This cheese soup with shrimp is pure luxury. The creamy, cheesy base paired with perfectly sautéed shrimp creates a restaurant-quality dish that's surprisingly easy to make at home.
The key is cooking the shrimp separately and adding them at the end - this keeps them tender and succulent rather than rubbery. A splash of white wine adds sophistication without being overwhelming.
Selecting Shrimp
For best results:
- Large shrimp (21-25 count) - Perfect size for soup
- Fresh or frozen - Thaw frozen completely first
- Shell-on - More work but better flavor
- Deveined - Essential for clean taste
Cheese Pairing
White cheddar works best, but alternatives include:
- Gruyère - Nutty, sophisticated
- Fontina - Creamy, mild
- Gouda - Slightly sweet
Serving Suggestions
- Crusty French bread
- Simple green salad
- Glass of the same white wine used
- Perfect for date night
Cheese Soup with Shrimp
Luxurious soup with creamy cheese and tender sautéed shrimp.
Nutrition per serving
425Calories
28gProtein
16gCarbs
28gFat
1gFiber
3gSugar
Ingredients
Instructions
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Cook shrimp. Season shrimp with salt and pepper. Melt 1 tablespoon butter in a large pot over medium-high heat. Sauté shrimp 2-3 minutes per side until pink. Remove and set aside.
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Build the base. Add remaining butter to pot. Sauté onion 5 minutes until soft. Add garlic, cook 1 minute. Pour in wine and cook 2 minutes until mostly evaporated.
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Make soup. Whisk in flour and cook 1 minute. Gradually whisk in broth and cream. Simmer 10 minutes until slightly thickened.
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Add cheese. Reduce heat to low. Add cheese gradually, stirring until melted and smooth. Stir in cayenne.
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Serve. Return shrimp to pot just to warm through. Season with salt and pepper. Ladle into bowls and garnish with fresh dill.
Recipe Notes
- Don't overcook: Add shrimp at the very end to keep them tender.
- No wine: Substitute with broth and a splash of lemon juice.
- Seafood variation: Add crab meat or lobster for extra luxury.
- Serve immediately: Shrimp texture is best fresh.
