Salmon Soup Recipe
This salmon soup recipe is one of our favorites for cold winter days. It’s creamy, comforting, and packed with tons of healthy ingredients.
Servings: 4 servings
- 21 oz skinless boneless salmon cubed
- 2 tbsp olive oil
- 1 1/2 tbsp unsalted butter
- 2 oz onion chopped
- 16 oz potatoes cubed
- 10 oz carrots cubed
- 2 oz celery chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 1/2 tsp brown gravy mix
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 1/2 cup water
- 3 tbsp heavy cream
- 2 tbsp dill minced
Heat 2 tbsp olive oil in a soup pot over medium heat. Add 1 1/2 tbsp unsalted butter and 2 oz onion and sauté for 2 minutes.
Stir in 16 oz potatoes, 10 oz carrots, and 2 oz celery and cook for another 5 minutes.
Season the vegetable mixture with 1/2 tsp salt, 1/2 tsp black pepper, 2 1/2 tsp gravy mix, and then add 2 tbsp all-purpose flour to thicken. Stir occasionally and continue to cook for 2 minutes.
Add 1 cup milk, 1 1/2 cup water, 3 tbsp heavy cream, 2 tbsp dill, and 21 oz salmon to the pot and bring the soup to a boil. Then lower the heat to medium-low and simmer the soup for 20 minutes until the potatoes and carrots are tender.
Transfer the salmon soup to serving bowls and serve immediately.
Serving: 1serving | Calories: 494kcal | Carbohydrates: 34g | Protein: 36g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 142mg | Sodium: 583mg | Potassium: 1498mg | Fiber: 5g | Sugar: 9g | Vitamin A: 12029IU | Vitamin C: 16mg | Calcium: 152mg | Iron: 2mg