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Quick and Spicy Shrimp Soup

A fast and comforting shrimp soup packed with vibrant veggies and a spicy kick, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Seafood
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh shrimp, peeled and deveined Fresh shrimp adds the best flavor.
  • 1 cup vegetable broth Can substitute chicken broth if desired.
  • 1 cup diced tomatoes Canned tomatoes can be used as well.
  • 1 cup bell peppers, chopped Any color of bell pepper is fine.
  • 1 cup zucchini, sliced Can swap for other veggies if preferred.
  • 1/2 cup onion, chopped Use yellow or white onion for best results.
  • 2 cloves garlic, minced Fresh garlic enhances flavor.
  • 1 tablespoon olive oil For sautéing vegetables.
  • 1 tablespoon hot sauce Adjust to taste for preferred spice level.
  • Salt and pepper to taste Essential for seasoning.
  • Fresh herbs (cilantro or parsley) for garnish Adds freshness to the dish.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add onion and garlic, sauté until soft.
  3. Stir in the bell peppers and zucchini, cooking for an additional 3-4 minutes.
  4. Add the diced tomatoes and vegetable broth, bringing the mixture to a boil.
  5. Once boiling, reduce the heat and add the shrimp and hot sauce.
  6. Simmer for about 5-7 minutes, until shrimp are cooked through.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh herbs.

Notes

Leftovers keep well in the fridge for about 3 days. Store in an airtight container and freeze for up to 3 months. Reheat slowly to avoid overcooking shrimp.