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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 581 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 medium carrots
  • 2 sticks celery
  • 48 fl oz chicken or vegetable broth
  • 1 (8 oz) block cream cheese
  • 2 cloves garlic
  • 4 oz Parmesan cheese
  • 1 ½ lb raw peeled shrimp, fresh or frozen
  • 1 medium yellow onion
  • black pepper
  • extra virgin olive oil
  • salt
  • thyme, dried

Instructions

  1. Preheat oven to 400°F. Line two baking sheet pans with parchment paper and set aside.
  2. If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Set aside to drain.
    • 1 ½ lb raw peeled shrimp, fresh or frozen
  3. Wash, dry, peel, and small dice carrots. Peel and small dice onion; transfer both to a medium bowl.
    • 2 medium carrots
    • 1 medium yellow onion
  4. Wash, dry, trim, and small dice celery; add to the bowl with the veggies.
    • 2 sticks celery
  5. Preheat a large pot over medium heat.
  6. While the pot heats up, peel and mince garlic; add to the bowl with the veggies.
    • 2 cloves garlic
  7. Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and thyme to the pot; cook, stirring occasionally, until starting to soften, 4-5 minutes.
    • 2 tbsp extra virgin olive oil
    • 1 tsp thyme
  8. Meanwhile, finely grate cheese. To make the crisps, measure out 1 tbsp of grated cheese and place in a pile on the prepared baking sheets. Repeat with remaining cheese, keeping the piles a few inches apart.
    • 4 oz Parmesan cheese
  9. Place baking sheets in the oven and bake until cheese is lightly browned and crisp, 6-8 minutes. (Watch carefully because they can burn quickly.) Once done, remove from the oven and set aside to cool.
  10. While the crisps are cooking, add broth, salt, and pepper to the pot with the veggies. Bring to a boil over high heat, then reduce heat to a simmer; cook, stirring occasionally, until veggies are tender, about 5 minutes.
    • 48 fl oz (6 cups) chicken or vegetable broth
    • 1 tsp salt
    • ½ tsp black pepper
  11. Meanwhile, roughly chop the shrimp; add to the soup and continue to simmer until cooked through, about 3 minutes.
  12. Cut cream cheese into small pieces and add to the pot; continue to cook, stirring constantly, until the cheese is melted and combined, about 4 minutes.
    • 1 (8 oz) block cream cheese
  13. Divide soup between bowls and serve with cheese crisps on the side. Enjoy!

Nutrition per Serving

Calories
581
Fat
38g
Net Carbs
15g
Protein
45g

Cookware

  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • ladle
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • parchment paper
  • spatula
  • stirring spoon
  • vegetable peeler