Creamy salmon soup is a comforting, umami-rich, and protein-rich meal that is perfect for a satisfying dinner. Enjoy on its own or with a bowl of rice!
Creamy salmon soup is truly a wholesome, hearty dish. The deep, savory flavor comes from miso paste, while the unsweetened soy milk creates a wonderful creaminess without dairy. The soup features chunks of salmon, diced potato, carrots, and celery.
Once the salmon is cooked, baby spinach is mixed in to wilt, and the finished dish is topped with thinly sliced scallions.
Ingredients for this recipe
- Olive oil
- Garlic
- Celery
- Carrot
- Russet potato
- Vegetable broth
- Miso
- Unsweetened soy milk
- Salmon - Skinless, I use Atlantic salmon
- Baby spinach leaves
Topping:
- Thinly sliced scallions
How to make creamy salmon soup
Step 1. In a large saucepan, heat up the olive oil and cook the garlic until fragrant.
Step 2. Add the celery, carrots, and potato. Cook for a minute.
Step 3. Add the miso and stir until well distributed.
Step 4. Pour in the vegetable broth. Simmer for 12-15 minutes or until the potato and carrots are tender.
Step 5. Add the salmon and soy milk. Simmer until the salmon is cooked.
Step 6. Mix in the baby spinach.
Step 7. Serve in bowls and top with scallions.
*See the recipe card below for detailed instructions.
FAQ
Any type of miso works. If you are using white miso, it'll be milder. Red miso adds a more bold flavor. Make sure your miso does not contain gluten as some of the brands do.
Dashi broth or chicken broth work well with this recipe.
This soup can be stored in the fridge for up to 3 days. Cook over the stovetop or microwave for a few minutes to reheat.
More salmon recipes...
Recipe
Creamy Salmon Soup
Ingredients
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1 rib celery finely chopped
- 1 large carrot chopped
- 1 medium russet potato diced
- 2 cups vegetable broth
- 2 teaspoons miso
- 1 pound salmon skinless, cubed, I use Atlantic salmon
- 2 cups soy milk (unsweetened)
- 1 cup baby spinach packed
Topping
- Thinly sliced scallions
Instructions
- In a large saucepan, heat up the olive oil and cook the garlic until fragrant.
- Add the celery, carrots, and potato. Cook for a minute.
- Add the miso and stir until well distributed.
- Pour in the vegetable broth. Simmer for 12-15 minutes or until the potato and carrots are tender.
- Add the salmon and soy milk. Simmer until the salmon is cooked.
- Mix in the baby spinach. (Wilts in about 1 minute)
- Serve in bowls and top with scallions.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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