Cilantro Salmon Tomato Soup

4.7 from 3 reviews

Cilantro Salmon Tomato Soup is a quick affordable seafood soup made with fresh or canned tomatoes, any type of fish or salmon, optional potatoes, a bunch of fresh cilantro and a few limes.

  • Author:
  • Prep Time: 8 minutes
  • Cook Time: 43 minutes
  • Total Time: 51 minutes
  • Yield: 8 servings 1x


  • 3 1/2 lbs tomatoes, coarsely chopped or 2x28 oz cans diced tomatoes
  • 1 large onion, finely chopped
  • 5 large garlic cloves, minced
  • 2 tbsp coconut or avocado oil
  • 1/4 tsp red pepper flakes
  • 3 bay leaves
  • 5 tbsp or half 6 oz can tomato paste
  • 14 oz can tomato sauce, low sodium*
  • 6 cups vegetable or chicken stock, low sodium
  • 2 1/2 lbs salmon fillet, cubed**
  • 4 medium potatoes, medium diced (optional)
  • 1 1/2 tsp Himalayan pink salt***
  • Ground black pepper, to taste
  • 1 lime or lemon, juice of
  • 1 bunch cilantro, finely chopped
  • 3 green onion sprigs, finely chopped


  1. Preheat large stainless steel pot or dutch oven on medium heat and swirl oil to coat. Add onion and garlic; cook for 3-4 minutes, stirring occasionally. Add red pepper flakes and bay leaf; cook for 30 seconds, stirring once.
  2. Add tomato paste and mix well to combine. Add tomatoes, tomato sauce and stock; stir. Bring to a boil, cover and cook on medium for 20 minutes.
  3. Add salmon and potatoes (optional but makes a more filling soup), cover and cook on low for 20 minutes. Add salt, pepper, lime juice and 3/4 of cilantro. Let stand for 5 minutes. Adjust any spices to taste if you wish. Serve hot garnished with fresh cilantro and extra lime.

Store: Refrigerate in an airtight container for up to 5 days.


*Skip if using fresh tomatoes. **Any fish works. ***Use less to taste if using canned diced tomatoes and not low sodium other stuff. Bottom line – add salt last and start with little.

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