Tomato Soup with Shrimp (Instant Pot)

A hearty bowl of tomato shrimp soup, ready for serving.

Tomato Soup with Shrimp (Instant Pot)

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.

Course Soup

Cuisine American

Keyword Tomato Soup with Shrimp, Tomato Shrimp Soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 157kcal

Author Jamie

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. When the cooking cycle is complete, use the manual steam release.

Notes

Storage: Allow the Tomato Shrimp Soup to cool to room temperature before storing in an airtight container in the refrigerator for up to 4 days.

Stovetop Instructions: You can also make this soup recipe in a large pot on the stove. Simply bring all the ingredients, except for the shrimp, to simmer with the lid cracked until the vegetables are soft. Then add the shrimp and allow them to cook thoroughly.

Note that it takes time for the instant pot to come to pressure. I added 10 minutes to the "cooking time" to account for that.

The shrimp 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.

This soup has very similar ingredients to this Easy Paella Recipe and the Northwest Beef Stew in the Instant Pot! I usually make them all in the same week for this reason. They taste very different despite similar ingredients -- so fun!

Nutrition