salmon cream soup recipe

Written ByJenny Smyth Posted on
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The Best salmon cream soup recipe

I’ve been making this salmon cream soup recipe for years, and it’s always a hit with my family. The first time I made it, I was inspired by a traditional European dish, but I adapted it to suit our American tastes. It’s a hearty and comforting soup that’s perfect for a chilly evening or a special occasion.

The key to this recipe is using high-quality ingredients, especially the salmon, which should be fresh and of good flavor. I like to use wild-caught Alaskan salmon for its rich flavor and firm texture. When cooked with the right seasonings, the salmon becomes tender and flaky, and the flavors meld together beautifully.

The cream adds a richness and depth to the soup that’s just irresistible. I’ve served this soup at family gatherings, holiday meals, and even just as a weeknight dinner. My kids love it because it’s a great way to get them to eat their fish.

And as an added bonus, the omega-3s in the salmon make this soup a nutritious choice for our family’s health. When you take your first spoonful of this soup, you’ll understand why it’s become one of our favorites. It’s a true comfort food that never fails to satisfy our hunger and warm our hearts.

Over time, I’ve tweaked the recipe to make it my own, but the essence remains the same: rich, creamy, and full of flavor.

Salmon Cream Soup

4.6 from 1944 votes

A comforting and creamy soup featuring tender salmon, vegetables, and a rich cream base. Perfect for a cozy dinner or lunch.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb salmon fillets, skin removed and diced
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1 cup milk
2 tbsp butter
2 tbsp olive oil
1 bay leaf
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dried dill
1/2 tsp dried parsley
1/4 tsp cayenne pepper (optional)

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add onion, carrots, and celery.
3Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften and onion becomes translucent.
4Add garlic to the pot and cook for an additional 1 minute, stirring constantly to prevent burning.
5Add salmon, bay leaf, salt, black pepper, paprika, dill, parsley, and cayenne pepper (if using).
6Cook for 2-3 minutes, stirring gently to combine.
7Pour in the chicken or vegetable broth.
8Bring the mixture to a boil over high heat.
9Once boiling, reduce heat to medium-low, cover the pot, and let it simmer for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
10Remove the bay leaf.
11Using an immersion blender or a regular blender, blend the soup until smooth.
12Be careful when blending hot liquids.
13Return the soup to the pot if using a regular blender.
14Stir in the heavy cream and milk.
15Cook over medium heat for 5-7 minutes, stirring occasionally, until the soup is heated through and the flavors are well combined.
16Taste and adjust seasoning if needed.
17Ladle the soup into bowls and serve hot.
18Garnish with fresh dill or parsley if desired.
19Enjoy your creamy salmon soup.

🔧Equipment

Large pot
Wooden spoon
Immersion blender or regular blender
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 25g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 900mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 22g

📝Notes

Tips: For a smoother soup, you can strain the vegetables after blending. To make it lighter, substitute half-and-half or milk for the heavy cream.

This salmon cream soup recipe is always a good idea for any occasion. It’s perfect for a cozy dinner at home or for a special occasion. I often make a big batch and freeze it in individual portions for later use.

It’s a great meal to have on hand for busy weeknights or when I don’t feel like cooking. I like to add some chopped fresh dill or chives to the soup just before serving. This adds a bright, fresh flavor that complements the rich creaminess of the soup.

I also like to garnish the soup with a dollop of sour cream or Greek yogurt for added creaminess and tang. This soup is a crowd-pleaser and always a hit with my family and friends. I hope you enjoy making and eating this delicious and comforting soup as much as I do.

I can easily serve this soup as a starter or a main dish. It’s a great way to use up leftover salmon, and it’s always a hit with my family. I hope you give this recipe a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Salmon Cream Soup

Q1: What type of salmon should I use for this recipe?

The best type of salmon to use is wild-caught Alaskan salmon. It has a richer flavor and firmer texture than farmed salmon.

Q2: Can I substitute heavy cream with half-and-half or milk?

While you can substitute heavy cream with half-and-half or milk, keep in mind that it will change the flavor and texture of the soup.

Q3: How do I prevent the cream from separating from the broth?

To prevent the cream from separating from the broth, whisk constantly when adding it to the hot liquid.

Q4: Can I make this recipe in advance?

You can make this recipe in advance by cooking the salmon and vegetables ahead of time and then reheating them with the cream when you’re ready.

Q5: Is this recipe suitable for vegetarians or vegans?

No, this recipe is not suitable for vegetarians or vegans because it contains fish and dairy products.

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