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Recipe: 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.

Feta Shrimp Soup Ingredients

  • 1 tablespoon butter

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 5 roma (plum) tomatoes, peeled and chopped

  • 1 (8 ounce) bottle clam juice

  • 1 cup dry white wine

  • teaspoon dried oregano

  • 1 pinch salt

  • teaspoon pepper

  • 4 ounces crumbled feta cheese

  • 1 pound medium shrimp - peeled and deveined

  • cup chopped fresh parsley

How to Make Feta Shrimp Soup

  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.

Feta Shrimp Soup Nutritions

  • Calories: 329.5 calories

  • Carbohydrate: 9.3 g

  • Cholesterol: 207.1 mg

  • Fat: 16.9 g

  • Fiber: 1.8 g

  • Protein: 24.1 g

  • SaturatedFat: 7.3 g

  • ServingSize:

  • Sodium: 667.7 mg

  • Sugar: 5.6 g

  • TransFat:

  • UnsaturatedFat:

Feta Shrimp Soup Reviews

  • 11.10.05 ... ... This almost seems like a restaurant-quality style soup. I subbed a pound can of diced tomatoes (undrained) for the fresh tomatoes. I didnt blend it either. It was fine. This is a soup you have to finish the day its made or the shrimp will become tough with reheating - no matter how gently you do it. I used reduced fat feta & added it to individual bowls instead of the pot. It sank right away. Some garlic croutons, or even toasted garlic bread would be a good suggestion for each bowl. Then, when you add the feta it has a "raft" & can be better distributed with each spoonful instead of the last one. Note4Me: After making. Try with asiago topped garlic bread in each bowl. Sub Chicken for clam broth.

  • 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.

  • 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 It was like something youd taste in a 5 star restaurant LOVE THIS ***NOTE - I am going to try making the soup the night before I need it BUT will NOT ADD the shrimp until I serve the soup the next day. Ill simmer it 3 min to reheat/and cook the shrimp. I think this will work. ***NEW NOTE*** I have since made this using chicken broth as a substitute for the clam juice and I could not tell any difference in the delicious flavor. Chicken broth is much more economical then using the clam juice.

  • 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 fresh garlic, parmesan cheese and butter for a more elegant presentation.

  • 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 didnt need any salt or other taste enhancers added to it. A very good low-sodium dish that I will make again.

  • 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 with croutons too

  • When making this, I admittedly cheated and used canned plum tomatoes, however, it probably didnt taste much different. This really was quite good, if not a little bit fishy. The amount of clam juice was a bit too much for me, but otherwise, the shrimp and feta complimented each other nicely. Thanks for sharing, Catherine.

  • EXCELLENT So good I used hand held emulsion blender.

  • Made this exactly as written, except I forgot to add in the parsley in the end. BUt it is one of my favorite soups now. I dont think my kids would like it, but us grown-ups sure did. My Feta was mixed through out the soup and didnt sink. Will make again.

  • This was good and not nearly as rich as I thought it would be. I used herbed feta, and basil instead of parsley. I think it could use another clove of garlic, and maybe a garnish of black olives.

  • This was good. My hubby dumped to much feta in, so a little overpowering, but not the recipes fault. I served with cheddar bay biscuits. My hubby still thought it should just be a first course. I thought it was perfect.

  • 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

  • Made this tonight and hubby and I ate the whole potFollowed some other reviewer and used chicken stock instead of clam juice, and canned of chopped tomatoes (mostly drained). I also added about 1/4 teaspoon of old bay seasoning. It was HEAVENLY We will definitely be making this one again and again

  • I mde this soup this evening..worried my picky hubby wouldnt like it..he loved it and so did I....what a nice change from the basic chicken or beef stock....

  • I made this soup for supper. Turned out great as posted Friends came by and said hmmm it smells like the Luna in here. Ill do this for lunch this New Years. Nice job Catherine

  • I was in the mood for a bisque, and tried this. This soup is not brothy, so it was a good choice. I am a novice cook, and my husband really liked this.

  • 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.

  • This was delicious and easy to make. I used my immersion blender to save myself the trouble of tranferring the soup to the blender. It worked fine and earned rave reviews from my husband. I used precooked and shelled shrimp.

  • Quite good. My husband and I ate the whole pot with a loaf of garlic bread. Used sherry instead of wine and canned tomatoes instead of fresh but still delicious

  • Good flavor. it would make a good lunch or side for dinner. we made it for dinner and on its own it didnt leave us satified.

  • Delish Used chicken broth instead of clam juice with great results.

  • Feta Shrimp Soup by Catherine. Subbed a pound can of diced tomatoes (undrained) for the fresh. Didnt blend. Feta sinks. Maybe shaved Asiago would be better & per bowl. Garlic croutons, nice touch.

  • So easy and delicious I will make it often

  • The soup was excellent. I didnt use a food processor, only took a hand-held item to puree it, leaving some chunks. Suggest using newly purchased shrimp (mine was frozen a while)

  • 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.

  • Very good. Wasnt too sure until I put in the Feta cheese. That was the ingredient that sent it over the top Will make again

  • This was delicious. I used a can of diced tomatoes since fresh tomatoes are out of season. I am a huge fan of feta so it was a no brainer for me. Definitely making this again.

  • I have been making this type of soup for years. I modify it by adding crushed red pepper flakes to spice it up. I like a creamy soup, therefore I added a 1/4 cup of heavy cream.

  • Great soup. Didnt have the clam juice, so shelled the shrimp and simmered the shells for some broth. Added a teaspoon of chicken base and used the broth combo instead of the clam juice. Whole family enjoyed the soup

  • The only change I made was to not do a complete puree...just personal preference. I like a little body to my soups. I also agree that you could easily change the clam juice for chicken broth or stock.

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