Tomato and Shrimp Seafood Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A light, flavorful seafood soup with a tomato base, featuring plump shrimp and fresh greens. This american-inspired whole30 ready in about 35 minutes pairs olive oil, large, diced onion, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, diced onion
• 2, diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 (14.5 oz) can diced tomatoes
• 4 cups fish broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 lb, peeled and deveined shrimp
• 2 cups, chopped kale

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 can diced tomatoes, 4 cups fish broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a simmer and cook for 10 minutes.
4. Step 4: Add 1 lb peeled and deveined shrimp and 2 cups chopped kale. Cook for 5 minutes until shrimp turn pink and kale is tender.