Cilantro Salmon Tomato Soup
Cilantro Tomato Salmon Soup is a wonderfully aromatic soup filled with chunks of salmon and potato swimming in a flavourful tomato broth. Finished with a squeeze of lime juice and fresh herbs and spices, this one-pot meal will give you life!
Servings: 8 servings
Calories: 388kcal
Ingredients
- 3 1/2 lbs fresh tomatoes, coarsely chopped or 2 x 28 oz cans diced tomatoes
- 1 large onion chopped
- 5 large garlic cloves minced
- 2 tbsp oil for frying
- 1/4 tsp red pepper flakes
- 3 bay leaves
- 5 tbsp (3 oz) tomato paste
- 14 oz can low sodium tomato sauce skip if using fresh tomatoes
- 6 cups vegetable broth low sodium
- 2 1/2 lbs salmon fillet cubed
- 4 medium potatoes medium diced (optional)
- 1 1/2 tsp salt
- Ground black pepper to taste
- 1 lime or lemon juice of
- 1 bunch cilantro finely chopped
- 3 green onion sprigs finely chopped
Instructions
- Preheat large 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.
- Add tomato paste and mix well to combine. Add tomatoes, tomato sauce and broth; stir. Bring to a boil, cover and cook on medium for 20 minutes.
- 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, green onions and extra lime.
Notes
- Store: Store in the fridge in an airtight container for up to 5 days. Heat through on the stovetop or use the microwave for a single bowl.
- Freeze: For up to 3 months. Thaw in the fridge overnight.
- Any fish: Use any fish you'd like, and the result will be just as delicious.
- Raw or cooked salmon? If you are using leftover salmon that has already been cooked, decrease cook time.
- Salt levels: If using canned tomatoes and other items that are not low sodium, use less salt.
- Season to taste: Start with a little at the end and work your way to adding more as you'd like.
- Canned salmon: If you can't get your hands on fresh salmon, go ahead and use canned. Use less salt and don't cook as long.
- Instant Pot: You can make this soup in a pressure cooker as well. Using the "Soup" button on your Instant Pot should do the trick!
Nutrition
Serving: 1.5cup | Calories: 388kcal | Carbohydrates: 35g | Protein: 34g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 610mg | Fiber: 7g | Sugar: 10g