Creamy Salmon Soup Recipe

Name: Creamy Salmon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 418 grams salmon, canned pink; 3 each shallots chopped, or 1 lg onion, chopped; 450 ml vegetable stock; 150 ml white wine dry; 25 grams butter; 25 grams flour, all-purpose; 300 ml milk, skim; 100 grams curd cheese; 4 tablespoons greek yogurt; 1 x seasonings

Servings: persons

1
Drain can of salmon.
2
Put the juice into a bowl with onion, stock and wine.
3
Cook on HIGH POWER for 10 minutes.
4
Stand for 15 minutes.
5
Melt butter on HIGH POWER for 30 seconds.
6
Stir in flour and cook for 30 seconds on HIGH POWER.
7
Add milk 150ml / 1/4 pint at a time.
8
Whisk well and cook on HIGH POWER for 1 minute between each addition.
9
Add stock to milk mixture with salmon, cheese and yogurt.
10
Season.
11
Transfer to a blender.
12
Puree until smooth.
13
Re-heat for 7 minutes on MEDIUM POWER and serve.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 418 grams salmon, canned pink, 3 each shallots chopped, or 1 lg onion, chopped, 450 ml vegetable stock, 150 ml white wine dry, and more.

Yes, Creamy Salmon Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Salmon Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions