Creamy Shrimp Soup with Thyme and Basil

Creamy Shrimp Soup with Thyme and Basil

Even though it's been sweltering outside, I crave soup in the afternoons when I'm eating my lunch sandwiches. Here's an easy soup using basic veggies, shrimp, and fresh herbs.


  • 1 lb shrimp, peeled and deveined
  • 1 medium yellow onion, diced
  • 1 jalapeno, diced
  • 2 cloves garlic
  • 1 roma tomato, diced
  • 1 tsp chopped fresh thyme
  • Few basil leaves, for garnish
  • 1 cup chicken or vegetable stock
  • 1/4 cup creme fraiche
  • 1/4 tsp paprika
  • Salt
  • Pepper


Heat olive oil in a dutch oven or large pot. Add onions and jalapenos and cook covered for 3 mins or until soft. Add garlic and cook until fragrant, about 1 min, then stir in tomatoes and thyme. Deglaze the pot with chicken stock and season with salt, pepper, and paprika. Let simmer until tomatoes are nice and soft and all the flavors are blended through. Add the shrimp and cook for 3-4 minutes until they become white (don't overcook them, they will continue to cook in the hot liquid once you remove the pot from the heat). Turn off the heat and stir in creme fraiche to thicken the soup. Adjust the seasoning and garnish with a sprig of fresh basil. Eat hot with a yummy cheesy sandwich.