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.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Transfer soup in batches to a blender, and puree until smooth. Return to the pot, and stir in feta cheese. Continue cooking 10 minutes.

  • Stir the shrimp into the soup, and continue cooking 3 minutes, or until shrimp are opaque. Mix in parsley just before serving.

Nutrition Facts

330 calories; protein 24.1g; carbohydrates 9.3g; fat 16.9g; cholesterol 207.1mg; sodium 667.7mg. Full Nutrition
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Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/23/2020
11.10.05 ... https://www.allrecipes.com/recipe/81512/feta-shrimp-soup/ ... This almost seems like a restaurant-quality style soup. I subbed a pound can of diced tomatoes (undrained) for the fresh tomatoes. I didn't blend it either. It was fine. This is a soup you have to finish the day it's 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. Read More
(22)

Most helpful critical review

Rating: 3 stars
07/14/2005
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. Read More
(2)
35 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/23/2020
11.10.05 ... https://www.allrecipes.com/recipe/81512/feta-shrimp-soup/ ... This almost seems like a restaurant-quality style soup. I subbed a pound can of diced tomatoes (undrained) for the fresh tomatoes. I didn't blend it either. It was fine. This is a soup you have to finish the day it's 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. Read More
(22)
Rating: 5 stars
05/25/2010
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. Read More
(11)
Rating: 5 stars
06/13/2011
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 you'd 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. I'll 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. Read More
(11)
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Rating: 5 stars
11/24/2005
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. Read More
(9)
Rating: 5 stars
04/13/2011
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 didn't need any salt or other taste enhancers added to it. A very good low-sodium dish that I will make again. Read More
(6)
Rating: 5 stars
11/22/2010
EXCELLENT! So good! I used hand held emulsion blender. Read More
(5)
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Rating: 5 stars
12/15/2009
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! Read More
(5)
Rating: 4 stars
08/02/2007
When making this I admittedly cheated and used canned plum tomatoes however it probably didn't 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. Read More
(5)
Rating: 5 stars
10/23/2011
Made this tonight and hubby and I ate the whole pot!! Followed 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! Read More
(4)
Rating: 3 stars
07/14/2005
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. Read More
(2)
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