Creamy Shrimp and Tomato Soup Recipe — Quick Weeknight Meal

Weeknight dinners get a lot easier with this flavorful Shrimp Tomato Soup made from jarred marinara sauce and tender shrimp. It’s simple to prepare and ready in minutes—perfect for busy evenings.

Using jarred spaghetti sauce as the base for tomato soup is a smart, budget-friendly shortcut. The jarred sauce already contains balanced flavors and spices, so you only need a few additions to transform it into a cozy, comforting soup in about 10 minutes.

I originally shared this Tomato Soup with Shrimp in 2014 and have updated the post with new photos and clarifications. It remains one of my favorite last-minute dinners to keep in your repertoire. Another easy soup using jarred sauce is Pasta e Ceci (Chickpea Soup).

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If you have any questions about this recipe, please leave a comment. I read and respond to many reader questions, and I’m happy to help. I try to cover common questions in the post, but if I’ve missed something, ask and I’ll respond as soon as I can.

What kind of shrimp should I buy?

Supermarkets offer many types of shrimp, which can be overwhelming. Here are a few straightforward tips:

I prefer jumbo shrimp for this soup—look for a 21/25 count (that means 21 to 25 shrimp per pound). The smaller the count number, the larger the shrimp.

Buy frozen shrimp whenever possible. Most seafood is frozen soon after being caught to preserve freshness, so frozen shrimp are usually a more reliable choice than “fresh” shrimp at the counter, which may have been thawed and refrozen multiple times.

Defrost only the amount you need while preparing the soup and cooking the orzo. For EZ-peel shrimp (already deveined and slit), place them in a bowl of tap water and change the water once or twice; the peels will loosen and come off easily.

Once peeled, set the shrimp aside until you’re ready to add them to the soup.

How to make this soup

This Shrimp and Tomato Soup is rich and satisfying, thanks to the depth of flavor in pre-made marinara. It feels special but comes together quickly—proof that jarred sauce can make an excellent soup base.

The full recipe with exact ingredient amounts and a printable card is below. Read the notes for useful tips and substitution ideas.

Begin by heating olive oil in a large pot over medium heat. When the oil is hot, add dried oregano, crushed red pepper, and garlic and sauté for about 30 seconds. Pour in the wine and cook for 1 minute to deglaze and brighten the flavors.

Choose a dry white wine you would enjoy drinking—Sauvignon Blanc works well. If you prefer not to use wine, simply substitute vegetable or chicken broth.

Add the broth and water, bring to a boil, then stir in the orzo. Cook for about 6 minutes until the orzo is al dente.

Finally, stir in the marinara, shrimp, and chopped roasted red pepper. Cook for about 4 minutes or until the shrimp turn pink and are cooked through. Ladle into bowls and garnish with fresh chopped oregano.

Notes on the marinara

Use a marinara (spaghetti sauce) your family enjoys. Because the recipe has so few ingredients, a good-quality sauce makes a big difference.

You can use a homemade marinara if you prefer. I sometimes make a large batch and freeze it—defrost in the microwave while the soup cooks. Using your own sauce also lets you control sugar and salt levels.

If you prefer less sugar, choose a low- or no-sugar-added jarred sauce or make your own without adding sugar.

Notes on the red pepper

This updated version uses jarred roasted red peppers for a milder, richer flavor and softer texture. They’re convenient and blend well into the soup.

Raw chopped red pepper is more budget-friendly and works fine if you prefer a crisper texture. You can also roast your own peppers at home and chop them—either method will be tasty.

Is this soup healthy?

Yes. This marinara-based soup is a quick, nourishing meal. It combines tomatoes, vegetables, and lean seafood, making it both satisfying and nutritious.

Cooking tomatoes increases the availability of lycopene, an antioxidant that becomes easier for the body to absorb when tomato cell walls are broken down by heat. That makes this warm, cooked tomato soup a good way to enjoy those benefits.

How do I store this soup?

Store leftovers in an airtight container in the refrigerator for 3–4 days. You can also freeze the soup for 3–4 months; for best results, omit the shrimp before freezing and add cooked or freshly thawed shrimp when reheating.

Reheat gently on the stovetop or in the microwave until warmed through.

Variations on the recipe

This soup is a flexible base for many variations. Swap orzo for fideo pasta to make a spaghetti-style soup (follow package cooking times). Add meatballs—regular or meatless—for a heartier dish. Stir in a splash of cream or a dollop of sour cream for a creamier texture.

Add frozen mixed vegetables to turn it into a quick minestrone, or toss in cooked beans to boost protein. Top servings with grated Parmesan and croutons, and serve alongside a grilled cheese sandwich for a classic pairing.

To create a seafood tomato soup, add crab meat, scallops, or firm white fish along with or in place of the shrimp.

More easy weeknight soup recipes

If you enjoy quick soups, try other simple recipes like White Bean & Sausage Soup, Corn Cheese Chowder, Thai Coconut Noodles, or Creamy Vegetable Gnocchi for more weeknight dinner inspiration.

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Shrimp Tomato Soup

Debi