salmon soup recipe
The Best salmon soup recipe
This soup is perfect for any occasion—whether you’re cooking for a quick weeknight dinner or pulling it out for a holiday gathering. It’s hearty enough to hold you over, yet light enough to feel fresh, and the salmon adds a nice protein boost without being too heavy. My kids love how the fish melts into the broth, and the kids who don’t eat fish often will at least try it because it’s so mild and tender. Plus, it’s got all the nutrients you want in a meal—omega-3s from the salmon, vitamins from the veggies, and a little something extra from the garlic and ginger that make it taste like a little secret. It’s a recipe that’s as good for you as it is for the soul.
Creamy Salmon and Vegetable Soup
A comforting and nutritious soup featuring tender salmon, fresh vegetables, and a rich, creamy broth. Perfect for a cozy meal!
🥘Ingredients
- 4 cups chicken or vegetable broth
- 1 lb salmon fillets (skin-on, cut into chunks)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup frozen peas
- 1 cup diced potatoes
- 1 cup heavy cream or coconut milk (for dairy-free)
- 1 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 1 tbsp lemon juice
- Fresh parsley, chopped (for garnish)
👨🍳Directions
-
1
In a large pot, bring the chicken or vegetable broth to a boil. Add the diced onion, garlic, carrots, and celery. Simmer for 5 minutes. -
2
Add the salmon fillets, potatoes, and thyme. Simmer for 10 minutes until the potatoes are tender. -
3
Remove the pot from heat and stir in the heavy cream or coconut milk and butter. Let it sit for 2 minutes. -
4
Use an immersion blender to blend the soup until smooth. If using a regular blender, transfer the soup to a blender, blend until smooth, then return to the pot. -
5
Season with salt, pepper, and roasted rosemary. Stir in the frozen peas. Adjust seasoning if needed. -
6
Taste and add lemon juice if desired. Garnish with fresh parsley before serving.
🔧Equipment
- Large pot
- Wooden spoon
- Blender or immersion blender
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, use low-fat chicken broth and reduce the amount of cream.
- You can substitute salmon with white fish like cod or tilapia.
- Ensure all vegetables are thoroughly cleaned before adding to the soup.
Watch Video Of How Creamy Salmon and Vegetable Soup Works
❓ Frequently Asked Questions About Creamy Salmon and Vegetable Soup
What is the best way to prepare fresh salmon for salmon soup?
To prepare fresh salmon for salmon soup, start by flaking the fish into thin, even pieces using a fork or a knife. Remove any bones or skin if desired. If the salmon is very fresh, you can also lightly poach it in a small amount of water or broth for about 2-3 minutes to retain its texture and flavor before adding it to the soup. Avoid overcooking, as this can make the salmon rubbery.
Can I use canned salmon instead of fresh salmon in this recipe?
Yes, you can absolutely use canned salmon! Rinse and drain the salmon thoroughly to remove excess salt and liquid. If using drained salmon, you may need to add a bit more liquid (like broth or water) to the soup to compensate for the loss. For a more authentic flavor, opt for salmon that is packed in water rather than oil. You can also flake the canned salmon directly into the soup without pre-cooking it.
What broth or base liquid should I use for the salmon soup?
The best base for salmon soup is a rich, flavorful broth. Use a combination of fish stock (if available) and chicken or vegetable broth for depth. For a classic taste, a homemade or high-quality store-bought fish stock works wonderfully. If you don’t have fish stock, a well-seasoned chicken broth with a splash of soy sauce or a pinch of fish sauce can also elevate the flavor. Avoid plain water unless you want a very light soup.
How do I ensure the soup stays creamy without using heavy cream?
To achieve a silky texture without heavy cream, try one of these methods:
– Blend a portion of the soup (after adding the salmon) with a bit of broth or water until smooth, then return it to the pot.
– Use coconut milk (full-fat for creaminess) or crème fraîche (or sour cream) for a lighter alternative.
– Add a small amount of dairy-free cream (like oat or cashew cream) to thicken naturally.
– For extra richness, stir in a spoonful of mashed potatoes or crumbled feta before serving.
Can I make this salmon soup ahead of time and reheat it?
Yes, you can prepare salmon soup in advance, but there are a few tips to keep it fresh and delicious:
– Store it in an airtight container in the fridge for up to 3-4 days.
– When reheating, gently warm it on the stove over low heat, stirring occasionally to avoid overcooking the salmon.
– For best texture, you can reheat the soup in batches rather than all at once to prevent thickening too much.
– If the soup thickens too much, add a splash of broth or water to loosen it before serving.
