Shrimp and Vegetable Soup

Shrimp and Vegetable Soup
Paul Sirisalee
Bottled clam juice and tomato paste boost the flavor in this aromatic soup.

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Serves 4
preparation
15
minutes
cooking
30
minutes

Ingredients

2
tablespoons
olive oil
1
onion, chopped
1
carrot, chopped
1
fennel bulb, chopped, plus fronds for serving
2
tablespoons
tomato paste
1
pound
peeled and deveined medium shrimp
2
8-ounce bottles clam juice
1
14.5-ounce can diced tomatoes
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.

 

Charlyne Mattox
February 2012

Nutritional Information

  • Per Serving
  • Calories 248
  • 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
What does this mean? See Nutrition 101.

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