Ingredients
- 2 tablespoons olive oil
- 4 ounces shrimp, peeled, deveined, and patted dry
- 1/2 cup chopped onion
- 1 celery stalk, chopped
- 1 clove garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 cup chicken or vegetarian broth or stock
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon freshly squeezed lemon juice
- 2-3 teaspoons prepared grated horseradish
- 1/2 teaspoon salt
- Sugar, optional (to balance acidity)
- Sour cream, ground black pepper, and parsley for garnish
Instructions
- Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Transfer shrimp to a bowl and keep warm.
- Add the remaining tablespoon of oil to the pot. Sauté onion and celery until softened, about 5 minutes. Add garlic and cook for 30 seconds.
- Stir in diced tomatoes with their juices, broth, hot sauce, Worcestershire sauce, lemon juice, horseradish, and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally. Add a pinch of sugar if the soup is too acidic.
- Carefully transfer the hot soup to a blender and puree until smooth (about 1–2 minutes). Use caution, as hot liquids expand when blended.
- Return the pureed soup to the pot and bring back to a simmer. Add shrimp and cook just until warmed through.
- Serve hot, garnished with a dollop of sour cream, a sprinkle of black pepper, and chopped fresh parsley.
Notes
- Use vegetable broth to keep the soup pescatarian.
- Adjust hot sauce and horseradish to taste depending on your spice preference.
- For a smoother texture, strain the soup after blending.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 95mg
