SALMON SOUP IN 30 MINUTES

Nothing beats a warm bowl of soup on a chilly evening, right? This SALMON SOUP recipe has become a go-to in my family. My sister-in-law first made it for us during a cozy weekend, and let me tell you—it was LOVE at first bite!

Packed with tender salmon, hearty potatoes, and creamy broth, this soup feels fancy but is actually SUPER EASY to whip up.

Love hearty soups? After trying this, you’ve GOT to check out Big Mac Soup—a burger in a bowl!

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WHY YOU’LL LOVE THIS SALMON SOUP

1. Quick Prep: Just 30 minutes from start to finish!
2. Healthy & Nutritious: Full of omega-3s, protein, and fresh veggies.
3. Family Favorite: Even the pickiest eaters ask for seconds.
4. Customizable: You can tweak the ingredients based on what you have on hand.

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INGREDIENTS YOU NEED (SERVES 4-6)

Here’s what you’ll need to make this amazing soup:

For the Soup Base:

• 1 lb fresh salmon fillet, skinless and cubed
• 4 cups low-sodium chicken or vegetable broth
• 2 cups heavy cream or half-and-half
• 2 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 stalks of celery, chopped
• 2 tablespoons butter
• 2 cloves garlic, minced

Seasonings:

• 1 teaspoon dried dill
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon lemon juice

Optional: Garnish with fresh dill or parsley for extra flavor and color.

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STEP-BY-STEP INSTRUCTIONS

PREP YOUR VEGGIES

First, chop your onion, carrots, celery, and potatoes into bite-sized pieces. I like to do this while catching up on my favorite podcasts—makes it feel like less of a chore!

COOK THE VEGGIES

In your large pot, you melt the butter over medium heat. Add the onions, carrots, and celery. Cook until they’re soft and fragrant, about 5-7 minutes. Toss in the minced garlic then cook for another minute.

ADD BROTH AND POTATOES

Pour in your broth then bring it to a simmer. Add the diced potatoes, bay leaf, and dried dill. Let it simmer for 10-12 minutes until the potatoes are fork-tender.

ADD THE SALMON

Gently place the salmon cubes into the simmering soup. Cook for 5-7 minutes until the salmon is fully cooked and flakes easily. Be careful not to stir too much—this keeps the salmon chunks intact.

MAKE IT CREAMY

You lower the heat to medium-low and stir in the heavy cream. You add salt, pepper, and lemon juice to taste. Let everything warm through for another 2-3 minutes.

SERVE & GARNISH

Ladle the soup into bowls, then garnish it with fresh dill or parsley, and serve immediately with crusty bread or a side salad. BAM—dinner is served!

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PRO TIPS FOR THE BEST SALMON SOUP

1. Use Fresh Salmon: Fresh salmon works best, but frozen is fine if thawed properly.
2. Don’t Skip the Lemon Juice: It brightens the soup and balances the creamy flavors.
3. Control the Creaminess: For a lighter version, use half-and-half instead of heavy cream.
4. Make It Ahead: The soup tastes even better the next day after the flavors meld together.

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VARIATIONS TO TRY

There are so many ways to make this salmon soup recipe your own. For a Mediterranean twist, add a pinch of smoked paprika and swap the cream for coconut milk. Want something lighter? Skip the potatoes and load up on zucchini or cauliflower instead. You can even turn it into a spicy salmon chowder by stirring in red pepper flakes or a dash of hot sauce. One time, my husband added corn and bacon to the mix—it was a total hit! Experiment with what you have in your pantry, and you’ll find that this recipe is incredibly versatile.

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CAN YOU MAKE SALMON SOUP IN A SLOW COOKER?

Absolutely! If you’re a fan of set-it-and-forget-it meals, this salmon soup is perfect for the slow cooker. Start by sautéing the onions, garlic, and veggies in a pan, then transfer them to your slow cooker along with potatoes, the broth, and seasonings. Cook on low for about 6-8 hours or high for 3-4 hours. Add the salmon and cream during the last 30 minutes to keep the fish tender and the broth silky smooth. It’s a great way to have dinner ready without standing over the stove!

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WHY FRESH HERBS MAKE ALL THE DIFFERENCE

Don’t underestimate the power of fresh herbs in your salmon soup recipe. Dill, parsley, or even a touch of thyme can take this dish from good to restaurant-worthy. Fresh herbs can really add a burst of color and aroma that makes the soup feel extra special. If you don’t have fresh herbs, dried ones work in a pinch—but if you can grab fresh dill at your local grocery store, DO IT. Trust me, the difference is night and day.

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PERFECT FOR MEAL PREPPING

Did you know this salmon soup is meal prep-friendly? While creamy soups don’t always freeze well, this one stores beautifully in the fridge for a few days. Pack individual portions in glass containers for easy grab-and-reheat lunches. The potatoes hold their texture well, and the salmon stays tender if you reheat it gently. Pair it with a simple side salad, and you’ve got a meal that feels fresh even on your busiest weekdays.

CAN YOU MAKE SALMON SOUP WITHOUT CREAM?

Yes, you can absolutely enjoy salmon soup without cream! If you want another dairy-free or lighter option, substitute the cream with unsweetened coconut milk or cashew milk. Another idea is to puree some of the cooked potatoes and broth to create a naturally creamy texture. This method keeps the soup velvety while maintaining its wholesome flavor. My cousin tried this trick when she cut out dairy, and now it’s her go-to way of making salmon soup!

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THE BEST SIDES TO SERVE WITH SALMON SOUP

Pairing your salmon soup with the right side dish can make the meal more satisfying. Crusty bread or soft dinner rolls are classic options for soaking up every drop of that creamy broth. For a lighter pairing, try a crisp green salad with lemon vinaigrette, or serve roasted asparagus for extra veggies. Feeling indulgent? A cheesy garlic bread on the side will make this meal feel like a restaurant treat. Honestly, my favorite way to enjoy this soup is with a big chunk of sourdough—PERFECT for dipping!

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COMMON MISTAKES TO AVOID WHEN MAKING SALMON SOUP

1. Overcooking the Salmon: Salmon cooks quickly, so keep an eye on it to avoid dry, flaky fish. Add it toward the end of the cooking process for the best results.
2. Using Too Much Cream: While the cream adds richness, too much can overpower the other flavors. A little goes a long way!
3. Skipping the Lemon Juice: Don’t forget this step—it brightens the soup and balances out the creaminess perfectly.
4. Not Tasting As You Go: Always taste your soup as you cook. A little extra salt or dill can make a big difference in the final flavor.

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HOW TO MAKE THIS A LOW-CARB SALMON SOUP

If you’re following a low-carb lifestyle, you can still enjoy this delicious salmon soup! Simply swap out the potatoes for cauliflower florets or turnips. Both options will give you a similar texture without adding the extra carbs. Use heavy cream or coconut cream for richness, and load up on extra salmon and greens like spinach or kale. Eating salmon isn’t just tasty—it’s amazing for your health! Learn about the benefits of salmon.

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FAQS ABOUT SALMON SOUP