Salmon Tomato Cream Soup Recipe

Name: Salmon Tomato Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams salmon fillet cut into cubes; 2 tablespoons olive oil; 1 clove garlic chopped; 50 grams white onion small diced; 1 piece tomato - Medium red, diced; 20 grams celery chopped; 2 tablespoons tomato sauce; 1/2 cup cooking cream; 1/4 cup evaporated milk; 1 teaspoon seafood seasoning granules; 1 teaspoon sugar; 1 cup soup - Seafood stock; red chili; 2 slices french bread Garlic, toasted.

Servings: persons

100 grams salmon fillet cut into cubes
2 tablespoons olive oil
1 clove garlic chopped
50 grams white onion small diced
1 piece tomato - Medium red, diced
20 grams celery chopped
2 tablespoons tomato sauce
1/2 cup cooking cream
1/4 cup evaporated milk
1 teaspoon seafood seasoning granules
1 teaspoon sugar
1 cup soup - Seafood stock
red chili
2 slices french bread Garlic, toasted.

1
Saute garlic and white onion until fragrant.
2
Add celery and tomato for 2 minutes.
3
Add seafood stock soup and tomato sauce, lets boil for 3 minutes.
4
Seasons with salt, sugar and seafood seasoning granules.
5
Add evaporated milk and cooking cream and add the salmon for 3 minutes or more until done.
6
Transfer to serving dish and garnish with the parsley and red chili
7
Accompanied by Garlic french bread toasted.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 100 grams salmon fillet cut into cubes, 2 tablespoons olive oil, 1 clove garlic chopped, 50 grams white onion small diced, and more.

Yes, Salmon Tomato Cream 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.

Salmon Tomato Cream Soup

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