Creamy Salmon Soup Recipe
Creamy Salmon Soup Recipe
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Creamy Salmon Soup Recipe
This comforting creamy salmon soup recipe is rich, flavorful, and loaded with tender salmon, fresh vegetables, and a savory broth. Perfect for a cozy meal, this soup will delight with its smooth texture, delicate flavors, and satisfying nutrition. It’s an easy, one pot salmon soup recipe that everyone will love.
Description:
This creamy salmon soup recipe is the ultimate comfort food, bringing the flavors of the ocean together with creamy, warming goodness. Packed with chunks of tender salmon, hearty potatoes, and fresh vegetables, this salmon soup is as nutritious as it is delicious. Not only is it easy to make, but it’s also a fantastic way to incorporate heart healthy salmon into your diet. With a base of rich broth and cream, this soup is silky, satisfying, and perfect for chilly days.
This recipe includes essential ingredients like carrots, celery, onions, and potatoes, giving the soup a delightful texture and earthy flavors. Additionally, the lemon juice and fresh dill elevate the soup’s freshness, perfectly balancing the creamy richness. This soup is a complete meal on its own, but it pairs beautifully with crusty bread or a light salad. Enjoy thisCreamy Salmon Soup Recipe as a warming lunch or dinner, and delight in its combination of flavors that celebrate the natural goodness of salmon.This creamy salmon soup recipe features tender salmon, fresh vegetables, and a rich broth perfect for a cozy, flavorful meal.
Ingredients:
- 1 lb salmon fillet (skinless, cut into chunks)
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 medium carrots (peeled and diced)
- 2 stalks celery (diced)
- 3 medium potatoes (peeled and cubed)
- 4 cups low sodium fish or chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup fresh or frozen peas
- Juice of 1/2 lemon
- Salt and black pepper (to taste)
- Fresh dill (chopped, for garnish)
Instructions:
- Prepare the Salmon: Cut the salmon fillet into bite sized chunks. Season lightly with salt and pepper, and set aside.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions, and cook until softened, about 3 minutes.
- Add the minced garlic, stirring for another minute until fragrant.
- Add Vegetables: Add the diced carrots, celery, and potatoes to the pot. Stir everything together and cook for 3-4 minutes, allowing the vegetables to soften slightly.
- Pour in the Broth: Pour in the fish or chicken broth, and bring the mixture to a boil. Reduce heat to a simmer and cook for 15 minutes, or until the potatoes are tender.
- Add Salmon and Cream: Once the potatoes are soft, gently add the salmon chunks to the pot. Pour in the heavy cream and milk, stirring carefully. Bring the soup back to a simmer and cook for 5-7 minutes, or until the salmon is fully cooked and flakes easily with a fork.
- Finish with Seasoning: Stir in the lemon juice and peas. Season the soup with salt and black pepper to taste. Allow the soup to simmer for 2 more minutes to blend flavors.
- Serve and Garnish: Ladle the creamy salmon soup into bowls, and garnish with fresh dill for added flavor and color.
Notes:
- Substitutions: For a lighter version, you can replace the heavy cream with coconut milk or half and half.
- Add Ons: Feel free to add extra vegetables like corn or spinach to make it heartier.
- Storage: Store leftover salmon soup in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to avoid curdling the cream.
Creamy Salmon Soup Recipe
Ingredients
- 1 lb salmon fillet skinless, cut into chunks
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 medium potatoes peeled and cubed
- 4 cups low sodium fish or chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup fresh or frozen peas
- Juice of 1/2 lemon
- Salt and black pepper to taste
- Fresh dill chopped, for garnish
Instructions
- Prepare the Salmon: Cut the salmon fillet into bite sized chunks. Season lightly with salt and pepper, and set aside.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions, and cook until softened, about 3 minutes.
- Add the minced garlic, stirring for another minute until fragrant.
- Add Vegetables: Add the diced carrots, celery, and potatoes to the pot. Stir everything together and cook for 3-4 minutes, allowing the vegetables to soften slightly.
- Pour in the Broth: Pour in the fish or chicken broth, and bring the mixture to a boil. Reduce heat to a simmer and cook for 15 minutes, or until the potatoes are tender.
- Add Salmon and Cream: Once the potatoes are soft, gently add the salmon chunks to the pot. Pour in the heavy cream and milk, stirring carefully. Bring the soup back to a simmer and cook for 5-7 minutes, or until the salmon is fully cooked and flakes easily with a fork.
- Finish with Seasoning: Stir in the lemon juice and peas. Season the soup with salt and black pepper to taste. Allow the soup to simmer for 2 more minutes to blend flavors.
- Serve and Garnish: Ladle the creamy salmon soup into bowls, and garnish with fresh dill for added flavor and color.
Notes
- Substitutions: For a lighter version, you can replace the heavy cream with coconut milk or half and half.
- Add Ons: Feel free to add extra vegetables like corn or spinach to make it heartier.
- Storage: Store leftover salmon soup in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to avoid curdling the cream.
