Creamy Shrimp Soup with Vegetables [Recipe]

A creamy shrimp soup recipe! Time to get excited, everyone! The first time I made this, I knew it was going to be good. But when I tasted it, I was surprised by just how delicious it was. One sip will cue that pleasure reflex where your eyes roll way back in your head. You know, that tasty. The low carb vegetables cook low and slow in a luscious, velvety broth to create a vibrant, shrimp chowder base without the extra carbs.

Don’t forget to PIN it for later!

So, how do I make vegetable soup and shrimp?

It’s easy! Cut your cauliflower and broccoli into florets, dice the turnip, and toss the vegetables into the crockpot. Mix in the heavy cream and vegetable broth, cover and cook on low for 4 1/2 hours.

You could also use a pressure cooker if you’re running short on time. Place all of the ingredients in the pressure cooker, secure the lid, and cook for 20 minutes at high pressure.

Once your creamy shrimp soup base is done, you can add your shrimp in.

How long does it take to cook shrimp in a crockpot?

Shrimp is a fast cooking protein and doesn’t fare well with a long, slow cook. If you leave it in during the entire time your crockpot is on, the shrimp will overcook. On low heat, the shrimp will take about 30 minutes to cook in most crockpots thoroughly. On high temperature, the shrimp will cook in about 10 to 15 minutes. It’s essential to slow cook the base of the soup and wait to add your shrimp towards the end before serving.

Simply toss in the shrimp, mix well to combine, and replace the lid. You’ll know the shrimp are done when they become pink and firm to the touch.

What’s the difference between shrimp soup and shrimp chowder?

Chowders are merely just thick soups. Most chowders are thickened with flour, but to keep your meal gluten-free and minimize carbs as much as possible you can use a teaspoon of xantham gum. This addition will bulk up the consistency to be more of a chunky shrimp chowder with an almost gravy-like consistency. For this recipe, I prefer to leave out the xantham gum and enjoy the meal as a rich, hearty, creamy shrimp soup.

If you’re looking for more creamy soup recipes be sure to check out my creamy garlic chicken soup or dairy-free keto clam chowder recipes!

Creamy Shrimp Soup with Vegetables [Recipe]

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Creamy Shrimp Soup with Vegetables [Recipe]

A warm, hearty shrimp chowder packed with low carb veggies!

Course Dinner, Lunch, Main Course, One pot meal, Side Dish, Soup

Cuisine American

Special Diet Gluten-Free

Prep Time 10 minutes

Cook Time 5 hours 30 minutes

Total Time 5 hours 40 minutes

Servings 6 Servings

Calories 348 kcal

Author Tasha Metcalf

Ingredients

• 6.5 oz cauliflower cut into florets
• 5 oz broccoli cut into florets
• 4 oz turnip diced
• 2 cups heavy cream
• 4 cups vegetable broth 2 bouillon cubes + 4 cup water
• 8.5 oz shrimp raw or frozen
• salt to taste

US Customary - Metric

Instructions

1. Put prepared vegetables in the slow cooker with broth and heavy cream. Add just a pinch of salt to taste and stir thoroughly.

2. Cover the crockpot and cook on low for 4 hours and 30 minutes.

3. Stir in shrimp, cover, and cook for an additional half hour.

4. Salt to taste and serve.

Recipe Notes

5g net carbs per serving. To further reduce carb count, omit one of the vegetables.

Nutrition Facts

Creamy Shrimp Soup with Vegetables [Recipe]

Amount Per Serving

Calories 348 Calories from Fat 279

% Daily Value*

Total Fat 31g 48%

Saturated Fat 18g 90%

Cholesterol 209mg 70%

Sodium 1071mg 45%

Potassium 294mg 8%

Total Carbohydrates 6g 2%

Dietary Fiber 1g 4%

Sugars 1g

Protein 11g 22%

Vitamin A 26.3%

Vitamin C 50.9%

Calcium 13.3%

Iron 6.7%

* Percent Daily Values are based on a 2000 calorie diet.