Creamy Salmon Soup

This creamy salmon soup is a comforting, flavorful dish perfect for a cozy meal. With tender salmon, fresh vegetables, and a rich, creamy broth, it’s a satisfying option for lunch or dinner. Whether you’re a seafood lover or just craving something hearty, this soup will warm you right up!

Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 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)

Directions

1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
2. Add Other Veggies: Add the sliced carrots, diced celery, and diced potato to the pot. Cook for 5-7 minutes until the vegetables start to soften.
3. Simmer the Broth: Pour in the broth and bring to a boil. Reduce the heat and let it simmer for 15 minutes, or until the vegetables are tender.
4. Add Cream and Salmon: Stir in the heavy cream (or coconut milk) and bring the soup back to a simmer. Add the diced salmon, peas, corn, and dill. Cook for 5-7 minutes, or until the salmon is cooked through and flakes easily.
5. Season and Serve: Season with salt and pepper to taste. Remove from heat and let the soup sit for a few minutes before serving.
6. Garnish and Enjoy: Ladle the soup into bowls and garnish with fresh parsley or dill, if desired.

Serving Suggestions

• Serve with a warm slice of crusty bread for dipping.
• Pair with a fresh green salad for a light, well-rounded meal.
• Serve over a bed of cooked quinoa or rice for added texture.
• Add a squeeze of lemon juice for a zesty flavor boost.
• Garnish with crispy bacon bits for a savory crunch.

Cooking Tips

• You can substitute the heavy cream with coconut milk for a dairy-free option.
• Add more dill for a stronger herb flavor, or mix in other herbs like thyme or parsley.
• If the soup is too thick, add a little extra broth or water to thin it out to your liking.
• Use fresh or frozen salmon, but be sure to dice it into bite-sized pieces for easy eating.

Nutritional Benefits

• Salmon is an excellent source of omega-3 fatty acids, which promote heart health.
• The vegetables (carrots, celery, potatoes) are packed with vitamins and fiber, supporting digestive health.
• The use of coconut milk or heavy cream adds healthy fats to keep you feeling satisfied.

Dietary Information

• This soup can be made gluten-free if you ensure the broth is gluten-free.
• It can also be dairy-free by using coconut milk and omitting any dairy-based ingredients.

Nutritional Facts

• Serving Size: 1 bowl (about 1 1/2 cups)
• Calories: 350
• Protein: 28g
• Carbs: 30g
• Fat: 18g
• Fiber: 5g
• Sugar: 7g

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: You can freeze the soup for up to 3 months. Let it cool completely before freezing. Thaw overnight in the fridge and reheat on the stove.

Why You’ll Love This Recipe
This creamy salmon soup is the ultimate comfort food—warm, flavorful, and packed with wholesome ingredients. It’s the perfect balance of richness from the salmon and cream, with a variety of veggies to keep it fresh and light. It’s an easy-to-make, one-pot meal that is sure to please the whole family!

Conclusion
This creamy salmon soup is simple, satisfying, and full of flavor. It’s easy to prepare with minimal ingredients but offers maximum comfort. Whether you’re in the mood for a cozy evening meal or need a comforting dish for a special occasion, this soup checks all the boxes. Try it out for a fresh, healthy take on your favorite seafood soup!

Frequently Asked Questions (FAQs)

1. Can I use canned salmon instead of fresh?
   Yes, canned salmon works fine for this recipe. Just be sure to drain and flake it before adding it to the soup.
2. Can I use chicken instead of salmon?
   Absolutely! You can swap the salmon for diced chicken breast or thighs.
3. Can I make this soup in advance?
   Yes, you can prepare this soup up to 2 days ahead. Just store it in the fridge and reheat when you’re ready to serve.
4. Can I freeze this soup?
   Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container for freezing.
5. Can I add other vegetables?
   Feel free to add other vegetables like zucchini, leeks, or spinach to the soup for extra flavor and nutrients.
6. Can I use light cream instead of heavy cream?
   Yes, you can use light cream, but the soup will be less rich and creamy.
7. Is this soup dairy-free?
   No, but you can easily make it dairy-free by using coconut milk instead of cream.
8. Can I use vegetable broth instead of fish broth?
   Yes, vegetable broth works well if you’re looking for a vegetarian version of this soup.
9. How long does the soup last in the fridge?
   The soup will last in the fridge for up to 3 days.
10. Can I make this soup spicier?
    Yes, you can add more chili flakes or a fresh chopped chili pepper to make it spicier.