Pesto Salmon Soup
A flavorful and creamy salmon soup infused with fresh basil, garlic, and Parmesan, perfect for a comforting and elegant meal suitable for family or guests.
Ingredients
Instructions
- Sauté onions, celery, basil, parsley, and garlic in butter and oleo.
- Add Parmesan cheese, sugar, ginger, and flour; cook until it thickens.
- Puree all of this mixture in a processor.
- Return the pureed mixture to the pan.
- Add fish stock and cook until it thickens.
- Add whipping cream and poached salmon.
- If the mixture is too thick, add enough milk to thin to desired consistency.
- Heat through gently and serve.
Tips & Substitutions
To enhance the flavor, consider adding a splash of white wine when sautéing the vegetables. If fresh basil isn't available, you can substitute with a teaspoon of dried basil. For a lighter version, use half-and-half instead of whipping cream. This soup can also be made with other seafood, making it versatile for different seafood recipes.
Serving Suggestions
Serve this Pesto Salmon Soup with crusty bread or a fresh green salad for a complete meal. It pairs beautifully with Dill Shrimp Salad, offering a refreshing contrast. For additional flavor, consider garnishing with extra basil or a sprinkle of Parmesan cheese before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, do so gently on the stove over low heat to prevent the cream from curdling. Add a splash of fish stock or milk to help restore the desired consistency if it thickens.
Nutrition & Diet Analysis (per serving)
Each serving of Pesto Salmon Soup contains roughly 767 calories, with 26g protein, 94g carbohydrates, and 35g fat. It is an excellent source of vitamin C (84% of the Daily Value), iron (66% of the Daily Value), and protein (52% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 982mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned salmon instead of poached salmon?
Yes, you can use canned salmon for convenience. Just drain it well and add it to the soup at the same step as the poached salmon. Keep in mind that canned salmon is already cooked, so you won't need to heat it as long.
What can I substitute for fish stock?
If you don't have fish stock, you can use vegetable stock or chicken stock as alternatives. Just note that the flavor may be slightly different. Adding a bit of lemon juice can help replicate the citrus notes typically found in fish stock.
Is this soup suitable for freezing?
While it's best enjoyed fresh, you can freeze the soup without the cream. Let it cool completely, then store in an airtight container for up to three months. When ready to eat, thaw in the refrigerator and reheat gently, then stir in the cream before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).