Can I substitute cream with milk?

Yes, but milk will give a less rich flavor. To keep it creamy, stir in 1 tablespoon of flour mixed with a little cold water at the end to thicken.

How long exactly should I cook it?

About 1 hour as indicated. The timing can vary depending on the heat and desired tenderness. Check the salmon — it should flake easily with a fork.

Can I make it without vegetables?

Vegetables add depth and aroma. If omitted, the soup will be too plain. At least onion and carrot are recommended for balance.

How to make it more flavorful?

Add a pinch of white pepper, nutmeg, or thyme 10 minutes before the end — they pair perfectly with fish and cream.

Can I use canned salmon?

Canned salmon has a distinct salty taste and is already cooked, so it's best added at the end just to heat through (5–7 minutes). This recipe is designed for fresh fillet.

Creamy Salmon Soup

Name: Creamy Salmon Soup
Total time: 60 min
Yield: 1 порция
Cuisine: International
Ingredients: Salmon fish — 300 g; Carrot — 50 g; Onion — 50 g; Tomatoes — 100 g; Cream — 300 g; Salt — 5 g; Butter — 50 g

75min

855g

Nutrition per 100g

This creamy salmon soup is a true delight for lovers of fish soups. Tender salmon, aromatic vegetables, and a velvety creamy texture create a perfect balance of flavor and nutrition. Simple to make, yet impressive, it’s a wonderful choice for a family lunch or a cozy dinner.

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WHAT YOU WILL NEED

From ingredients

7 products

Рыбная основа

Овощи

Специи

SIMPLE PROCESS

Step by step recipe

To achieve a truly creamy and silky soup, avoid overcooking the salmon — it should retain its flaky texture. Sauté the vegetables until soft, then add the fish, cover with cream and water. Simmer gently for about an hour to allow the flavors to meld. Don’t forget to stir in a knob of butter 5 minutes before the end — it adds a luxurious smoothness.

Step 1

Prep the Fish and Vegetables

Rinse and pat dry the salmon, remove the skin if desired, and cut into 1-inch cubes. Wash, peel (carrot and onion), and chop the carrot, onion, and tomato into small dice.

Step 2

Sauté the Vegetables

In a heavy-bottomed pot or slow cooker, heat 1 tablespoon of oil. Sauté the onion until translucent, then add carrot and tomato and cook for 5–7 minutes, stirring, until softened.

Step 3

Add Fish and Liquid

Add the salmon cubes to the vegetables, season with salt and pepper. Pour in the cream and add 1–1.5 cups (200–300 ml) of water (so the soup is liquid, not a stew). Stir to combine.

Step 4

Simmer the Soup

Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for about 1 hour, stirring occasionally to prevent sticking.

Step 5

Add Butter

5 minutes before the soup is done, stir in the butter (50g) until melted. This adds a glossy sheen and extra silkiness.

Step 6

Serve

Ladle the hot soup into bowls, garnish with fresh herbs (dill or parsley) if desired. Serve with crusty bread or croutons. Enjoy!

CHEF'S TIP

Choose Fresh Salmon

Use fresh, chilled salmon fillet with a uniform color and firm flesh. If using frozen, thaw it slowly in the refrigerator overnight.

Don't Overcook the Fish

Salmon becomes tender after about 1 hour of gentle simmering. If using a leaner fish like cod, reduce the time to 40 minutes. Keep the pieces intact.

Heavy Cream is Key

Use cream with 20–30% fat content — it won't curdle and gives a rich, silky texture. For a lighter version, substitute half the cream with milk, but the taste will be less indulgent.

Add Fresh Herbs

Stir in fresh dill or parsley 2–3 minutes before the soup is done to add a burst of freshness and color.

SUBSTITUTIONS

Add your taste

With Other Fish Trout, pink salmon, or even cod can replace salmon. Adjust cooking time: cod needs about 40 minutes.
Add Potatoes for Heartiness Cube 1–2 medium potatoes and add with the vegetables — the soup becomes thicker and more filling, and you can reduce the cream slightly.
Without Tomatoes (for a lighter color) For a classic creamy fish soup, omit the tomatoes — you'll get a delicate white soup where the salmon and cream shine.
Slow Cooker Version Sauté the vegetables in the sauté mode, then add fish, cream, and water. Switch to 'Stew' and cook for 1 hour. Add butter 5 minutes before the end.

HOW TO STORE

How to Store Creamy Salmon Soup

Cool the soup to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. When reheating, add a little water or broth as the soup may thicken. Warm over low heat, stirring, without boiling. You can freeze in portions for up to 2 months — after thawing, reheat gently on the stovetop, stirring to restore the creamy texture.

GOOD TO KNOW