Creamy Seafood Soup (Easy Steps)

In just a few easy steps, you can make this vibrant and creamy seafood soup!

The stew is light but filling, with flaky fish and delicate shrimp. When you’re seeking something warm, fresh, and filling, make this simple supper!

Why Is This Recipe So Delicious?

• It only takes a few simple steps to put together! Before adding the spices, start by sautéing the vegetables. Then, before tossing in the fish, whisk together the broth.
• Everything is prepared in one pot! This simple seafood soup is not only easy to prepare but also easy to clean up. You’ll have a whole and delicious lunch with just one pot.
• It’s quite warm and comforting without being overpowering. Most creamy soups can be heavy and make you feel bloated afterward. With a bit of tomato sauce and a can of coconut milk, this soup is colorful and light!

Important Ingredients

Coconut Cream – This soup is elevated by the addition of coconut milk. Though it’s not required, I strongly suggest adding a can of full-fat coconut milk to your soup. And don’t worry, it won’t give your soup a coconut flavor. It will instead impart an irresistibly creamy, velvety flavor and texture. If you don’t have coconut milk, 1 cup milk or heavy cream would suffice.

Firm White Fish — In my seafood soup, I used cod, but any firm white fish will do! This dish works well with halibut, haddock, or mahi-mahi.

Start by wiping the fish dry with a paper towel before chopping it into even-sized slices. Because they will flake apart when cooked, I recommend cutting them into 2-inch pieces.

Chef’s Advice

• Allow the soup to simmer for a few minutes before tasting and seasoning to taste. This is due to the fact that the flavor takes 30 minutes to develop. After that time has passed, you’ll have a better notion of how your dinner will taste and can season it as desired.
• In this soup, you can use any seafood you choose! My personal favorites are white fish and shrimp, but any seafood would suffice. This recipe would be wonderful with salmon, calamari, or even mussels!
• Serve this soup in whatever way you like. Mine is served with a large slice of crusty bread and a dusting of finely chopped parsley. Enjoy this tasty soup totally on its own for a low-carb dinner!

Soup with Seafood

In just a few easy steps, you can make this vibrant and creamy seafood soup! The stew is light but filling, with flaky fish and delicate shrimp. When you’re seeking something warm, fresh, and filling, make this simple supper!

Ingredients For Seafood Soup

• 1 tablespoon olive oil
• 1 cup celery diced
• 1 cup carrots diced
• 1 cup onion diced
• 6 garlic cloves minced
• 2 teaspoons smoked paprika
• salt to taste
• 1 pinch of cayenne pepper
• 2 quarts of seafood or vegetable stock
• 1 15-ounce can of tomato sauce
• 1 14-ounce can of full-fat coconut milk is optional but recommended, see Notes
• 1 ½ pounds firm white fish see Notes
• 1 pound shrimp peeled and deveined

Equipment

• Large pot

Instructions

In a large pot over medium heat, heat the olive oil, then add the celery, onion, and carrots. Cook for 4-5 minutes, or until soft.

1. Make a seafood soup. Cook for 1 minute after adding the garlic before adding the smoked paprika, salt, and cayenne pepper.
2. Bring the vegetable stock, tomato sauce, and coconut milk to a boil, then reduce to a low heat and cook for 30 minutes.
3. Cook for about 8 minutes after adding the fish and covering the pot with a lid.
4. Cover and cook for another 2 minutes, or until the shrimp and fish are done. Serve right away.

Notes

Coconut Milk: You can replace the coconut milk in this recipe with ordinary milk or heavy cream.

Firm White Fish: Firm white fish such as cod, halibut, and haddock would all work well in this dish.

This recipe serves around 6 people. Your desired portion sizes will determine the number of servings.

The nutritional values provided are for a single serving of seafood stock and fish and are approximate. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 6. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 342kcal, Carbohydrates: 13g, Protein: 31g, Fat: 19g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 138mg, Sodium: 1524mg, Potassium: 1186mg, Fiber: 3g, Sugar: 6g, Vitamin A: 4310IU, Vitamin C: 11mg, Calcium: 197mg, Iron: 4mg, Net Carbs: 10g