We absolutely love Salmon Tomato Soup for its comforting blend of flaky salmon and vibrant tomatoes, creating a hearty dish that’s both nutritious and satisfying. Drawing from simple, fresh ingredients, it’s a modern twist on classic soups that brings the best of the sea and garden to your table.
In our kitchen, we’ve crafted this recipe to be quick and flavorful, perfect for busy days when you crave something wholesome. Packed with omega-3s and antioxidants, it’s a go-to meal we’ll keep coming back to.
Ingredients
For our Salmon Tomato Soup, we carefully select these essential ingredients, ensuring they deliver the fresh, vibrant flavors that make this dish a nutritious favorite. We’ve organized them in the order they’re typically used, with precise measurements and prep notes for effortless preparation.
- Salmon fillets: 1 pound (about 450 grams) of fresh salmon, skinned and cut into 1-inch cubes for quick cooking and to preserve its flaky texture.
- Tomatoes: 4 medium ripe tomatoes, diced (or 1 can of 14.5 ounces of crushed tomatoes) to provide a juicy, tangy base that highlights the soup’s signature brightness.
- Onion: 1 large yellow onion, finely chopped, as the first aromatic layer for building rich flavors.
- Garlic: 4 cloves, minced, to add a pungent, savory depth right after the onions.
- Olive oil: 2 tablespoons, for sautéing the base ingredients and enhancing the soup’s Mediterranean essence.
- Chicken or vegetable broth: 4 cups (32 ounces), low-sodium, to simmer and create a hearty, nourishing liquid foundation.
- Carrots: 2 medium carrots, sliced into thin rounds, for adding subtle sweetness and a satisfying crunch.
- Celery: 2 stalks, chopped, to contribute a fresh, herbaceous note as the soup develops.
- Fresh basil: 1/4 cup, roughly chopped, for stirring in at the end to infuse a burst of aromatic, earthy fragrance.
- Thyme: 1 teaspoon dried (or 2 sprigs fresh), to season early and build layers of warm, herbal undertones.
- Salt and black pepper: 1 teaspoon salt and 1/2 teaspoon pepper, adjusted to taste, for balancing and elevating the natural flavors of the ingredients.
Instructions
Now that we have gathered our fresh ingredients for the Salmon Tomato Soup, we’ll walk you through the simple, step-by-step process to create a nourishing and flavorful dish packed with omega-3s and antioxidants.
Prepare the Ingredients
Before we start cooking, let’s get our ingredients prepped for maximum efficiency and flavor. Follow these steps to ensure everything is ready:
- Cube the salmon: Take the 1 pound of fresh salmon and cut it into 1-inch cubes, removing any skin or bones for a flaky texture that absorbs the soup’s vibrant tomato flavors.
- Chop the vegetables: Dice the large yellow onion into fine pieces, mince 2 cloves of garlic, slice 2 medium carrots into thin rounds, and chop 2 stalks of celery into small bites to release their natural sweetness and crunch.
- Prepare the tomatoes: If using fresh, core and dice the 4 medium ripe tomatoes; if opting for canned crushed tomatoes, measure out 1 can (14 ounces) and set aside to form the soup’s hearty, tangy base.
- Herbs and seasonings: Tear ¼ cup of fresh basil leaves for a burst of aromatic freshness, strip leaves from 2 sprigs of thyme, and measure 1 teaspoon each of salt and black pepper to enhance the overall depth without overwhelming the natural tastes.
Cook the Soup
With our ingredients prepped, let’s bring the Salmon Tomato Soup to life through these straightforward cooking steps. We’ll use a large pot over medium heat to build layers of taste, resulting in a comforting blend of tender salmon and rich tomato broth.
- Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat, then add the diced onion and minced garlic. Stir frequently for 3-4 minutes until they turn golden and fragrant, drawing out their sweet, savory essence to form a flavorful foundation.
- Add vegetables and herbs: Incorporate the sliced carrots, chopped celery, diced tomatoes (or crushed tomatoes), thyme leaves, and half of the fresh basil. Pour in 4 cups of low-sodium chicken or vegetable broth, then bring the mixture to a gentle simmer. Let it cook for 10 minutes, allowing the vegetables to soften and infuse the broth with earthy and vibrant notes.
- Incorporate the salmon: Gently add the cubed salmon to the pot, stirring carefully to avoid breaking the pieces. Cover and simmer for another 5-7 minutes until the salmon turns opaque and flaky, absorbing the tangy tomato flavors while retaining its moist texture.
- Season and finish: Taste the soup and adjust with the salt and black pepper as needed. Remove from heat, then stir in the remaining fresh basil for a final burst of herby aroma that elevates the dish’s freshness and nutritional appeal. Serve immediately for the best experience.
Equipment Needed
To bring our Salmon Tomato Soup to life efficiently after preparing the ingredients and following the cooking steps, we rely on a few key tools that streamline the process and ensure optimal results. These essentials help us handle chopping, simmering, and stirring with precision, making the recipe accessible even for busy kitchens.
Here’s a curated list of the equipment we need, organized by their role in the preparation:
- Large Pot or Dutch Oven: Essential for simmering the soup base; we recommend one with a capacity of at least 4 quarts to accommodate the ingredients without overflow.
- Chef’s Knife: Our go-to for cubing the fresh salmon and chopping vegetables like onions, carrots, and celery; a sharp 8-inch blade ensures clean, efficient cuts.
- Cutting Board: A sturdy, non-slip board (preferably wood or plastic) provides a safe surface for all prep work, preventing slips during vegetable and fish handling.
- Measuring Cups and Spoons: Accurate measurements are key for ingredients like broth and seasonings; we suggest a set that includes 1-cup, ½-cup, and various spoon sizes for precision.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the soup without scratching the pot; this tool helps us build flavors by gently mixing aromatics, vegetables, and salmon.
With these tools in hand, we can execute the recipe smoothly, minimizing cleanup and maximizing the comforting, vibrant flavors of our Salmon Tomato Soup.
Make-Ahead Instructions
To maximize our time in the kitchen while preserving the fresh flavors of our Salmon Tomato Soup, we can prepare several components in advance. This approach allows us to enjoy a nutritious, omega-3-rich meal even on the busiest days without compromising on taste or quality.
Preparing Ingredients Ahead
We recommend prepping the vegetables and aromatics up to 24 hours in advance to build layers of flavor efficiently:
- Chop the vegetables: Dice the yellow onion, slice the carrots, and chop the celery. Store them in an airtight container in the refrigerator to maintain their crispness and vibrant colors.
- Mince the garlic and herbs: Finely mince the garlic cloves and chop fresh basil and thyme. Place them in separate small containers or bags to prevent sogginess and retain their aromatic punch.
- Prepare the tomatoes: If using fresh tomatoes, core and dice them; if opting for canned crushed tomatoes, have them ready to go. Keep them chilled to preserve their juicy, tangy essence.
Making the Soup Base in Advance
For a head start on cooking, we can assemble the soup base without adding the salmon, which should be incorporated fresh for optimal texture and health benefits.
- Sauté and simmer the base: In a large pot, heat olive oil over medium heat, then sauté the chopped onion, garlic, carrots, and celery until softened—about 5-7 minutes. Add the tomatoes, broth, and seasonings (salt, black pepper, and thyme), then bring to a simmer and cook for 20-25 minutes until the flavors meld. This step ensures a robust, antioxidant-packed base ready for quick assembly later.
- Cool and store: Allow the base to cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months to lock in freshness.
Storage and Reheating Guidelines
Proper storage is key to maintaining the soup’s comforting, hearty qualities:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Use glass or BPA-free containers; label with the date to track freshness and avoid waste. |
| Freezing | Up to 3 months | Portion into freezer-safe bags or containers; leave space for expansion to prevent leaks. |
When ready to serve, reheat the base gently on the stove over low heat, stirring occasionally with a wooden spoon until warmed through. Add the cubed salmon in the last 5-7 minutes of simmering to ensure it remains flaky and tender, infusing the soup with its rich, savory notes for a satisfying finish.
Conclusion
We’ve crafted this salmon tomato soup as a go-to favorite, blending ease with incredible taste. It’s perfect for those moments when we crave something nourishing yet quick.
As we’ve explored, it’s more than a recipe—it’s a reliable staple that keeps us coming back for its vibrant, healthful vibes. Try it today and see how it elevates your meals.
Frequently Asked Questions
What is Salmon Tomato Soup?
Salmon Tomato Soup is a comforting, nutritious dish combining flaky salmon with vibrant tomatoes for a flavorful, modern twist on classic soups. It’s quick to prepare, packed with omega-3s and antioxidants, making it ideal for busy days while offering a satisfying, healthy meal.
What ingredients are needed for Salmon Tomato Soup?
Key ingredients include 1 pound of fresh salmon cubes, 4 medium ripe tomatoes (or canned crushed ones), a large yellow onion, minced garlic, olive oil, low-sodium broth, sliced carrots, chopped celery, fresh basil, thyme, salt, and black pepper. These fresh components create a vibrant, nutritious base for the soup.
How do you make Salmon Tomato Soup?
Start by prepping ingredients: Sauté onions, garlic, and veggies in olive oil, add broth and tomatoes, then incorporate salmon and seasonings. Simmer until salmon is flaky. This step-by-step process builds layers of flavor for a nourishing dish, ready in about 30-40 minutes.
What equipment is needed to prepare Salmon Tomato Soup?
You’ll need a large pot or Dutch oven for simmering, a chef’s knife and cutting board for chopping, measuring cups and spoons for accuracy, and a wooden spoon or spatula for stirring. These tools help streamline the process for optimal results with minimal cleanup.
Can I make Salmon Tomato Soup ahead of time?
Yes, prep vegetables and aromatics up to 24 hours in advance, and assemble the soup base without salmon for convenience. Store refrigerated for up to 3 days or freeze for up to 3 months. Reheat gently and add salmon at the end to keep it flaky and flavorful.
Is Salmon Tomato Soup healthy?
Absolutely, it’s rich in omega-3s from salmon and antioxidants from tomatoes, providing a nutritious boost. Made with fresh veggies and low-sodium broth, it’s a satisfying meal that supports heart health and delivers essential nutrients without compromising on taste.