Cream Of Salmon Soup

Deliciously rich and creamy this salmon soup is quick and easy to make and perfect for a simple lunch or as part of a supper party menu.

Why you’ll love this recipeThis cream of salmon soup is a little different and really rather special
It’s easy to make. Like all my recipes this salmon soup is quick and easy to pull together
This is a great recipe for making a salmon fillet go further

Fish soups are always popular and I’ve made a few in my time, from classic Scottish Cullen Skink to chilled prawn and cucumber soup.

Anyone familiar with this site will know I love making soup and have a whole section of Super Soups for you to browse and choose from.

You will also know I’m a huge fan of our Scottish salmon and have put some more lovely salmon recipes at the bottom of this post.
Ingredients for cream of salmon soup

There aren’t many actual ingredients in this simple salmon soup recipe, most of the things listed here are the flavourings, the herbs and spices that lift this soup to a higher level.

Salmon – always go for good quality salmon. I’ve just used a salmon fillet here.

Soup base – you will note that there is no onion or garlic in this salmon soup recipe, I find that they tend to overpower the delicate flavour of the salmon. Instead, I use leek and celery as my base with spring onions. The leek has a wonderful sweet flavour which compliments the salmon perfectly. And the spring onions (salad onions) are so much milder in taste than standard onions.

Tomatoes – I have used half of a tin of tomatoes in my recipe, they add a both sweetness and a tang to your fish soup. Go for the best tinned tomatoes you can find. I love the baby tinned tomatoes, they are full of flavour.

Flavourings – This is where the magic happens with this salmon soup – I have used fresh ginger, a bay leaf, some ground cinnamon and nutmeg within the soup. This really adds depth and flavour. Then to finish off I add fresh chives, dill and some fresh lime juice for a real zing.

Cream – As this is a cream of salmon soup recipe there is cream involved. You can go for half Greek yogurt if you want to cut the calories, but to be honest this is a little bowl of luxury so go for the cream folks and enjoy every mouthful!

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make this salmon soup

Like all my soup recipes this one is super easy to make and doesn’t take long at all.

First, you want to chop your veggies and grate the ginger. Then add these to a pan with some water (see the recipe card below for full step-by-step information and measurements) and bring to the boil for just a couple of minutes to get things going.

Add the tinned tomatoes to the soup and simmer for half an hour.

Now use a stick blender to whizz up the soup till lovely and smooth. Stir through the cream and gently 

simmer for a further four minutes.

Add the salmon in bite sized pieces to the creamy soup base and gently cook for another four minutes till the salmon is cooked through. Don’t boil the soup you want a light touch here to retain all that marvelous flavour and try to keep some salmon pieces and dont break it up completely.

Finally, add the lime juice and the fresh chives and dill with seasoning to suit your taste-buds.
How to serve salmon soup

I like to serve this luxurious cream of salmon soup with a light sprinkling of the dill and chives and a lime wedge in each bowl so you can add that extra bit of zing if you want it.

Serve with some crusty bread on the side and you have the perfect light lunch or a wonderful starter for a supper party.
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