Feta Shrimp Soup

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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.

—BOOKMARKER

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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.

—PuffNoodle

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22 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.

—DELTAQUEEN50

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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.

—Dung Beetle

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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.

—FREDA3G2B2G

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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.

—KKH3

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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!

—CLYNNC1

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Nov 22, 2010

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

—sheri

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Nutrition

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
765 mg
31%

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

Nutritional Information

Feta Shrimp Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 329
Calories from Fat: 152

% Daily Value *
Total Fat 16.9g 26 %
Saturated Fat 7.3g 36 %
Cholesterol 207mg 69 %
Sodium 765mg 31 %
Potassium 570mg 16 %
Total Carbohydrates 9.3g 3 %
Dietary Fiber 1.8g 7 %
Protein 24.1g 48 %
** Sugars 5.6g
Vitamin A 28 %
Vitamin C 32 %
Calcium 27 %
Iron 40 %
** Thiamin 13 %
Niacin 67 %
Vitamin B6 24 %
Magnesium 22 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.