American Cuisine

Creamy Cauliflower and Potato Soup with Shrimp Recipe – American Special

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Creamy Cauliflower and Potato Soup with Shrimp Recipe – American Special

This Creamy Cauliflower and Potato Soup with Shrimp is a comforting and hearty dish that combines velvety cauliflower and potato purée with succulent shrimp. Blended until smooth with onions, garlic, and herbs, the soup is enriched with cream or stock to enhance its texture. Whether you’re looking for a cozy weeknight dinner, an elegant starter, or something to soothe on a chilly evening, this soup delivers both flavor and warmth in every spoonful.
  • Prep Time15 min
  • Cook Time24 min
  • Total Time39 min

Creamy Cauliflower and Potato Soup with Shrimp Ingredients

  • 4 medium potatoes, chopped
  • 1/2 head of cauliflower, chopped
  • 1 small onion, diced
  • 1/2 cup olive oil
  • 4 cups warm water
  • 1 cup heavy whipping cream
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 3 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
  • Salt and pepper to taste

How to Make Creamy Cauliflower and Potato Soup with Shrimp:

1

Heat 1/2 cup of olive oil in a medium soup pot over medium heat. Add diced onions and sauté for about a minute.

2

Add chopped cauliflower and potatoes to the pot with the onions. Cook until the onions become translucent.

3

Pour in 4 cups of water, then add 2 teaspoons of salt, 1/2 teaspoon of pepper, and 1/4 teaspoon of cayenne pepper. Bring everything to a boil.

4

Once the water is boiling, add 1 cup of heavy whipping cream. Cover the pot and let it cook until the potatoes are tender, about 15 minutes. While the soup cooks, prepare the shrimp.

5

Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil, butter, peeled shrimp, minced garlic, salt, pepper, and parsley. Sauté until the shrimp are cooked through, about 3-4 minutes.

6

Remove the soup pot from heat. Use an immersion hand blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth. Using an immersion blender is preferred as it allows you to puree the soup directly in the pot.

Recipe Notes

Shrimp tip: Use peeled, deveined shrimp and add them toward the end so they remain tender and not overcooked.

Vegetable prep: Roast or steam the cauliflower first for deeper flavor before blending.

Texture options: For a chunkier soup, reserve some cauliflower and potato pieces before puréeing.

Creamy variation: Swap heavy cream for coconut milk or a dairy‐free alternative for a lighter version.

Storage: Store leftovers in an airtight container; use within 2-3 days and reheat gently so the shrimp don’t rubberize.

Serving suggestions: Garnish with fresh herbs (like parsley or chives), a squeeze of lemon, crusty bread or garlic croutons for added texture.

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