13 Smart Low-Carb Soup Recipes Without Pasta or Potatoes

Low carb soups can work well when you want something warm without adding extra carbs from pasta or potatoes. These recipes use other ingredients like vegetables and proteins to keep things simple. You will find 13 ideas here that focus on everyday cooking. Each one lists basic steps and items you can find at most stores. They suit meal planning when you need options that stay low in carbs.

Helpful Tips Before You Start

A few simple choices help these soups stay low in carbs while staying filling.

Use cauliflower for body

Puree a cup of cooked cauliflower into the broth. It adds thickness and a neutral flavor that works with most seasonings.

Swap in zucchini or cabbage

Slice zucchini into half-moons or shred cabbage for noodles. Both cook quickly and replace the texture pasta or potatoes would give.

Thicken with cream or cheese

Stir in a splash of heavy cream or a few ounces of cream cheese at the end. These add richness without needing flour or starch.

Season boldly

Add extra garlic, herbs, or a pinch of smoked paprika. Without starchy ingredients, stronger flavors keep the soup interesting.

Thai Coconut Chicken Soup with Lemongrass

This soup brings bright Thai flavors into a simple one-pot meal that fits a low-carb plan. The broth stays light yet creamy thanks to coconut milk, while lemongrass and lime give it a fresh, citrusy edge that feels satisfying without any heavy ingredients.

It works well on busy weeknights or when you want something warming but not weighed down. The texture stays brothy with tender chicken and soft vegetables, and the taste balances savory, tangy, and lightly spicy notes.

Thai Coconut Chicken Soup with Lemongrass

Print Recipe Pin Recipe

Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife
• Measuring Cups

Ingredients

  

• 1 lb boneless skinless chicken thighs, thinly sliced
• 2 cans (13.5 oz each) full-fat coconut milk
• 4 cups chicken broth
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons fish sauce
• 1 red bell pepper, thinly sliced
• 8 oz mushrooms, sliced
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced

Instructions

 

• Heat a large pot over medium heat and add the chicken thighs. Cook until lightly browned on all sides, about 5 minutes.
• Add the garlic and ginger to the pot and stir for 1 minute until fragrant. Pour in the chicken broth and add the bruised lemongrass pieces. Bring the mixture to a simmer.
• Stir in the coconut milk, fish sauce, mushrooms, and red bell pepper. Let everything simmer gently for 10 minutes until the chicken is cooked through and the vegetables are tender.
• Remove the lemongrass pieces. Stir in the lime juice. Ladle the soup into bowls and top each serving with chopped cilantro and green onions.

Notes

Bruise the lemongrass well before adding it so the flavor releases fully into the broth. If the soup tastes too rich, a little extra lime juice at the end brightens it without changing the carb count. Leftovers keep in the fridge for three days and reheat smoothly on the stove over low heat.

Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife, Measuring Cups

Creamy Broccoli Cheddar Soup with Bacon

This soup brings together tender broccoli, sharp cheddar, and smoky bacon in one creamy bowl. It works well for weeknight dinners when you want something filling but still low in carbs.

The texture stays smooth from the cream and melted cheese, while the bacon adds a crisp contrast in every bite.

Creamy Broccoli Cheddar Soup with Bacon

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Immersion Blender
• Wooden Spoon

Ingredients

  

• 4 slices bacon, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 3 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• Salt and pepper to taste

Instructions

 

• Place the chopped bacon in a large pot over medium heat and cook until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
• Add the diced onion to the pot and cook in the bacon fat until soft. Stir in the minced garlic and cook for one minute more.
• Add the broccoli florets and chicken broth. Bring the mixture to a simmer and cook until the broccoli is tender, about 10 minutes.
• Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender and return it to the pot.
• Reduce the heat to low and stir in the heavy cream. Gradually add the shredded cheddar cheese, stirring until fully melted.
• Season with salt and pepper. Stir the cooked bacon back into the soup just before serving.

Notes

For the best texture, blend only part of the broccoli if you prefer some small pieces remaining. Reheat leftovers gently over low heat and add a splash of broth if the soup thickens too much in the fridge. Sharp cheddar gives the strongest flavor, but mild cheddar works if that is what you have on hand.

Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Wooden Spoon

Spicy Mexican Chicken Soup with Avocado and Lime

This soup brings bold Mexican flavors to a simple chicken broth base. The spice from chili powder and jalapeno pairs with fresh lime and creamy avocado for a bright finish. It works well on busy weeknights or as a make-ahead lunch that stays satisfying without added carbs.

The texture stays light yet filling thanks to tender shredded chicken and a tomato-rich broth. Avocado and lime go on at the end so they keep their fresh contrast.

Spicy Mexican Chicken Soup with Avocado and Lime

Print Recipe Pin Recipe

Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board
• Wooden spoon

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes, drained
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 2 avocados, sliced
• Juice of 2 limes
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions

 

• Heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeno. Cook for 3 minutes until the onion softens.
• Stir in chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
• Add the chicken breasts, chicken broth, and diced tomatoes. Bring to a simmer. Cover and cook for 20 minutes until the chicken reaches 165°F.
• Remove the chicken and shred it with two forks. Return the shredded chicken to the pot. Season with salt and pepper.
• Ladle the soup into bowls. Top each serving with sliced avocado, a squeeze of lime juice, and chopped cilantro.

Notes

Add the avocado right before serving so it stays firm. For milder heat, use only half the jalapeno or swap in a milder pepper. Leftovers keep in the fridge for three days. Reheat gently on the stove and add fresh lime and avocado again to brighten the flavor.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board, Wooden spoon

Hearty Beef Cabbage Soup with Smoked Paprika

This soup combines browned beef with tender cabbage in a broth seasoned mainly with smoked paprika. It feels substantial and works well for weeknight dinners or batch cooking when you want something low in carbs.

The smoked paprika adds a gentle smokiness that balances the natural sweetness of the cabbage. Celery and onion build the base flavor without adding extra starch.

Hearty Beef Cabbage Soup with Smoked Paprika

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 small head green cabbage, chopped (about 6 cups)
• Fresh parsley, chopped (for garnish)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink.
• Add the onion, celery, and garlic to the pot. Cook for 4 to 5 minutes until the vegetables begin to soften.
• Stir in the smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
• Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer.
• Add the chopped cabbage and stir to combine. Cover the pot and simmer for 20 to 25 minutes until the cabbage is tender.
• Ladle the soup into bowls and top each serving with a sprinkle of fresh parsley.

Notes

The cabbage will release liquid as it cooks, so check the broth level halfway through and add a splash more if needed. Leftovers keep well in the refrigerator for up to four days and reheat smoothly on the stove. Ground beef can be swapped for ground turkey without changing the cooking steps.

Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife

Italian Sausage and Zucchini Soup with Basil

This soup pairs browned Italian sausage with slices of zucchini in a light tomato broth. Fresh basil stirred in at the end keeps the flavors bright. It suits cool evenings when you want a filling bowl without heavy carbs.

The sausage gives the broth a savory depth while the zucchini stays tender but not soft. Basil adds an herbal note that balances the richness.

Italian Sausage and Zucchini Soup with Basil

Print Recipe Pin Recipe

Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife
• Cutting Board

Ingredients

  

• 1 pound Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, drained
• 3 medium zucchinis, sliced into half-moons
• 1/4 cup fresh basil leaves, chopped
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sausage and break it up with a spoon. Cook until browned and no longer pink, about 6 minutes.
• Add the onion and garlic to the pot. Stir and cook for 3 minutes until the onion softens.
• Pour in the chicken broth and add the drained tomatoes. Bring the mixture to a simmer and cook for 10 minutes.
• Add the zucchini slices. Simmer for 5 to 7 minutes until the zucchini is tender but still holds its shape.
• Remove the pot from the heat. Stir in the chopped basil. Taste and season with salt and pepper as needed.

Notes

Slice the zucchini evenly so pieces cook at the same rate and avoid turning mushy. If the broth tastes too mild after simmering, add a pinch more salt before the basil. Leftovers keep well in the fridge for three days and reheat gently on the stove without the zucchini breaking down.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board

Creamy Wild Mushroom Soup with Thyme

This creamy wild mushroom soup brings earthy flavors to the table with plenty of thyme for an herbal lift. It stays low in carbs by skipping any thickeners and relying on cream for body instead.

It works well as a cozy lunch or light dinner on cool evenings. The finished soup has a smooth yet slightly textured feel from the mushrooms.

Creamy Wild Mushroom Soup with Thyme

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Immersion Blender

Ingredients

  

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mixed wild mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• Salt and black pepper to taste
• Fresh thyme sprigs for garnish

Instructions

 

• Melt the butter in a large pot over medium heat. Add the onion and cook until it softens.
• Stir in the garlic and cook for one minute until fragrant.
• Add the sliced mushrooms and thyme leaves. Cook until the mushrooms release their liquid and start to brown.
• Pour in the vegetable broth. Bring the mixture to a simmer and cook for 15 minutes.
• Remove the pot from the heat. Use an immersion blender to partially puree the soup, leaving some mushroom pieces for texture.
• Return the pot to low heat. Stir in the heavy cream and season with salt and black pepper.
• Heat the soup gently for a few minutes without letting it boil. Ladle into bowls and top each with a fresh thyme sprig.

Notes

Blend only part of the soup so it keeps some chew from the mushrooms. Reheat leftovers slowly over low heat and add a splash of broth if it thickens too much in the fridge. Dried thyme works in a pinch but use half the amount.

Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender

Ginger Beef and Bok Choy Soup

This soup brings together tender slices of beef and crisp bok choy in a clear ginger broth. It comes together quickly on the stove and works well for weeknight dinners or make-ahead lunches.

The flavor stays light yet savory, with fresh ginger providing warmth without heaviness. Bok choy adds a pleasant crunch that holds up well in the broth.

Ginger Beef and Bok Choy Soup

Print Recipe Pin Recipe

Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 lb beef sirloin, thinly sliced
• 4 cups beef broth
• 4 heads baby bok choy, chopped
• 3 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, sliced
• Salt and black pepper to taste

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the sliced beef and cook until it browns lightly on the edges.
• Stir in the minced ginger and garlic. Cook for one minute until the garlic becomes fragrant.
• Pour in the beef broth and soy sauce. Bring the mixture to a simmer and let it cook for 10 minutes to develop flavor.
• Add the chopped bok choy and simmer for 3 to 4 minutes until the stems turn tender but still retain some crispness. Season with salt and black pepper.
• Ladle the soup into bowls and top with sliced green onions before serving.

Notes

Slice the beef as thin as possible before cooking so it stays tender in the broth. If you prefer a milder ginger taste, reduce the amount by one tablespoon. Leftovers keep well in the fridge for two days and reheat gently on the stove to avoid overcooking the bok choy.

Course: Soup
Cuisine: Asian
Equipment: Large Pot, Cutting Board, Knife

Lemon Garlic Chicken Soup with Kale

This lemon garlic chicken soup with kale offers a bright and savory option for low-carb eating. It works well on busy weeknights or when you want a light meal that still feels satisfying. The broth carries sharp lemon and garlic notes while the kale adds a slight chew and the chicken keeps it filling.

The finished soup tastes fresh and savory with tender pieces of chicken and wilted greens in every spoonful.

Lemon Garlic Chicken Soup with Kale

Print Recipe Pin Recipe

Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Measuring cups
• Forks

Ingredients

  

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts
• 1 medium onion, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 4 cups chopped kale
• Juice of 2 lemons
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Place the chicken breasts in the pot and cook for 2 minutes on each side to lightly brown.
• Pour in the chicken broth, salt, and black pepper. Bring the mixture to a simmer and cook for 15 minutes until the chicken is fully cooked.
• Remove the chicken, shred it with two forks, and return it to the pot.
• Add the chopped kale and simmer for 5 minutes until the greens soften.
• Stir in the lemon juice and remove the pot from the heat.
• Ladle the soup into bowls and sprinkle with the chopped fresh parsley before serving.

Notes

Add the lemon juice only after the soup finishes simmering to keep the flavor bright. Kale cooks fast, so watch it closely to avoid overcooking. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a splash of broth if needed. If the broth tastes too sharp, a pinch more salt balances the lemon.

Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife, Measuring cups, Forks

Chorizo and Cauliflower Soup with Cilantro

This soup brings together spicy chorizo and tender cauliflower in a simple broth that feels hearty without any starchy additions. It works well for quick weeknight dinners or when you want a low-carb option that still tastes satisfying and filling. The flavor leans savory with a bit of heat from the sausage, balanced by fresh cilantro at the end.

Chorizo and Cauliflower Soup with Cilantro

Print Recipe Pin Recipe

Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large Pot
• Immersion Blender
• Knife
• Cutting Board

Ingredients

  

• 8 oz chorizo sausage, sliced into rounds
• 1 medium head cauliflower, cut into florets
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced chorizo and cook until the edges brown and some fat renders out, about 5 minutes. Remove the chorizo with a slotted spoon and set it aside.
• Add the diced onion to the same pot and cook in the rendered fat until it softens, about 4 minutes. Stir in the minced garlic and cumin and cook for 1 minute more.
• Add the cauliflower florets and chicken broth. Season with salt and black pepper. Bring the mixture to a simmer and cook until the cauliflower is tender, about 15 minutes.
• Use an immersion blender to partially puree the soup, leaving some chunks of cauliflower for texture. Return the cooked chorizo to the pot and stir to combine.
• Ladle the soup into bowls and top each serving with the chopped cilantro.

Notes

If your chorizo is very spicy, start with a smaller amount and add more at the end so you can control the heat. The soup thickens slightly as it sits, so add a splash of broth when reheating leftovers. Leftovers keep well in the fridge for three days.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Immersion Blender, Knife, Cutting Board

Asian Sesame Ginger Turkey Soup

This soup pairs lean ground turkey with the bright, nutty notes of sesame and ginger for a light meal that still feels filling. It works well on weeknights when you want something warm and simple without extra carbs from noodles or starchy vegetables.

The broth stays clear and savory, while fresh spinach adds a soft texture at the end. Sesame seeds and green onions on top give a little crunch and color to each bowl.

Asian Sesame Ginger Turkey Soup

Print Recipe Pin Recipe

Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 1 pound ground turkey
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 4 cups low-sodium chicken broth
• 2 tablespoons coconut aminos
• 4 green onions, sliced and divided
• 2 cups fresh spinach
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the ground turkey and cook until it is no longer pink, breaking it up with a spoon as it browns.
• Stir in the minced garlic and grated ginger. Cook for one minute until the mixture smells fragrant.
• Pour in the chicken broth and coconut aminos. Bring the soup to a simmer and let it cook for 10 minutes.
• Add the spinach and half of the sliced green onions. Stir until the spinach wilts, about one minute. Taste and season with salt and pepper as needed.
• Ladle the soup into bowls and top each serving with the remaining green onions and the sesame seeds.

Notes

Add the spinach right before serving so it stays bright green instead of overcooking. If you plan to make the soup ahead, keep the spinach separate and stir it in when reheating to avoid a soggy texture. A light sprinkle of extra sesame seeds just before eating boosts the nutty flavor without adding carbs.

Course: Soup
Cuisine: Asian
Equipment: Large pot, Wooden spoon, Measuring cups

French Onion Soup with Gruyère

This soup turns simple onions into a rich, satisfying bowl. Slow cooking brings out their natural sweetness, while the beef broth keeps the base savory and light. It makes a good choice for weeknight dinners or quiet weekends when you want comfort without extra carbs.

The melted Gruyère on top adds a creamy, slightly nutty layer that contrasts the clear broth. Serve it hot so the cheese stays gooey.

French Onion Soup with Gruyère

Print Recipe Pin Recipe

Course Soup

Cuisine French

Servings 4 people

Equipment

• Large Pot
• Baking Sheet
• Ladle

Ingredients

  

• 4 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 6 cups beef broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded Gruyère cheese

Instructions

 

• Melt the butter in a large pot over medium heat. Add the sliced onions and cook, stirring often, until they soften and turn deep golden brown. This takes 20 to 25 minutes.
• Stir in the thyme, bay leaves, salt, and black pepper. Pour in the beef broth and bring the mixture to a gentle simmer. Cook for 15 minutes so the flavors combine.
• Remove the bay leaves. Ladle the soup into four oven-safe bowls and sprinkle the shredded Gruyère evenly over each one.
• Place the bowls under the broiler for 2 to 3 minutes until the cheese melts and starts to brown in spots.

Notes

Cook the onions over steady medium heat and stir regularly to reach even caramel color without burning. Choose a full-flavored beef broth so the soup tastes robust even without bread. Ladle and broil just before serving so the cheese stays stretchy on top. Leftovers reheat well on the stove, though the cheese layer is best added fresh.

Course: Soup
Cuisine: French
Equipment: Large Pot, Baking Sheet, Ladle

Creamy Spinach Artichoke Soup

This soup turns the flavors of spinach artichoke dip into a warm bowl that feels rich without the carbs. It works well for weeknight dinners when you want something filling yet light, or as a starter for gatherings. The texture comes out thick and velvety from the melted cheeses and cream, while the artichokes add a mild tang.

Heavy cream and cream cheese keep the soup low in carbs and free of pasta or potatoes. Spinach wilts quickly at the end to add color and freshness. Parmesan and mozzarella round out the savory notes.

Creamy Spinach Artichoke Soup

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 2 tablespoons butter
• 3 garlic cloves, minced
• 14 ounces canned artichoke hearts, drained and chopped
• 4 cups chicken broth
• 8 ounces cream cheese, cubed
• 1 cup heavy cream
• 5 ounces fresh spinach
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Melt the butter in a large pot over medium heat. Add the minced garlic and cook for one minute until fragrant.
• Stir in the chopped artichoke hearts and cook for two minutes to warm them through.
• Pour in the chicken broth and bring the mixture to a simmer.
• Add the cubed cream cheese and stir until it melts completely into the broth.
• Pour in the heavy cream and continue stirring until the soup is smooth and heated.
• Add the fresh spinach and cook for two to three minutes until it wilts.
• Stir in the Parmesan and mozzarella until both cheeses melt and the soup thickens.
• Season with salt and black pepper, then serve hot.

Notes

For a smoother finish, use an immersion blender on the soup before adding the spinach. Leftovers reheat well on low heat with a splash of broth to loosen the texture if it thickens in the fridge. Skip the mozzarella and use extra Parmesan if you want a sharper flavor.

Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring cups

Salmon Dill Soup with Celery and Cream

This soup combines flaky salmon with bright dill in a light cream broth that highlights crisp celery. It comes together quickly and works well for a weeknight dinner when you want a filling low-carb meal without extra effort.

The texture stays smooth from the cream while the celery adds a fresh crunch. Fresh dill keeps the flavor clean and balanced.

Salmon Dill Soup with Celery and Cream

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 2 tablespoons butter
• 4 celery stalks, sliced
• 4 cups fish broth
• 1 pound salmon fillet, cut into 1-inch pieces
• 1 cup heavy cream
• 3 tablespoons chopped fresh dill
• Salt and pepper to taste

Instructions

 

• Melt the butter in a large pot over medium heat. Add the sliced celery and cook for 4 minutes until it softens slightly.
• Pour in the fish broth and bring the mixture to a gentle simmer.
• Add the salmon pieces to the pot. Simmer for 5 to 6 minutes until the salmon turns opaque and flakes easily.
• Reduce the heat to low and stir in the heavy cream along with the chopped dill.
• Season with salt and pepper. Heat through for 1 minute, then remove from the heat.

Notes

Stir the cream in at the end over low heat to prevent separation. Use fresh dill rather than dried for the best flavor. Leftovers reheat gently on the stove with a splash of broth if the soup thickens too much.

Course: Soup
Cuisine: American
Equipment: Large pot, Knife, Cutting board