This post contains affiliate links. I earn a small commission for every purchase made through these links, this doesn’t change your price in any way. Thank you for supporting my work.
This delicious creamy salmon fish soup is the perfect recipe to warm your soul on cold winter days. We love soups in our household so i make a variety of different soup recipes on repeat. Some of our favorite go to’s are creamy chicken mushroom soup or dumpling soup. Red borsch is always on repeat as well but we especially love this easy salmon soup recipe.
At first i thought it’ll have a fishy smell or taste to it which i am not a huge fan of but i was so wrong. It tastes so good that we keep going back to it and making it again and again. This recipe is a keeper for sure. I normally cook by “eye” and “taste” but this time i actually took the time to write a recipe for it so i can share it.
Use Fresh Salmon
While this fish soup looks and sounds luxury with its vibrant colors and creamy texture, it really is so easy to make and only calls for a handful of simple ingredients. I love using fresh salmon filet for this soup, after all it is like the star of the show here so i highly recommend using a nice fresh filet to bring your simple soup to another level. If you can get your hands on a wild-caught salmon, that would be even better. Be sure to take off the salmon skin before adding it to the soup.
Leftover Salmon
If you have leftover salmon filet, you can choose to freeze it or make my juicy salmon burgers the next day, or make my flaky salmon recipe with rice and vegetables for another complete meal.
Ingredient List:
- 4 Large potatoes – cubed
- 1 medium Carrot – diced or grated (your preference)
- 1 medium onion – diced
- 3 cloves of garlic – pressed
- 16oz fresh salmon filet
- 8 cups of water
- 1 1/4 cup of heavy cream
- 1 – 14.5oz can diced tomatoes (do not drain)
- 2Tablespoons of butter or olive oil for sauteing
- 1 1/2 Tbsp salt or bullion cubes to taste
- 1/8tsp black pepper (optional)
- 3Tablespoons of dry Parmesan cheese
- Fresh herbs (dill & parsley)
Instructions:
- Peel and cube the potatoes, add about 8 cups of water to a large pot or dutch oven with 1 1/2 Tbsp of salt, bring to a boil then lower heat to med/low and allow it to gentle simmer until potatoes are fork soft.
- Meanwhile, saute the vegetables. Preheat a skillet on medium heat, add a little oil or unsalted butter, diced onion and saute until golden brown or transparent. Then add shredded carrots and saute for another minute or two. Lastly, add pressed garlic and a can of diced tomatoes. Mix well, saute for another minute and take off the heat.
**If you don’t have canned diced tomatoes, you can also cut up fresh tomatoes after removing the skins from them. (To easily remove skins, pour boiling water over the tomatoes and let it sit for a few minutes.)
3.When the potatoes are fork soft, add the sauteed vegetables and the heavy cream and bring the soup back to a boil before adding the salmon.
4.Prepare the salmon fillet by cutting into 1/2- 1 inch cubes. Once the soup comes to a boil, add the salmon pieces and parmesan cheese and bring back to boil once more.
5.After the soup comes back to boiling point, turn off the heat and add your fresh dill and fresh parsley.
Mix well and Enjoy!
Serve Soup with:
This delicious salmon soup pairs wonderfully with just a slice of fresh bread and really doesn’t need anything else. It is the perfect comfort food and a great weeknight meal that is good as is but if you like to step up the game, you can make my cheesy garlic bread on the side. It pairs great with any soup and creates a filling meal.
Related Posts:
Juiciest Salmon Burger
Flaky Salmon in the Oven
Red Salmon Roe to Caviar Recipe (wild pink salmon)
Cold Salmon Canapes
SHOP THIS POST:
Soup bowl with handles
Le Creuset Enameled Cast Iron Signature Round Wide Dutch Oven
High Density Non-Porous Wooden Chopping Board
Creamy Salmon Fish Soup (easy recipe) VIDEO
Ingredients
- 4 large Potatoes Cubed
- 1 medium Carrot diced or grated
- 1 medium Onion diced
- 3 cloves Garlic pressed
- 16 oz Salmon Fillet
- 10-12 cups Water
- 1 1/4 cup Heavy Whipping Cream
- 1-14.5 oz can Diced Tomatoes (do not drain)
- 2 Tbsp Butter for sauteing
- 1 1/2 Tbsp Salt or bullion cubes to taste
- 1/8 tsp Black pepper Optional
- 3 Tbsp Dry Parmesan Cheese
- Fresh Dill chopped
- Fresh Parsley chopped
Instructions
-
1.Peel and cube the potatoes, add about 8 cups of water and 1 1/2 Tbsp of salt, bring to a boil then lower heat to med/low and let it simmer until potatoes are fork soft.
2.Meanwhile, prepare the vegetables for sauteing. Preheat a skillet on med/low, add diced onion and saute until golden brown or transparent. Then add the carrots and saute for another minute or two. Lastly, add pressed garlic and a can of diced tomatoes. Mix well, saute for another minute and take off the heat.
**If you don't have canned diced tomatoes, you can also cut up fresh after removing the skins from them. (To easily remove skins, pour boiling water over the tomatoes and let it sit for a few minutes.)
3.When the potatoes are fork soft, add the sauteed vegetables and the heavy cream and bring the soup back to a boil before adding the salmon.
4.Prepare the salmon fillet by cutting into 1/2- 1 inch cubes. Once the soup comes to a boil, add the salmon pieces and Parmesan cheese and bring back to boil once more.
5.After the soup comes back to boiling point, turn off the heat and add your greens.
Mix well and Enjoy!
