Creamy Shrimp Soup
A luxurious, silky soup combining tender shrimp and mushrooms in a cream base, finished with vibrant pomegranate seeds, fresh basil, toasted pine nuts, and a drizzle of chili oil for depth and heat.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 lb shrimp
- 1.5 cups heavy cream
- 8 oz white button mushrooms
- 1 whole red bell pepper
- 6 whole cherry tomatoes
- 1 whole cinnamon stick
- 2 tbsp chili oil
- ¼ cup pine nuts
- ¼ cup fresh basil
- ½ cup pomegranate seeds
Instructions
- 1
Sauté sliced mushrooms, diced bell pepper, and halved tomatoes until tender, about 5 minutes.
- 2
Add shrimp and cinnamon stick, cook until shrimp turn pink, 3-4 minutes.
- 3
Pour in cream and simmer gently for 5 minutes without boiling.
- 4
Remove cinnamon stick and season with salt and pepper to taste.
- 5
Ladle soup into bowls and top with pomegranate seeds, toasted pine nuts, and basil.
- 6
Drizzle each serving with chili oil and serve immediately.
Tools you’ll need
- large saucepan
- knife
- cutting board
- wooden spoon
- ladle
- bowls
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