Shrimp Corn Soup

I was searching for a soup to make with things I already had in my house. Given the current global status, I’m trying not to leave the house unless I absolutely need something. I think most of us are doing the same thing.

Knowing what I had in my freezer, in terms of proteins, I thought about what a shrimp soup would be like.

Shrimp is a sensitive protein because it can become gummy if it’s overcooked. It only takes about two minutes to cook entirely.

My shrimp was already precooked so I didn’t need to do anything else. If you’re using shrimp that’s raw, I would suggest pan-frying your shrimp with some oil and then putting in the soup when directed in the instructions. Honestly, it’ll probably yield more flavor.

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

Prep Time: 10 minutes Cook Time: 25 minutes

What You Will Need:

  • 1 lb of Pre-cooked, Frozen Shrimp
  • 1 Cup of Red Bell Pepper, chopped into small pieces
  • 4 Cups of Red Potatoes (About 4 to 5 red potatoes), peeled and chopped
  • 1 Cup of Corn (I used Frozen)
  • 1 Medium-Sized Red Onion, diced
  • 4-5 Cloves of Garlic, minced
  • 8 Cups of Chicken Broth
  • 1/4 Cup of Flour
  • 4 Tablespoons of Butter
  • 1 Cup of Heavy Cream
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Ground Black Pepper
  • 1/2 Teaspoon of Paprika
  • 1/2 Teaspoon of Oregano
  • 1/2 Teaspoon of Basil
  • 1/2 Teaspoon of Parsley

The How-To:

  1. If you’re using raw shrimp, cook the shrimp in the butter and then remove from pan. If you’re using pre-cooked shrimp, just thaw the shrimp.
  2. In a large pot or dutch oven, cook the red bell pepper and onion. Cook until onion begins to become translucent.
  3. Add garlic and cook until fragrant.
  4. Next, add the flour in small increments until it has completely coated the mixture.
  5. Slowly, add the chicken broth and bring to a boil.
  6. Add potatoes and cook for 10 to 15 minutes until the potatoes are fork-tender. Stir occasionally and you’ll notice the soup has thickened.
  7. Add corn and cook for another 2 minutes.
  8. Add shrimp and cook for another 2 minutes.
  9. Bring the temperature down. Add the heavy cream and heat until it’s warm.
  10. Serve and Dobrou Chut’!

Delicious Instant Pot Broccoli and Cheese Soup

You need this soup in your life.

The creaminess factor is insane and the soup has so much flavor. It’ll be ready in ONE minute!

Literally. If you own an instant it takes one minute of cook time but if you don’t have one, you can still make this on the stovetop and it will be just as good.

I made some no-knead bread to go with this soup. I toasted up a thick slice and dipped it in the soup. It was amazing.

It’s important to note that in my version, I did not use matchstick carrots. During this time, my go-to grocery store is not carrying them. I used my small food processor to get small bite-sized pieces. You will know they’re small enough when they’re size is smaller than the broccoli. This BROCCOLI and cheese soup. The carrots are just a helpful friend in this case.

If you’re in a similar predicament but don’t have access to either of those options, you can always chop your carrots by hand.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 20 minutes

What You Will Need:

  • 4 Cups of Broccoli (I used Frozen)
  • 1 Cup of Chopped or Matchstick Carrots
  • 1 Medium Sized Onion, diced
  • 2 Tablespoons of Butter
  • 3-4 Cloves of Garlic, minced
  • 4 Cups of Chicken Broth
  • 4 Ounces of Cream Cheese
  • 1/4 Cup of Cornstarch
  • 1/4 Cup of Cold Water
  • 1/4 Teaspoon of Ground Black Pepper
  • 1/4 Teaspoon of Salt (add as needed)
  • 1/4 Teaspoon of Paprika
  • 1/4 Teaspoon of Dry Mustard
  • 2 Cups of Shredded Cheddar Cheese

The How-To:

  1. Set Pressure Cooker to Saute. Melt the butter and cook the onion for about 3-4 minutes.
  2. Add garlic and cook until fragrant. About a minute.
  3. Next, pour in the chicken broth, chopped carrots, and frozen broccoli as well as the paprika, dry mustard, ground black pepper, and salt.
  4. Then close the lid to the pressure cooker. Be sure your valve is placed on sealed. Select high pressure and set for one minute.
  5. When the one minute has ended, use the quick pressure release.
  6. Set the pressure cooker back to saute mode. Combine the cornstarch and the cold water. Stir together until well combined. Then pour it into the pressure cooker. Allow the soup to come to a boil and stir constantly until the soup has thickened.
  7. Turn off the saute mode. Let the soup completely stop boiling. Add cream cheese into soup. It’s recommended to chop into smaller pieces before adding it.
  8. Next, slowly add the cheddar cheese in small increments. Let the cheese completely melt before adding more cheese.
  9. Serve and Dobrou Chut’!

Spicy Sausage and Vegetable Soup (Keto-Friendly)

The origin of this soup came about when a friend asked me for some soup recommendations that he could freeze in case he got sick.

He mentioned that he enjoyed the Sausage, Potato, and Spinach Soup.

I also said he should try a soup with more vegetables in it to help boost his immune system if that were to happen. Although, I didn’t sell him on that idea. I still managed to come up with this tasty dish!

Originally, I was going to put potatoes in this soup but I thought that may be too similar to the same I said earlier. Instead, I used cauliflower to bulk up the soup.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 25 minutes

What You Will Need:

  • 1 lb Hot Italian Sausage (I used turkey)
  • 1 Tablespoon of Olive Oil
  • 1 Red Bell Pepper, chopped
  • 2 Celery Stalks, chopped
  • 1/2 Cup of Carrots, chopped
  • 1 Cup of Red Onion, diced
  • 3 Cups of Cauliflower, cut into bite size pieces
  • 1/2 Cup of Corn (I used frozen)
  • 3-4 Cloves of Garlic
  • 4 Cup of Chicken Broth
  • 1/2 Teaspoon of Oregano
  • 1/2 Teaspoon of Basil
  • 1/2 Teaspoon of Parsley
  • 1 Teaspoon of Salt (adjust accordingly)
  • 1/2 Teaspoon of Ground Pepper

The How-To:

  1. Heat the olive oil in a large pot or dutch oven. Add red bell pepper, celery, carrots, and red onion. Cook until the mixture begins to soften.
  2. Add Sausage and cook until the sausage has browned.
  3. Then dump in the garlic as well as the oregano, basil, and parsley. Let it cook until the garlic becomes fragrant.
  4. Pour in the chicken broth. Heat until it comes to a boil. Add Cauliflower and cook at medium heat until tender. This will take between 10 to 15 minutes depending upon the size of your cauliflower pieces.
  5. Bring the heat down to low and add the corn. Let corn cook through until heated. This should only take 1 to 2 minutes.
  6. Serve and Dobrou Chut’!

Optional: Add Parmesan Cheese to this soup! It may take away from the nutritional aspect but it’s too good!

Creamy Sausage, Tomato, and Parmesan Soup (Keto-friendly)

During my exploration of Keto-friendly soups, I came across this decadent soup.

When I was on my search for keto-friendly soups, this one popped up. (Check out my other soup that’s also Keto friendly). It’s luscious, savory, and cheese-filled. Sounds like the perfect combination.

There are not too many vegetables to chop, the sausage brings a lot of flavors, and I get to use my instant pot.

Yes! An instant pot! I love my instant pot. You can make anything in it… in an instant. It’s a great tool for the kitchen. In fact, if you buy an instant pot you don’t need a slow cooker because an instant pot has that function. One less appliance for your house.

Soups are wonderful because you can add whatever you have in the fridge.

In this case, I added green peppers because I needed to use the green pepper before it went bad. It did look like a soupy Christmas pageant. But, it added texture to the soup. You could also add spinach at the end if you wanted to throw in some more veg power.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it with me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 15 minutes

What You Will Need:

  • 1 lb Italian Sausage
  • 1 medium White Onion, diced
  • 4 to 5 Cloves of Garlic, minced
  • 8 oz can of Tomato Sauce
  • 1 teaspoon of Italian Seasoning
  • 4 medium Roma Tomatoes, diced
  • 1/2 cup of Cream Cheese
  • 1 cup of Chicken Broth
  • 1 cup of Heavy Cream
  • 1/4 of Parmesan

The How-To:

  1. Brown sausage in Instant Pot using the Saute setting.
  2. Add diced onion and minced garlic to Instant Pot and allow to cook down for 3 to 5 minutes until onion starts to become translucent.
  3. Turn off Saute setting.
  4. Add Roma tomatoes, tomato sauce, chicken broth, cream cheese, and Italian seasoning. Stir until combined.
  5. Using the manual pressure option, set the timer for 5 minutes and use the quick release once the 5 minutes are complete.
  6. Finally, add the heavy cream and Parmesan cheese.
  7. Serve and Dobrou Chut’!