Feta Shrimp Soup Recipe - Allrecipes.com
Feta Shrimp Soup Recipe
  • READY IN 45 mins

Feta Shrimp Soup

Recipe by  

"A wonderful shrimp soup flavored with feta cheese, clam juice, white wine & tomatoes. Even the pickiest eaters in my family love it! Pinot Grigio is suggested for the wine."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Melt the butter and heat the olive oil in a large pot over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the tomatoes, clam juice, and wine. Season with oregano, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 10 minutes.
  2. Transfer soup in batches to a blender, and puree until smooth. Return to the pot, and stir in feta cheese. Continue cooking 10 minutes.
  3. Stir the shrimp into the soup, and continue cooking 3 minutes, or until shrimp are opaque. Mix in parsley just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2005

This almost seems like a restaurant-quality style soup. I subbed a pound can of diced tomatoes (undrained) for the fresh tomatoes. I didn't blend it either. It was fine. This is a soup you have to finish the day it's made or the shrimp will become tough with reheating - no matter how gently you do it. I used reduced fat feta & added it to individual bowls instead of the pot. It sank right away. Some garlic croutons, or even toasted garlic bread would be a good suggestion for each bowl. Then, when you add the feta it has a "raft" & can be better distributed with each spoonful instead of the last one.

Most Helpful Critical Review
Jul 13, 2005

Um...this was OK. I like the feta idea, but it was a little gritty in the soup. I may try this one again minus the feta and add some basil to the puree.


26 Ratings

May 25, 2010

Yummy. I used diced canned tomatoes in place of the fresh and then used seeded and diced roma tomatoes and parsley for the garnish. Served with fresh rolls, we really enjoyed this.

Jun 13, 2011

I followed this recipe to the "T" 100%... and it was sensational! The fresh parsley in the end gave it that fresh tasting *pop* that only fresh parsley can give! It put it over the top for us! It was like something you'd taste in a 5 star restaurant! LOVE THIS! ***NOTE - I am going to try making the soup the night before I need it BUT will NOT ADD the shrimp until I serve the soup the next day. I'll simmer it 3 min to reheat/and cook the shrimp. I think this will work. ***NEW NOTE*** I have since made this using chicken broth as a substitute for the clam juice and I could not tell any difference in the delicious flavor. Chicken broth is much more economical then using the clam juice.

Nov 24, 2005

Fantastic soup! My guests raved about this soup and asked for the recipe. I omitted the cheese, but served the soup topped with a crouton made of a slice of asiago cheese bread topped with fresh garlic, parmesan cheese and butter for a more elegant presentation.

Apr 13, 2011

Thanks for the recipe! I made it just as written except that I left out the butter and oil. It had a lot of flavor and didn't need any salt or other taste enhancers added to it. A very good low-sodium dish that I will make again.

Nov 22, 2010

EXCELLENT! So good! I used hand held emulsion blender.

Dec 15, 2009

Very good! I did make two small changes. Used canned tomatoes that I cut up quickly and used broth in place of clam juice (didnt have any). It was great! I will be making this again, topped with croutons too!


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  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 207 mg
  • 69%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 668 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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