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Feta Shrimp Soup


"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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45 m servings 329 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 207 mg
  • 69%
  • Sodium:
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  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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Read all reviews 25
  1. 30 Ratings

Most helpful positive review

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 h...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 h...

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!...

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.

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 fres...

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 l...

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

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 w...

When making this, I admittedly cheated and used canned plum tomatoes, however, it probably didn't taste much different. This really was quite good, if not a little bit fishy. The amount of clam ...

This is so good! We used cooking sherry instead of the dry white wine and fat free feta cheese. It came out great. Thanks for sharing!