Name: Creamy Shrimp & Veggie Soup with Parmesan Crisps
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 sticks celery; 2129 ml chicken or vegetable broth; 1 ½ (227 g) blocks cream cheese; 3 cloves garlic; 170 g Parmesan cheese; 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; salt; thyme, dried

Creamy Shrimp & Veggie Soup with Parmesan CrispsCreamy Shrimp & Veggie Soup with Parmesan Crisps — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 medium carrots

3 sticks celery

2129 ml chicken or vegetable broth

1 ½ (227 g) blocks cream cheese

3 cloves garlic

170 g Parmesan cheese

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ medium yellow onions

black pepper

extra virgin olive oil

salt

thyme, dried

Instructions

Preheat oven to 205°C (400°F). Line two large baking sheet pans with parchment paper and set aside.

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.

Wash, dry, peel, and small dice carrots. Peel and small dice onions; transfer both to a medium bowl.

Wash, dry, trim, and small dice celery; add to the bowl with the veggies.

Preheat a large pot over medium heat.

While the pot heats up, peel and mince garlic; add to the bowl with the veggies.

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, 5-6 minutes.

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.

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.

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.

Meanwhile, roughly chop the shrimp; add to the soup and continue to simmer until cooked through, about 5 minutes.

Cut cream cheese into small pieces and add to the pot; continue to cook, stirring constantly, until the cheese is melted and combined, about 5 minutes.

Divide soup between bowls and serve with cheese crisps on the side. Enjoy!

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