  9. Check kosher salt and black pepper

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and chopped fennel and cook until softened, 6 to 8 minutes. Stir in the tomato paste.
  2. Add the shrimp, clam juice, tomatoes and their juices, and 1½ cups water to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer until the shrimp are opaque, about 2 minutes. Sprinkle with the fennel fronds.