Salmon Soup features lemongrass notes, sweet peas, sweet corn and is served with crunchy bacon crumbles.
We enjoy a warm and comfort soup, such as this Salmon Soup. We have a big list of soup recipes on our blog for you to look at. Among our popular soups are Instant Pot Creamy Tomato Soup, Slow Cooker Corn Chowder with Bacon and Creamy Tortellini Soup.
This Salmon Soup turned out amazing from my first try. I mean, you can’t really go wrong with flaky salmon, cream, bacon, sweet peas and corn. The flavors are so fresh, and I added some lemon grass and also lemon juice. As a result, the soup feels light and a tad citrusy. Also, I want to mention that this creamy salmon soup it’s not labor intensive. It involves a few steps to follow, but nothing crazy, so you can totally go ahead and make this on a weeknight. In addition, this is also a great way to use any leftover roasted salmon. I only used one cup of cream, to make it on the healthier side. Then I added potatoes, which I blended after they were fully cooked. This is a great trick to make a very creamy and dense soup while still keeping it healthy.
The sweet peas and corn add such a nice flavor, and their sweet and summery taste brighten up the soup. They add a nice pop of color and some fun texture. The creamy salmon soup is topped with crumbled bacon for a savory, salty finish. The flaky roasted salmon, the creamy broth, and the subtle lemon undertones, all work so nicely together to create a comforting yet beautiful meal.
How to make homemade vegetable stock?
- Heat oil in a large stockpot over medium-high heat.
- Add the garlic, onions, celery, and carrots to it.
- Cook until softened, for about 5-8 minutes, while stirring often.
- Add the water, frozen vegetable scraps, bay leaves, parsley, thyme, salt and pepper.
- Reduce heat to low and simmer, partially covered, for 45 minutes.
CAN YOU FREEZE Salmon SOUP?
Yes. I recommend using quart bags for this soup. First, use a cup to transfer the soup from the pot into the bag. Then, squeeze out excess air and seal the bags. The bags can nicely be stored in the freezer for up to 2-3 months. When reheating, you may need to add a bit of heavy cream, add ¼ cup at a time. Preferably heat it on the stove top if you will be adding more heavy cream.
Prep time: 30 minutes Cook time: 1 hour Total time: 1 hr 30 mins
- 1 large onion (chopped)
- 8 garlic cloves (minced)
- 2 tablespoons lemon grass paste
- 6 medium potatoes (peeled and chopped into 1inch cubes)
- 1 cup vegetable broth
- 1 cup heavy cream (use light cream for a lighter version)
- 1 cup boiled hot water
- 1 lemon
- 1 bell pepper (chopped)
- 1 cup fresh sweet peas
- 1 cup canned sweet corn morsels
- 1 lb. salmon filet (without skin)
- 7 bacon slices
- 1/2 cup olive oil (+ 3 tablespoons)
- 3 fresh thyme stems
- salt and pepper
- Preheat oven to 350 degrees F.
- Place a 5 quart heavy pot over medium heat, when the pot is hot add 1/2 cup of olive oil, let the oil heat for 30 seconds and add the chopped onion. Cook the onion until soft, about 3 - 4 minutes, stir occasionally. Add the minced garlic and lemon grass paste, stir and cook for one minute. Add the potatoes and thyme stems, a little salt and pepper, stir everything well and add the vegetable broth and heavy cream. Let the mixture cook on low heat until the potatoes are tender, 20 - 30 minutes. Stir occasionally.
- In the meantime, line a baking pan with parchment paper, smoother the salmon in the remaining 2 table spoons of olive oil, some salt and pepper and place on the baking pan. Also, place the bacon slices on the pan near the salmon. Cook for 20 minutes. Remove the salmon from the oven and set aside. Check if the bacon is crispy, if yes remove from oven, crumble it and set aside. If the bacon is still tender cook for a few more minutes. Check constantly not to burn it.
- Once the potatoes are tender, transfer half of the mixture to a blender, add one cup of hot water and the juice of one lemon (cut the lemon in half and don't discard after squeezing), blend until smooth.
- Flake the salmon with a fork, in medium pieces, not too small.
- Open the can of sweet corn and drain any water.
- Return the mixture to the pot, remove the thyme stems, add the lemon halves (they will add flavor), salmon, sweet peas and sweet corn. Cook for a few minutes until the soup starts to boil Turn off the heat.
- Serve the soup with bacon crumbles.