Seafood Soup Recipe
Seafood Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. —Valerie Bradley, Beaverton, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 50 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 medium carrots, chopped
  • 1 garlic clove, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3/4 cup white wine or chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 3 tablespoons minced fresh parsley

Directions

In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes.
Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf. Yield: 6 servings.
Originally published as Seafood Soup in Light & Tasty December/January 2005, p52

Nutritional Facts

1 cup: 213 calories, 9g fat (1g saturated fat), 74mg cholesterol, 525mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 medium carrots, chopped
  • 1 garlic clove, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3/4 cup white wine or chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 3 tablespoons minced fresh parsley
  1. In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes.
  2. Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf. Yield: 6 servings.
Originally published as Seafood Soup in Light & Tasty December/January 2005, p52

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Michele User ID: 9276090 276081
Reviewed Oct. 9, 2017

"Love this soup. Looking at the recipe I punched it up a bit with more onion, garlic, basil, oregano and put in some salt. It was so good and easy. Also used fire roasted tomatoes which I think taste better than the others. So good."

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HighDee215 User ID: 7318317 252651
Reviewed Aug. 14, 2016

"I added clams, crabs, shrimps, and scallops. It was delicious."

MY REVIEW
Laineyb2 User ID: 8617626 237362
Reviewed Nov. 14, 2015

"This was yummy. I wanted to make it for a main course so added a couple of potatoes and skipped the shrimp. Also added just a few red pepper flakes to give some kick. Hubby loved it!"

MY REVIEW
palin4229 User ID: 6497583 66913
Reviewed Jun. 24, 2013

"I tried this soup today it was good but I thought it needed some taste. I had never used salmon in soup now I know why."

MY REVIEW
Glenniea User ID: 4210280 207022
Reviewed Sep. 11, 2010

"I made this one night for friends as a first course. Everyone loved it so much, now I make is as the main course. I get requests for this all the time now. This is the best recipe I've ever made"

MY REVIEW
Glenniea User ID: 4210280 130425
Reviewed Jul. 24, 2009

"I made this as a first course to a dinner party. Instead of the salmon, I used Talapia. IT WAS FANTASTIC. Everyone that attended is still raving about how great it was. Next time, I will double the recipe and it will be the MAIN course. I highly recommend."

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