Tomato Potato Soup with Shrimp — The Ultimate Comfort Food for Cooler Months

Tomato Potato Soup is a hearty, one-pot shrimp soup with potatoes, carrots, and a rich tomato base—perfect for cozy, weeknight comfort.

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If you’re searching for a comforting soup that’s both hearty and flavorful, this Tomato Potato Soup with Shrimp is a great choice. Perfect for busy weeknights, it’s a complete meal packed with wholesome ingredients and a little bit of seafood magic. Whether you’re cozying up with a bowl on a chilly evening or need a creative way to use fresh tomatoes and potatoes, this recipe delivers.

Ready to cozy up with this delicious Tomato Potato Soup with Shrimp? Grab your ingredients and get cooking — your bowl of comfort awaits!

Why You’ll Love This Tomato Potato Soup

At first glance, it looks like a classic potato stew, but the addition of shrimp gives it a unique twist that makes it perfect for those who love seafood recipes with a little kick. Made in a large pot (or a large Dutch oven), it’s easy to prep, with a reasonable cook time that fits nicely into your weeknight routine.

This recipe uses pantry staples like tomato puree, olive oil, and beef broth, but you could easily swap in chicken broth or vegetable stock depending on what you have on hand. For a creamier version, try adding a splash of heavy cream, coconut milk, or even almond milk for a dairy-free twist.

Tips for Next Time

• For a richer broth, add a splash of white wine when sautéing the vegetables.
• Use russet potatoes instead of red potatoes for a fluffier texture.
• To add a bit of spice, throw in some green chilies or a pinch of red pepper flakes.
• Leftovers store well in an airtight container in the fridge for up to 3 days — just reheat gently over low heat.

Why This Soup is the Only Thing You’ll Want for Cooler Months

There’s just something about a bowl of hot soup filled with tender potatoes, fresh tomatoes, and succulent shrimp that feels like the ultimate comfort food. It warms you up from the inside out and keeps you full and satisfied. Whether it’s a weeknight meal or a weekend treat, this recipe will quickly become a favorite in your rotation.

Variations

• Swap red potatoes for sweet potatoes or russet potatoes for a different texture.
• Use chicken broth, vegetable stock, or even coconut milk for a lighter or creamier twist.
• Add a pinch of red pepper flakes or green chilies for extra heat.

Serving Suggestions

• Pair with a light side salad for a balanced weeknight meal.
• Serve with crusty bread or garlic toast for dipping.
• Top with Parmesan cheese, a dollop of sour cream, or a squeeze of fresh lime juice.

Tomato Potato Soup with Shrimp Step by Step

Ingredients

• 2 tbsp olive oil
• 1 lb large shrimp (peeled, deveined, tails off)
• 16 oz tomato puree
• 1 lb carrots, sliced
• 2 tbsp green onions, sliced
• 2 tbsp minced garlic (garlic cloves)
• 6 cups beef broth (or substitute chicken stock or vegetable stock)
• 2 lbs red potatoes, diced
• 1 onion, minced
• 1 green pepper, diced
• 1 tbsp Italian seasoning (or a pinch of red pepper flakes for a little kick)
• 1 tbsp basil
• Salt and black pepper, to taste
• Optional: Parmesan cheese and a dollop of sour cream for serving
• Crusty bread for dipping

Preparation

Heat the olive oil in a large pot or large Dutch oven over medium heat. Add the shrimp and sauté until they turn pink and opaque, about 5-7 minutes. Remove shrimp and set aside.

In the same pot, add the minced onion, diced green pepper, carrots, and garlic. Sauté for 3-4 minutes until softened and fragrant.

Pour in the tomato puree, beef broth, diced potatoes, Italian seasoning, basil, and green onions. Raise to medium-high heat and bring to a boil.

Lower the heat and let the soup simmer gently for 25-30 minutes, until the potatoes are soft and the flavors meld together, stirring occasionally.

Return the shrimp to the pot and cook for an additional 5 minutes to warm through.

Season with salt and pepper to taste. For an extra touch of comfort, add a splash of heavy cream or a spoonful of cream cheese to make it a creamy potato soup.

Serve the soup hot in soup bowls with a sprinkle of Parmesan cheese and a side of crusty bread to soak up every last bit.

Tomato Potato Soup Leftovers

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm gently on the stovetop over medium heat or in the microwave until heated through.

Freezing: Freeze in a sealed container for up to 2 months; thaw overnight in the fridge before reheating.

Recipe

Tomato Potato Soup with Shrimp

Tomato Potato Soup is a hearty, one-pot shrimp soup with potatoes, carrots, and a rich tomato base—perfect for cozy, weeknight comfort.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Course:

Main Dish

Cuisine:

American

Keyword:

potato soup

|

seafood

|

shrimp

|

shrimp soup

|

soup

|

tomato potato soup

|

tomato soup

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Gluten-Free

|

Nut-Free

|

Paleo

|

Whole30

Meat:

Seafood

Cooking Method:

One-Pan Meals

Servings: 8 cups

5 from 11 votes

Ingredients

• 2 tbsp olive oil
• 1 lb large shrimp (peeled, deveined, tails off)
• 16 oz tomato puree
• 1 lb carrots (sliced)
• 2 tbsp green onions (sliced)
• 2 tbsp minced garlic (garlic cloves)
• 6 cups beef broth (or substitute chicken stock or vegetable stock)
• 2 lbs red potatoes (diced)
• 1 onion (minced)
• 1 green pepper (diced)
• 1 tbsp Italian seasoning (or a pinch of red pepper flakes for a little kick)
• 1 tbsp basil
• Salt and black pepper (to taste)

Recommended Equipment

• Stockpot
• Cutting Board
• Sharp Knife
• Wooden Spoon
• Ladle

Instructions

• Heat the olive oil in a large pot or large Dutch oven over medium heat
• Add the shrimp and sauté until they turn pink and opaque, about 5-7 minutes
• Remove shrimp and set aside
• In the same pot, add the minced onion, diced green pepper, carrots, and garlic
• Sauté for 3-4 minutes until softened and fragrant
• Pour in the tomato puree, beef broth, diced potatoes, Italian seasoning, basil, and green onions
• Raise to medium-high heat and bring to a boil
• Lower the heat and let the soup simmer gently for 25-30 minutes, until the potatoes are soft and the flavors meld together, stirring occasionally
• Return the shrimp to the pot and cook for an additional 5 minutes to warm through
• Season with salt and pepper to taste
• For an extra touch of comfort, add a splash of heavy cream or a spoonful of cream cheese to make it a creamy potato soup
• Serve the soup hot in soup bowls with a sprinkle of Parmesan cheese and a side of crusty bread to soak up every last bit

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Nutrition Facts

Tomato Potato Soup with Shrimp

Amount Per Serving (1 cup)

Calories 181 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 747mg31%

Potassium 1110mg32%

Carbohydrates 32g11%

Fiber 5g20%

Sugar 8g9%

Protein 6g12%

Vitamin A 9864IU197%

Vitamin C 33mg40%

Calcium 71mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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