Creamy Italian Shrimp Soup – Cozy Seafood Soup Recipe

Ingredients

• 28 g (2 tbsp)unsalted butter
• 1 mediumyellow onion, finely chopped
• 4 clovesgarlic, minced
• 16 g (2 tbsp)plain flour
• 960 ml (4 cups)low-sodium chicken or vegetable stock
• 30 g (2 tbsp)tomato purée
• 7.5 ml (1½ tsp)dried Italian seasoning
• 2.5 ml (½ tsp), or to tastesalt
• 1.25 ml (¼ tsp), or to tasteblack pepper
• 454 g (1 lb)large raw prawns (21–25 count), peeled and deveined
• 120 ml (½ cup)double cream
• 15 g (¼ cup)fresh parsley, chopped
• To servecrusty bread

Instructions

1. 1

   Soften the onion

   Melt the butter in a Dutch oven or heavy-based pot over a medium heat. Add the onion and cook for about 5–6 minutes, until softened.

2. 2

   Cook the garlic

   Stir in the minced garlic and cook for 1 minute, until fragrant.

3. 3

   Add flour and herbs

   Sprinkle the flour over the vegetables and stir continuously for 1 minute. Mix in the tomato purée and Italian seasoning, then cook for another minute.

4. 4

   Simmer the stock

   Gradually whisk in about 240 ml (1 cup) of stock until smooth, then pour in the rest. Bring to a simmer, lower the heat and cook gently for 10 minutes.

5. 5

   Season the broth

   Season the broth with salt and black pepper.

6. 6

   Cook the prawns

   Add the raw prawns and cook for 2–3 minutes, just until pink and opaque.

7. 7

   Finish with cream

   Take the pot off the heat. Slowly stir in the double cream and most of the chopped parsley.

8. 8

   Serve the soup

   Ladle into bowls, scatter over the remaining parsley and serve straight away with crusty bread.

What is creamy Italian shrimp soup?

This is an American-style creamy seafood soup, flavoured with tomato, garlic and dried Italian herbs. It is not a traditional regional Italian dish, but borrows familiar Italian-inspired flavours for a cosy bowl.

The method builds a lightly thickened broth before adding prawns and cream at the end. That timing keeps the seafood tender and lets the cream soften the tomato and herb flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 30g protein, 12g carbs, 17g fat.

The prawns provide most of the protein, while the flour, onion and tomato purée contribute carbohydrates. Butter and double cream account for much of the fat; the optional bread adds more carbohydrate, so it is not included in the estimate below. For a more balanced plate, serve a moderate amount of bread alongside a green salad or vegetables.

Build the flavour base

Onion and garlic: soften the onion in butter first, then add the garlic briefly so it becomes fragrant without browning.

Tomato and herbs: cooking the tomato purée and Italian seasoning for a minute helps blend them into the buttery base before the stock goes in.

Get a smooth broth

Flour: stir it into the vegetables for a full minute to cook away its raw taste. It thickens the stock into a broth that can cling lightly to the prawns.

Stock: whisk in the first cup gradually and smooth out any lumps before adding the remainder. Keep the soup at a gentle simmer rather than a hard boil.

Cook the prawns just enough

Prawns: add them only once the broth has simmered, then cook for 2–3 minutes until pink and opaque. Their exact cooking time depends on their size, so check them promptly.

Cream: take the pot off the heat before stirring it in. This avoids boiling the cream and helps preserve the soup's smooth texture.

Serve it while hot

Parsley: reserve a little for the bowls so the finished soup has a fresh, herby garnish.

Bread: serve with crusty bread for dipping into the creamy broth. A simple green salad or steamed vegetables also make a fresh side.

Plan the timing

The soup takes about 35 minutes from start to finish, with most of the cooking time spent softening the onion and simmering the stock. Chop the onion, garlic and parsley before heating the pot to keep the short final stages easy to manage.

Once the prawns go in, the soup is nearly ready. Have the bowls and bread ready so you can serve it as soon as the cream and parsley are stirred through.

Recipe notes & tips

• Use peeled, deveined prawns so they can go straight into the pot.
• Whisk the first portion of stock in gradually to help prevent lumps.
• Keep the broth at a gentle simmer after adding the remaining stock.
• Check the prawns as they cook and remove the pot from the heat once they are opaque.
• Stir the cream in off the heat for a smoother finish.

Variations

• Add vegetables: Stir in a handful of spinach near the end, just until wilted.
• Add a little heat: Sprinkle in chilli flakes with the Italian seasoning.
• Use fresh herbs: Replace the dried seasoning with a mix of chopped fresh Italian herbs.
• Make it dairy-free: Use a suitable plant-based butter and cream alternative.
• Try another seafood: Use an equal weight of peeled scallops, adjusting cooking time until just opaque.

Common mistakes to avoid

• Browning the garlic: It can turn bitter; add it after the onion and cook only until fragrant.
• Adding all the stock at once: The flour may clump; whisk in the first cup until smooth before adding the rest.
• Boiling the broth hard: A vigorous boil can make the texture less smooth; keep it at a gentle simmer.
• Overcooking the prawns: They can become tough; cook only until pink and opaque.
• Boiling after adding cream: This can affect the texture; remove the pot from the heat before stirring in the cream.

How to store

Refrigerate leftover soup in a covered container and use within 2 days. Reheat gently in a saucepan over a low heat until hot, stirring often; avoid boiling, as the prawns can toughen and the cream may lose its smooth texture.

Frequently asked questions