Mushroom Roasted Red Pepper & Shrimp Soup

This velvety Mushroom Roasted Red Pepper & Shrimp Soup is a comforting yet sophisticated dish that balances earthy, sweet, and savory flavors. The base features sauted white mushrooms and onions blended with vibrant roasted red peppers, creating a rich, smooth texture without being overly heavy. Fresh shrimp are added at the end for a delicate seafood touch and a boost of protein. Its an elegant weeknight dinner option that comes together quickly, perfect for pairing with crusty bread to soak up the creamy broth. The hint of sugar and parsley brightens the dish, making it feel fresh and inviting every time you serve it.

Cooking Method: Boiling, Roasting, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 105.6

Dietary: Gluten-free

Description

This velvety Mushroom Roasted Red Pepper & Shrimp Soup is a comforting yet sophisticated dish that balances earthy, sweet, and savory flavors. The base features sauted white mushrooms and onions blended with vibrant roasted red peppers, creating a rich, smooth texture without being overly heavy. Fresh shrimp are added at the end for a delicate seafood touch and a boost of protein. Its an elegant weeknight dinner option that comes together quickly, perfect for pairing with crusty bread to soak up the creamy broth. The hint of sugar and parsley brightens the dish, making it feel fresh and inviting every time you serve it.

Ingredients

3 tablespoon Butter
1 pound Fresh white mushrooms,
1/2 cup Sliced onion
1 teaspoon Minced garlic
2 jars (7 1/2 oz each) Roasted red peppers, drained
1 cup Clam juice
8 ounces Medium shrimp, peeled and deveined
1/2 cup Heavy cream
1 tablespoon Chopped parsley
1 teaspoon Granulated sugar
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
1 cup Water

Directions

1
Melt butter in a medium saucepan over medium-high heat.
2
Add mushrooms, onion, and garlic; cook, stirring frequently, for about 6 minutes until mushrooms are tender and liquid has evaporated.
3
Transfer about half of the mushroom mixture to a blender or food processor.
4
Add the drained roasted red peppers to the blender and blend for about 1 minute until nearly smooth. Set aside.
5
To the saucepan containing the remaining mushroom mixture, add clam juice and water. Bring to a boil over high heat.
6
Stir in the blended mushroom and pepper mixture and add the shrimp. Reduce heat to medium-low.
7
Simmer for about 3 minutes, until shrimp are pink and cooked through.
8
Stir in heavy cream, parsley, sugar, salt, and pepper. Heat gently but do not boil.
9
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 105.6kcal

% Daily Value *
Total Fat 9.5g15%
Saturated Fat 5.7g29%
Cholesterol 24.2mg9%
Sodium 78.0mg4%
Total Carbohydrate 3.8g2%
Dietary Fiber 1.1g5%
Sugars 2.3g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Substitutions: You can substitute vegetable broth for clam juice if you prefer a vegetarian version, though the shrimp will need to be omitted or replaced with a plant-based alternative.

Tip: If the soup is too thick after blending, add a splash more water or broth to reach your desired consistency.

Keywords: mushroom, red pepper, shrimp, soup, creamy, seafood, vegetables, dinner, easy, comfort food, blended, simmered, garlic, onion, herbs, quick meal

Read it online: https://www.chefs-mate.com/recipe/mushroom-roasted-red-pepper-shrimp-soup/