This Instant Pot Tomato Soup with Shrimp has a rich tomato soup base that's loaded with hearty vegetables and flavorful shrimp! While it may not be an expected combination, you'll find that tomato soup and shrimp go so well together. It tastes a lot like Maryland Crab soup, just with shrimp instead of crab.
This tomato and shrimp soup recipe is versatile with whatever you have on hand. Plus it's a great choice for friends with food allergies and restrictions as it's gluten-free, dairy-free, and vegan.
I enjoy this Tomato Shrimp Soup in the cooler months from the start of Fall all the way through to Spring. I love that it uses up leftover ingredients from two of my other favorite recipes: Easy Shrimp Paella and Northwest Beef Stew in the Instant Pot.
While it makes an excellent hearty meal all by itself, I also enjoy pairing it with my Gluten-Free Artisan Bread, Gluten-Free French Baguette, or Gluten-Free Irish Soda Bread. These breads taste great for dunking, or as a side with a layer of Dairy-Free Pesto smoothed across a slice.
For more Instant Pot recipes, check out my Instant Pot Chicken Cacciatore, Instant Pot Chicken and Rice Soup, Instant Pot Beef Short Ribs, Instant Pot Beef Stew with red wine, and Instant Pot Minestrone Soup.
For more easy shrimp recipes, check out my Shrimp Stir-Fry, Blackened Shrimp Tacos, Easy Shrimp Paella, and Dairy Free Shrimp Scampi.
How to make it (with photos)
Ingredient Notes + Substitutions
You need 8 common ingredients to make this incredible Tomato Soup with Shrimp.
- carrots - I like to use baby carrots since I only need a handful and tend to have them in my refrigerator. But 1 medium peeled and chopped full-sized carrot will also do the trick!
- potatoes - I think this recipe tastes fantastic with gold potatoes. You can also substitute russet potatoes.
- red wine - Red wine is the "secret ingredient" to this tomato shrimp soup recipe. It gives an old staple a sophisticated flavor twist without extra effort. If avoiding alcohol, you can replace the red wine with an equal amount of vegetable broth.
- shrimp - Using raw shrimp in this recipe allows the shrimp to absorb the flavors while they cook, which is a really tasty experience. I like to choose a large shrimp variety.
You also need a leek, celery, tomato puree, dried oregano, and salt to make this recipe.
See the recipe card for a full list of ingredients and quantities.
Variations
Looking to make this recipe without shrimp? Try these Instant Pot Tomato Soup variations:
- Chicken - You can replace the shrimp with bite-sized pieces of chicken. Make sure to check that the chicken is cooked all the way through, since the cooking time is longer. Chicken should be cooked to a minimum internal temperature of 165 degrees F.
- Vegan - You can absolutely just leave the shrimp out of this recipe. When serving as a side dish, I typically will leave out the shrimp. I absolutely love this recipe when it's simply a variation of Instant Pot Tomato soup.
Step-by-Step Instructions
There are just 3 easy steps to amazing Tomato Soup with Shrimp!
- Fill the pot: Add all ingredients except shrimp to the instant pot. Close the lid and set for 18 minutes on high pressure.
- Vent: After cooking, allow to vent naturally for about 10 minutes before using the manual steam release button. If eating as a vegetable soup, that's it! If adding shrimp, continue to the next step.
- Shrimp: Add the shrimp to the instant pot. Set for 1 minute on high pressure. Shrimp cook very quickly and don't require the entire cycle of coming to pressure and cooking for 1 minute. If I'm available, I often turn off the instant pot once I hear the liquid come to a rolling boil (usually before coming to pressure). By the time the steam is released and the soup cools, the shrimp are well-cooked.
Expert Tips
Make fantastic Tomato Shrimp Soup on the first try with these expert tips!
If adding shrimp, they don't require the entire cycle of coming to pressure and cooking for 1 minute.
If I'm available, I turn off the instant pot once I hear the liquid come to a rolling boil (usually before coming to pressure).
By the time the steam is released and the soup cools, the shrimp are well-cooked.
Use leftover ingredients for two other tasty recipes on this site!
One of the things I love most about this recipe is that it's made with leftover ingredients from my Easy Paella Recipe and Northwest Beef Stew! Make these recipes in the same week to prevent food waste and make life easier.
Recipe FAQs
Here I answered some frequently asked questions about this Tomato Shrimp Soup recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Allow the Tomato Shrimp Soup to cool to room temperature before storing in an airtight container in the refrigerator for up to 4 days.
Related shrimp and seafood recipes to consider...
Looking for more shrimp and seafood recipes like this Tomato Shrimp Soup? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!
📖 Recipe
Tomato Soup with Shrimp (Instant Pot)
Ingredients
- 1 medium leek leaves and stalk sliced into thin disks
- 3-4 large stalks celery diced
- 1 large handful baby carrots chopped into 1 cm pieces
- 2 large gold potatoes cubed
- 1 ½ cups water
- ¼ cup dry red wine
- 1 cup tomato puree
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 16 large raw shrimp tails off and deveined
Instructions
- Fill the Pot: Add all the ingredients except the shrimp to the instant pot. Close the lid and set for 18 minutes on high pressure.
- Vent: After cooking, allow the Instant Pot to vent naturally for about 10 minutes before using the manual steam release button. If eating as a vegetable soup, that's it! If adding shrimp, continue to the next step.
- Shrimp: Add the shrimp to the instant pot. Set for 1 minute on high pressure. Shrimp cook very quickly and don't require the entire cycle of coming to pressure and cooking for 1 minute. If I'm available, I often turn off the instant pot once I hear the liquid come to a rolling boil (usually before coming to pressure). By the time the steam is released and the soup cools, the shrimp are well-cooked.
Arthur F Casey says
Can this recipe be adapted for the slow cooker?
Jamie says
A slow cooker should work just fine. To adapt this recipe for a slow cooker:
Fill the Pot: Add all the ingredients except the shrimp to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender and flavors are well-developed.
Shrimp: Add the shrimp in the last 10-15 minutes of cooking. Shrimp cook quickly, so stir them in and let them cook until pink and opaque (about 10 minutes on high or 15 minutes on low). Check the shrimp for done-ness before turning off the slow cooker. The USDA safe minimum internal temperature for cooking shrimp is 145 degrees F, which is the best way to be completely sure they are cooked through.
Happy cooking!
Connie says
I love a good instant pot recipe and a new way to serve shrimp, so I tried this tomato shrimp soup. It’s delicious! The shrimp absorb the flavors. Jamie is a master at cooking with wine and soup in general and this recipe was a crowd pleaser. Try it!
Maya says
Now that fall is setting in, this will become a regular again - nothing like a bowl of soup on a chilly day! This tomato soup is the best!
Jamie says
Thank you for the review Maya! I've been loving this one too lately!
Jenny M. says
After making this recipe, I am now officially a converted tomato soup fan! It's better than any other tomato soup I've tasted, plus it's super easy.
Jamie says
Awww thanks so much for the review Jenny! This made my day 🙂
Carol says
I leave out the protein and eat it with a good old-fashioned grilled cheese - with GF bread, of course! Perfect!
Kelly says
I like the versatility of this recipe. You can add anything to it! This time I used leftover rotisserie chicken. Total comfort food!
Leandra says
This is the third time I made this! Added some roasted red peppers for a change of pace. 🙂
Ella J. says
I was looking for an easy tomato soup recipe and so glad I found this one! This is going to be my third time making it. It's going to be a snowy, cold weekend, and I can't think of anything better than this. I think I'll add some leftover chicken today.
Celiac Nana says
You had me at Maryland Crab Soup! What a perfect combination. Next time I'm going to double the recipe so maybe I can have some leftovers for lunch the next day! I plan to use crab meat instead of the shrimp...or maybe both!!