This Creamy Salmon and Vegetable Soup is a delightful blend of tender salmon, hearty vegetables, and a creamy broth. It’s perfect for a comforting meal any time of the year, offering balanced flavors and rich nutrition.
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 medium potato, diced
- 4 cups vegetable or fish broth
- 1 cup heavy cream or coconut milk
- 1 pound fresh salmon fillet, skin removed and diced
- 1 cup frozen peas
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
- Salt and pepper, to taste
- Fresh parsley or dill, for garnish (optional)
Instructions
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic. Sauté for 3–4 minutes until the onion is translucent.
Cook the Vegetables:
- Add sliced carrots, diced celery, and diced potato to the pot. Cook for 5–7 minutes until the vegetables start to soften.
Simmer the Broth:
- Pour in the vegetable or fish broth.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes, or until the vegetables are tender.
Add Cream and Salmon:
- Stir in heavy cream (or coconut milk) and bring the soup back to a gentle simmer.
- Add diced salmon, frozen peas, corn, and dill. Cook for 5–7 minutes, or until the salmon is cooked through and flakes easily with a fork.
Season and Serve:
- Season with salt and pepper to taste.
- Remove from heat and let the soup sit for a few minutes before serving.
- Ladle the soup into bowls and garnish with fresh parsley or dill, if desired.
5 Serving Suggestions
- Serve with crusty bread or garlic toast for dipping.
- Pair with a light green salad for a balanced meal.
- Top with a dollop of sour cream for extra creaminess.
- Serve alongside roasted asparagus or steamed green beans.
- Add a sprinkle of grated Parmesan cheese for a rich finish.
Cooking Tips
- Use fresh salmon for the best flavor and texture.
- For a thicker soup, mash a few of the cooked potatoes before adding the salmon.
- If using canned corn, drain and rinse before adding to the soup.
Nutritional Benefits
- Salmon: Rich in omega-3 fatty acids and protein.
- Vegetables: Provide vitamins, minerals, and fiber.
- Dill: Adds antioxidants and a fresh flavor.
Dietary Information
- Gluten-free.
- Dairy-free option: Use coconut milk instead of heavy cream.
Nutritional Facts (Per Serving – Serves 6)
- Calories: 320
- Protein: 22 g
- Carbohydrates: 20 g
- Fat: 18 g
- Fiber: 4 g
- Sugar: 6 g
Why You’ll Love This Recipe
- Quick and easy to prepare in under an hour.
- Creamy, comforting, and packed with nutrition.
- Versatile and customizable with your favorite vegetables.
- Perfect as a light meal or hearty starter.
Conclusion
This Creamy Salmon and Vegetable Soup is a flavorful and nourishing dish that’s ideal for a comforting meal. Its rich, creamy broth and tender chunks of salmon make it a favorite for family dinners or gatherings.
Frequently Asked Questions
- Can I use frozen salmon? Yes, thaw the salmon completely before using.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days.
- Can I freeze this soup? Yes, but it’s best to freeze before adding cream. Add cream when reheating.
- What can I substitute for dill? Use parsley, thyme, or chives.
- Can I make it spicier? Add red pepper flakes or a dash of hot sauce.
- Can I use other fish? Yes, cod, haddock, or trout work well.
- What’s the best way to reheat? Reheat on the stovetop over medium heat, stirring occasionally.
- Can I add other vegetables? Yes, zucchini, spinach, or kale are great additions.
- Can I make it dairy-free? Yes, use coconut milk instead of heavy cream.
- Can I use canned salmon? Yes, but fresh or frozen salmon is recommended for better texture.