Vegetable Cream Soup with Shrimp
A silky, quick vegetable soup topped with succulent shrimp and fresh chives. Ready in about 20 minutes, this comforting bowl is perfect for a busy weeknight.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
In a large pot, melt the 2 tbsp butter over medium heat. Add the 4 cups frozen mixed vegetables and cook, stirring, until heated through, about 5 minutes.
Step 2
Pour in the 2 cups vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 8 minutes.
Step 3
Using an immersion blender, puree the soup until smooth. Stir in the 1/2 cup heavy cream and season with salt and pepper to taste.
Step 4
Add the 1/2 pound shrimp and cook until pink and opaque, about 3-4 minutes.
Step 5
Ladle the soup into bowls and garnish with the 2 tbsp chopped chives. Serve hot.
Tools you’ll need
- Large pot
- Immersion blender
- Ladle
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