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This Creamy Shrimp Soup is a comforting, elegant meal that’s surprisingly simple to make. It features a rich, velvety broth and sweet, plump shrimp balanced with fresh herbs. You’ll love how the layers of flavor come together for a truly satisfying bowl.

Why You’ll Love This Creamy Shrimp Soup

Comforting & cozy: The creamy, savory broth feels like a warm hug.
Complex yet simple: Sweet shrimp, smoky paprika, and fresh dill create harmony.
Quick to make: Ready in under an hour for a special weeknight dinner.
Versatile & adaptable: Easily swap veggies or adjust spice to your taste.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp unsalted butter
1 medium yellow onion, finely diced
2 celery stalks, finely chopped
2 medium carrots, peeled and diced
3 cloves garlic, minced
1 tsp smoked paprika
¼ cup all-purpose flour
4 cups seafood or chicken stock
1 bay leaf
1 cup heavy cream (or half-and-half for a lighter version)
2 tbsp fresh dill, chopped
1 tbsp fresh lemon juice
Salt and freshly ground black pepper, to taste

Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a sharp knife for prepping the vegetables.

Notes: Using a good seafood stock amplifies the shrimp flavor. Don’t skip the fresh dill and lemon juice—they brighten the dish and balance the creaminess.

Nutrition (per serving)

Calories:	320 kcal
Protein:	22 g
Fat:	18 g
Carbs:	16 g
Fiber:	2 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Get your shrimp right. I highly recommend using raw, peeled, and deveined shrimp for the best texture and flavor. If using frozen shrimp, thaw them completely in the refrigerator overnight and pat them very dry with paper towels before cooking.
Don’t rush the vegetable sauté. This step, called sweating, is where you build the foundational flavor of the soup. You want the onions, celery, and carrots to become soft and fragrant without browning, which takes about 8-10 minutes.
Why smoked paprika? It adds a subtle, smoky depth that complements the sweetness of the shrimp perfectly. If you only have sweet paprika, that will work, but you’ll miss that extra layer of flavor.
Fresh herbs are non-negotiable. Dried dill simply won’t provide the same bright, aromatic punch as fresh. If you must substitute, use fresh parsley or chives, but the dill is really the star here.

How to Make Creamy Shrimp Soup

Step 1: Start by preparing your shrimp. If they aren’t already prepared, peel and devein them, then pat them thoroughly dry with paper towels. This is crucial for getting a good sear later. Season the shrimp lightly with a pinch of salt and pepper and set them aside while you start the soup base.

Step 2: In your large Dutch oven or soup pot, melt the butter over medium heat. Once it’s foaming, add the diced onion, celery, and carrots. You’ll notice a wonderful aroma starting to fill your kitchen. Cook, stirring occasionally, for about 8-10 minutes until the vegetables have softened significantly but haven’t taken on any color.

Step 3: Add the minced garlic and smoked paprika to the pot. Stir constantly for about 60 seconds—just until the garlic is fragrant. You don’t want it to burn, or it will turn bitter. This quick cook unlocks the oils in the spices and toasts the garlic perfectly.

Step 4: Sprinkle the flour over the vegetable mixture. Stir continuously for another two minutes to cook out the raw flour taste. The mixture will look pasty and clump together—this is normal! You’re creating a roux, which will naturally thicken your soup to a lovely, velvety consistency.

Step 5: Gradually pour in the seafood stock, whisking constantly as you do to prevent any lumps from forming. The mixture will thicken almost immediately. Add the bay leaf, bring the soup to a gentle simmer, and then reduce the heat to low. Let it cook uncovered for about 10 minutes to allow the flavors to meld and the vegetables to become completely tender.

Step 6: While the soup simmers, it’s time to cook the shrimp. You can do this in the soup, but for the best texture, I prefer a quick sear in a separate pan. Heat a teaspoon of oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for just 60-90 seconds per side, until they are pink and opaque. Remove them immediately to prevent overcooking.

Step 7: Back to the soup pot. Turn the heat down to the lowest setting. Stir in the heavy cream. You’ll see the color transform into a beautiful pale orange. Be careful not to let the soup boil after adding the cream, as this can cause it to curdle.

Step 8: Add the cooked shrimp, along with any juices from the plate, into the creamy soup. Stir in the fresh dill and the tablespoon of lemon juice. Taste the soup and season generously with salt and black pepper. The lemon juice is the final magic touch—it cuts through the richness and makes all the flavors pop.

Step 9: Remove the pot from the heat and fish out the bay leaf. Let the soup sit for just a couple of minutes before ladling it into bowls. This brief resting period allows the flavors to settle and integrate perfectly. Serve it hot, with an extra sprinkle of dill on top for a fresh, vibrant look.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 3 days.
Freezer: Not recommended—cream can separate and shrimp become tough.
Reviving: Reheat gently on low; add a splash of stock if thickened.

Serving Suggestions

Complementary Dishes

Crusty sourdough bread — There’s nothing better for sopping up every last drop of that creamy broth. The chewy texture and slight tang are a perfect match.
A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp dressing provide a refreshing, palate-cleansing contrast to the rich soup.
Garlic herb croutons — Homemade croutons add a fantastic crunch and a burst of garlic flavor that elevates the soup from a meal to an experience.

Drinks

A crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the soup and help balance the creaminess beautifully.
A light lager or pilsner — The clean, crisp bubbles are incredibly refreshing and won’t overwhelm the delicate flavors of the shrimp and herbs.
Sparkling water with a lemon wedge — A non-alcoholic option that still provides the effervescence and citrus zing needed to cut through the richness.

Something Sweet

Lemon sorbet — It’s a light, palate-cleansing finish that continues the citrus theme from the soup, leaving you feeling refreshed.
Shortbread cookies — Their buttery, simple sweetness is a lovely, uncomplicated end to a meal that’s already full of flavor.
Panna Cotta with a berry coulis — This creamy dessert feels elegant and continues the creamy theme, but the tart berry sauce provides a perfect counterpoint.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook incredibly fast and become tough and rubbery if left on the heat for too long. The moment they turn pink and opaque, they’re done. I’ve messed this up before too, and it’s a real shame.
Adding the cream while the soup is boiling. Introducing dairy to a rolling boil is a surefire way to make your beautiful soup curdle. Always reduce the heat to low before stirring in the cream.
Skipping the flour (the roux). The roux is what gives the soup its body and velvety texture. Without it, you’ll have a thin, brothy soup rather than a luxurious, creamy one.
Forgetting the acid at the end. That splash of lemon juice is not just a garnish. It’s a crucial ingredient that balances the fat from the cream and butter, lifting all the other flavors. Don’t leave it out!

Expert Tips

Tip: For an even deeper flavor, use the shrimp shells to make a quick stock. Sauté the shells in a bit of oil until pink and fragrant, then cover with water and simmer for 20 minutes. Strain and use this liquid instead of store-bought stock.
Tip: If you want a thicker soup, let it simmer for a few extra minutes after adding the cream to reduce slightly. For a thinner soup, just add a splash more stock until it reaches your desired consistency.
Tip: This soup is a fantastic make-ahead meal. Prepare it completely, but wait to add the shrimp, dill, and lemon juice until you reheat it. This keeps the shrimp tender and the herbs bright.
Tip: To make this soup even richer, stir in a quarter cup of grated Parmesan cheese along with the cream. It adds a wonderful savory, umami depth that is absolutely irresistible.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp are often more convenient and can be just as good as fresh. The key is to thaw them properly. The best method is to transfer them from the freezer to the refrigerator the night before. If you’re in a pinch, you can place them in a sealed plastic bag and submerge them in cold water for about 30 minutes. Just be sure to pat them very dry before cooking to ensure a good sear and to prevent the soup from becoming watery.

How can I make this soup lighter?
You have a few great options for a lighter version. First, you can substitute the heavy cream with half-and-half or even whole milk, though the soup will be slightly less rich. You could also use a lighter roux by reducing the butter and flour by half, or even skip the roux entirely and use a cornstarch slurry (a tablespoon of cornstarch mixed with two tablespoons of cold water) to thicken the soup at the end, just before adding the cream.

How long will leftovers keep in the fridge?
This soup will keep well in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat on the stovetop. Avoid bringing it to a rolling boil, as this can cause the cream to separate and the shrimp to become tough. You may need to add a small splash of stock or water when reheating, as the soup tends to thicken as it sits.

Can I freeze creamy shrimp soup?
I don’t recommend freezing this soup. Dairy-based soups with seafood don’t freeze well, as the cream can separate and become grainy upon thawing, and the shrimp will become very tough and watery. This is truly a “make it and eat it” kind of dish for the best texture and flavor experience.

What can I use instead of dill?
If you’re not a fan of dill, fresh tarragon would be a lovely, slightly anise-flavored substitute. Fresh parsley or chives would also work well, providing a different but still fresh, green flavor. I would avoid stronger herbs like rosemary or thyme, as they can overpower the delicate shrimp.

Creamy Shrimp Soup

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 40 minutes

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Make this easy Creamy Shrimp Soup recipe with plump shrimp and a rich, velvety broth. Ready in 40 minutes! Get the step-by-step guide now.

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
2 tbsp unsalted butter
1 medium yellow onion (finely diced)
2 celery stalks (finely chopped)
2 medium carrots (peeled and diced)
3 cloves garlic (minced)
1 tsp smoked paprika
0.25 cup all-purpose flour
4 cups seafood or chicken stock
1 bay leaf
1 cup heavy cream (or half-and-half for a lighter version)
2 tbsp fresh dill (chopped)
1 tbsp fresh lemon juice
Salt and freshly ground black pepper (to taste)

Instructions

01
Start by preparing your shrimp. If they aren’t already prepared, peel and devein them, then pat them thoroughly dry with paper towels. This is crucial for getting a good sear later. Season the shrimp lightly with a pinch of salt and pepper and set them aside while you start the soup base.
02
In your large Dutch oven or soup pot, melt the butter over medium heat. Once it’s foaming, add the diced onion, celery, and carrots. You’ll notice a wonderful aroma starting to fill your kitchen. Cook, stirring occasionally, for about 8-10 minutes until the vegetables have softened significantly but haven’t taken on any color.
03
Add the minced garlic and smoked paprika to the pot. Stir constantly for about 60 seconds—just until the garlic is fragrant. You don’t want it to burn, or it will turn bitter. This quick cook unlocks the oils in the spices and toasts the garlic perfectly.
04
Sprinkle the flour over the vegetable mixture. Stir continuously for another two minutes to cook out the raw flour taste. The mixture will look pasty and clump together—this is normal! You’re creating a roux, which will naturally thicken your soup to a lovely, velvety consistency.
05
Gradually pour in the seafood stock, whisking constantly as you do to prevent any lumps from forming. The mixture will thicken almost immediately. Add the bay leaf, bring the soup to a gentle simmer, and then reduce the heat to low. Let it cook uncovered for about 10 minutes to allow the flavors to meld and the vegetables to become completely tender.
06
While the soup simmers, it’s time to cook the shrimp. You can do this in the soup, but for the best texture, I prefer a quick sear in a separate pan. Heat a teaspoon of oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for just 60-90 seconds per side, until they are pink and opaque. Remove them immediately to prevent overcooking.
07
Back to the soup pot. Turn the heat down to the lowest setting. Stir in the heavy cream. You’ll see the color transform into a beautiful pale orange. Be careful not to let the soup boil after adding the cream, as this can cause it to curdle.
08
Add the cooked shrimp, along with any juices from the plate, into the creamy soup. Stir in the fresh dill and the tablespoon of lemon juice. Taste the soup and season generously with salt and black pepper. The lemon juice is the final magic touch—it cuts through the richness and makes all the flavors pop.
09
Remove the pot from the heat and fish out the bay leaf. Let the soup sit for just a couple of minutes before ladling it into bowls. This brief resting period allows the flavors to settle and integrate perfectly. Serve it hot, with an extra sprinkle of dill on top for a fresh, vibrant look.