Forks, Recipes, Savory

Broccoli Soup with Tomato, Peppers, and Shrimp Confit

Living in South Florida we don’t really get winters, but on the random days we do: we go all out. Coats, boots, stockings, scarves, heaters and hot cocoa all come out the wood-work when the temperature drops. Keeping warm is the ultimate goal but there’s only so much hot cocoa a girl can drink.  So as of late, I’ve been making soup,  and I’ll be the first to tell you I always thought soups were hard to make. But when I bought a new blender that came with a soup option and mini-cookbook, I realized soups are pretty easy and I’ve been missing out. So one cold weekend I figured the best way to use the 3 pounds of broccoli sitting in the fridge was to make broccoli soup. Cheddar Broccoli soup seemed a bit intimidating so I kept it simple for my first attempt.  The soup is thick and creamy on its own but to make it more filling I topped it with a tomato and shrimp confit, made with onions, garlic, celery, and bell peppers slow cooked with lots of red peppers flakes. This soup is literally a gussied up shrimp and broccoli, and I’m mad that I hadn’t thought of this sooner. 

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Check out the recipe below:


Broccoli Soup with Tomato, Peppers, and Shrimp Confit

A hearty keto friendly soup that is made with Broccoli ,Tomatoes, Peppers Shrimp and grass-fed milk cheese. Delicious and filling for lunch or dinner.
Course Appetizer, Dinner, lunch, Main Course, Side Dish
Cuisine American
Keyword budget-meals, easy recipes, keto
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 3 cups of broccoli (fresh or frozen)
  • 1 box of cannellini beans (wash and drained)
  • ½ cup of grape tomatoes (cut in half)
  • 1 rib of celery (diced) (diced)
  • 1 cup of spinach (fresh)
  • ½ pound of shrimp (fresh or frozen, peeled and devein)
  • 1 small onion (diced)
  • 1 small green bell pepper (diced)
  • 1 small red bell pepper (diced)
  • 2 clove of garlic (minced)
  • 1 lemon (juiced)
  • ½ cup of Grass-fed milk cheese
  • ½ cup of feta or goat cheese
  • 2 tbsp of Grass-fed butter
  • Olive oil
  • Water
  • Few pinches of salt
  • Few pinches of black pepper
  • Old Bay Seasoning or Seafood Seasoning of your choice
  • No salt seasoning (I used Trader Joes)
  • Red Pepper Flakes (optional)


  • In a medium size, pot add the broccoli and pour enough water in the pot until the broccoli is covered. Add salt and bring to a boil. Chop the onions, celery, peppers, and garlic and set aside.
  • Wash/ Defrost the shrimp. If you're using jumbo shrimp like I did, chop the shrimp into pieces. Squeeze the juice of a lemon over it.  Season with Old Bay, salt, and pepper. Set aside.
  • Open the can/box of beans, wash off the liquid and set aside.
  • In a hot medium-sized saucepan, pour olive oil into the pan and add the onions, garlic, celery, and peppers. Season with salt and pepper and no salt seasoning.Cook till soft and translucent. Set aside a portion to be added to the blender.
  • In the same pan, Add 2 tablespoon of olive oil and add the shrimp and red pepper flakes. Cook for about 3-5 minutes. Add the tomatoes and 2 tablespoons of butter and reduce the heat to simmer. Keep an eye on it to prevent it from burning.
  • Take the boiled broccoli and put in a blender. Add the drained beans, fresh spinach, sauteed veggies and a cup of the boiled broccoli water. You can always add more but its best to not overfill your blender with hot liquids.
  • Pour the blended broccoli back into the pot and let simmer for about 5 minutes. Add the grass-fed cheese and goat cheese and stir till melted.
  • Ladle the soup into soup bowls, top with the tomato and shrimp confit. Garnish with more cheese.
  • Serve and enjoy!

Happy Eating!

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