Shrimp Saganaki Soup transforms the vibrant flavors of the beloved Greek dish into a comforting and flavorful bowl of soup. This Mediterranean-inspired dish is a delightful fusion of plump shrimp, tangy feta cheese, and a zesty tomato base enriched with garlic and aromatic herbs. Perfect for spring or summer, this soup brings the essence of Shrimp Saganaki into a hearty yet light meal.

Why You’ll Love This Recipe

If you’re a fan of classic Shrimp Saganaki, this soup version will quickly become a favorite. It combines the same bold Mediterranean flavors you love—juicy shrimp, creamy feta, and a rich tomato sauce—but in the form of a warm, satisfying soup. The addition of fennel and a touch of lemon juice brightens the broth, making it feel both comforting and refreshing. Plus, it’s quick and easy to make, making it the perfect dish for any occasion.

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 small red onion, diced

• 1 small green bell pepper, diced

• 1 small bulb fennel (stems and leaves removed)

• 1 tablespoon tomato paste

• 3 cloves garlic, minced

• 1 teaspoon sweet paprika

• 1 teaspoon dried oregano

• 1 tablespoon all-purpose flour

• Kosher salt, to taste

• 28 ounces diced or crushed tomatoes

• 15 ounces low-sodium chicken broth (about a scant two cups)

• 12 to 16 ounces raw medium or large shrimp (peeled, tail off, head off, thawed and rinsed if frozen)

• Juice from half of a lemon

• 1 teaspoon sugar

• 1/2 cup crumbled feta cheese

• 1 tablespoon fresh flat-leaf parsley, minced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a 4-quart soup pot or Dutch oven over medium heat until it shimmers. Add the onions, bell peppers, and fennel, sautéing until softened but not browned, about 5-8 minutes.

2. Stir in the tomato paste, garlic, paprika, oregano, flour, 1/2 cup of the chicken broth, and a pinch of salt. Cook for a few minutes to allow the mixture to thicken.

3. Add the diced tomatoes, the remaining chicken broth, and another pinch of salt. Raise the heat to medium-high, bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes.

4. Stir in the shrimp and cook until they turn pink, plump, and opaque, about 5 minutes.

5. Turn off the heat, stir in about 1/4 cup of feta until it melts, then add the lemon juice and sugar. Taste the soup and adjust the seasoning as needed.

6. Garnish the soup with the remaining feta and parsley before serving.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

• Servings: 4

Variations

• Vegetarian Version: Omit the shrimp and replace it with extra vegetables like zucchini or mushrooms.

• Spicy Option: Add red pepper flakes or a chopped fresh chili for an extra kick.

• Ouzo Flavor: If you have access to ouzo, you can substitute the fennel with 1/4 cup of ouzo to achieve that authentic Greek flavor.

Storage/Reheating

• Storage: Store leftover Shrimp Saganaki Soup in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally. If it has thickened too much, add a splash of chicken broth or water to reach your desired consistency.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work great! Just make sure to thaw and rinse them thoroughly before adding them to the soup.

2. Can I use a different type of cheese?

If you can’t find feta, goat cheese is a good alternative. It has a similar creamy texture and tangy flavor.

3. Is it necessary to remove the shrimp tails?

While shrimp tails are technically edible, it’s recommended to remove them for ease of eating in the soup.

4. Can I make this soup ahead of time?

Yes, you can make the soup ahead of time. Just store it in the fridge and reheat before serving. The shrimp may lose some texture when reheated, but the flavors will still be delicious.

5. How can I make this soup spicier?

Add a pinch of red pepper flakes or diced fresh chili peppers along with the other seasonings to give it some heat.

6. Can I use vegetable broth instead of chicken broth?

Yes, you can substitute vegetable broth if you prefer a vegetarian version of this soup.

7. What is fennel used for in this recipe?

Fennel is used to mimic the anise flavor traditionally found in Shrimp Saganaki, where ouzo is used. If you have ouzo, you can substitute the fennel with 1/4 cup of it.

8. Can I freeze Shrimp Saganaki Soup?

While it’s possible to freeze the soup, shrimp does not freeze and reheat well. If you plan to freeze it, consider adding the shrimp fresh after thawing the soup.

9. How can I make this soup thicker?

If you prefer a thicker soup, you can add a bit more flour or cook the soup longer to allow the liquids to reduce.

10. Can I add other vegetables to this soup?

Yes! Feel free to add vegetables like spinach, carrots, or zucchini to add more nutrients and flavor to the soup.

Conclusion

Shrimp Saganaki Soup is the perfect way to enjoy the flavors of the classic Greek appetizer in a comforting, hearty bowl of soup. With fresh shrimp, tangy feta, and a tomato-based broth, this soup is both satisfying and light, making it ideal for warmer months. Easy to prepare and packed with Mediterranean flavors, it’s a recipe you’ll come back to time and time again.