Name: Shrimp Saganaki Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Greek
Ingredients: Shrimp (peeled and deveined, tails on or off); Olive oil; Red onion, diced; Green bell pepper; Fennel (or splash of ouzo); Garlic, minced; Tomato paste; Petite diced tomatoes; Chicken broth; Flour (optional, for thickening); Oregano; Sweet paprika; Salt; Lemon juice; Sugar; Feta cheese, crumbled

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I turned the vibrant Greek classic Shrimp Saganaki—juicy shrimp in tangy tomato and feta—into a comforting soup bursting with Mediterranean flavors.

Shrimp Saganaki Soup

Why You’ll Love This Recipe

I love how this soup captures the bold, zesty essence of Shrimp Saganaki in a bowl. It’s got garlic, herbs, tangy tomatoes, rich broth, and creamy feta—all simmered together for a satisfying, one‑pot meal. Plus, the lemon and a hint of sweetness brighten every spoonful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp (tails on or off; I choose peeled and deveined for ease)
Olive oil
Red onion, diced
Green bell pepper
Fennel (or I use a splash of ouzo if I have it)
Garlic, minced
Tomato paste
Petite diced tomatoes
Chicken broth
Flour (optional, for thicker body)
Oregano
Sweet paprika
Salt
Lemon juice
Sugar
Feta cheese, crumbled

Directions

I start by heating olive oil in a large saucepan and sauté the red onion, green bell pepper, and fennel until they’re soft and fragrant. Then, I stir in the garlic, tomato paste, oregano, paprika, and a pinch of salt, cooking just until the spices bloom. I add the diced tomatoes and chicken broth and bring it all to a simmer.

If I want the soup to be a bit thicker, I whisk in a little flour at this stage. Once the base is simmering nicely, I gently stir in the shrimp and cook them just until they turn pink and opaque. Right before serving, I squeeze in some fresh lemon juice and stir in a pinch of sugar to balance the acidity. I like to mix in half the feta to let it melt into the soup, and I save the rest for topping each bowl.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

Sometimes I swap the green bell pepper for red for a slightly sweeter touch. If I’m out of fennel, I skip it or splash in some ouzo for that subtle anise flavor. For a spicy kick, I toss in crushed red pepper flakes while sautéing the garlic. I’ve also tried using vegetable broth instead of chicken to make it a bit lighter, and it still turns out great.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pour the soup into a saucepan and warm it over medium heat, stirring gently. I sometimes add a splash of broth or water if the soup has thickened too much in the fridge. I avoid microwaving the shrimp to keep them from getting rubbery.

FAQs

1. Can I use frozen shrimp?

Yes—I often do. I make sure to thaw them fully before adding to the soup so they cook evenly and don’t dilute the broth.

2. Can I leave out the fennel?

Absolutely. I either leave it out or replace it with a splash of ouzo or even a small amount of celery if I want to keep some crunch.

3. What if I don’t have chicken broth?

I’ve used vegetable broth and even seafood stock when I want a stronger ocean flavor. Water with a bit of seasoning also works in a pinch.

4. Can I make the soup vegetarian?

Yes—I substitute the shrimp with chickpeas or cubed tofu and skip the chicken broth. I still get that delicious tomato-feta base.

5. Is there a way to make it spicier?

Definitely. I add crushed red pepper flakes or a diced chili pepper while cooking the aromatics to bring some heat to the bowl.

Conclusion

I find this Shrimp Saganaki Soup to be a perfect blend of comfort and bold flavor. It’s easy to make, rich in taste, and feels like something special without being complicated. Whether I’m serving it on a cozy weeknight or as a starter for guests, it always impresses.