In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 chopped onion, 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Sauté the vegetables for about 5 minutes until softened and fragrant.

Add 4 cups of chicken or seafood broth and 1 can of diced tomatoes to the pot. Stir in 1 teaspoon of paprika, a pinch of cayenne pepper, salt, and black pepper. Bring to a rolling boil.

Once boiling, reduce the heat to low and simmer for 10 minutes. Afterward, gently add 1 pound of shrimp and cook until they turn pink and opaque, about 5 to 7 minutes.

Remove the pot from heat and stir in the juice of half a lemon and a handful of chopped fresh parsley.

Ladle the soup into bowls, garnishing with additional parsley if desired, and serve with crusty bread.