Creamy Seafood Soup

This creamy seafood soup is my answer for cozy nights that need something a little special – it brings together smoky salmon sweet leeks fresh herbs and a velvety broth so rich you would think you spent hours on it. In just half an hour you get an elegant bisque that delivers both comfort and a little bit of wow.

I first whipped this up wanting restaurant style soup at home and was shocked how a few quality ingredients and gentle cooking became something magical. My friends always rave and even my pickiest family members ask for seconds.

Ingredients

• Hot-smoked salmon: brings irreplaceable depth and richness when selecting look for firm moist fillets with a clean smoky aroma
• Fresh salmon: adds delicate texture use center cut pieces for the best results
• Leeks and sweet onions: build a gentle layered sweetness choose leeks with bright green tops and firm white stalks
• Celery: gives a subtle herbal lift opt for crisp stalks with fresh leaves
• Mushrooms: impart earthiness I love using cremini for their flavor and texture
• Butter and heavy cream: lend the soup its signature luxurious mouthfeel always use real unsalted butter and cream with at least 36 percent fat
• Clam juice: boosts seafood flavor look for bottles with minimal additives
• Fresh dill and chives: brighten every bowl choose bunches that are deep green and aromatic
• A hint of cayenne or smoked paprika: welcomes a gentle background heat buy spice in small amounts so it stays fresh
• For stock: use a good quality seafood or vegetable stock check labels for clarity and low sodium

Step-by-Step Instructions

Start Your Base:

Melt butter over medium heat in a heavy soup pot. Add chopped leeks sweet onions celery and mushrooms. Stir gently and let them cook for about ten minutes until they are completely soft and sweet there should be no browning this is your chance to develop a mellow flavor that will be the backbone of the soup.

Build the Flavor:

Sprinkle flour over the softened vegetables and stir to coat every piece. Cook for two minutes so the raw flour taste disappears. Pour in the clam juice and seafood or vegetable stock slowly whisking so the liquid stays smooth and the base thickens slightly. Let it simmer for five minutes for the flavors to meld.

Make It Smooth:

Take half of the vegetables and broth and use an immersion blender or countertop blender to purée until very silky. Add it back to the pot for the perfect balance of creamy richness and satisfying texture.

Add Cream and Salmon:

Pour in the heavy cream stirring constantly over low heat. Add chunks of hot-smoked and fresh salmon distribute them gently so they stay in nice pieces. Warm through on the lowest heat possible do not let it simmer or boil after cream goes in or your soup might separate. Taste and adjust with salt and a tiny pinch of cayenne or smoked paprika.

Final Touch:

Just before serving scatter in plenty of chopped fresh dill and chives. Stir gently then ladle into warm bowls. Taste once more and tweak seasoning only if needed as smoked fish can be salty.

Pin

My favorite part is the way those fresh herbs mingle with the smoky salmon in every bite. I will never forget making a double batch for my mother’s birthday dinner our kitchen smelled amazing and nobody believed it came together so quickly. Sometimes my nephew sneaks an extra bowl when nobody is looking.

Storage Tips

Leftovers keep best refrigerated in a glass or ceramic container for up to three days. When reheating do so gently over low heat and stir often to avoid breaking the creamy texture. For longer storage leave out the cream and freeze the base in portions. When ready to serve thaw gently and add fresh cream as you reheat for best results.

Ingredient Substitutions

Shrimp or crab can easily take the place of salmon use about one pound of cleaned shrimp or crab meat instead. If you need to keep it dairy free swap in full-fat coconut milk though the flavor will change. Vegetable stock can replace seafood stock for a lighter version. For extra veggies carrots and parsnips blend beautifully with the base.

Pin

Serving Suggestions

This soup loves a side of crusty sourdough or baguette just toast for a few minutes and serve warm. A light salad of peppery greens with a lemony dressing gives balance. I sometimes garnish with a dollop of crème fraîche and extra chives for a professional finish.

Cultural and Historical Context

Bisques originated in French coastal kitchens as a way to extract every bit of goodness from seafood and shellfish. The addition of cream and aromatic vegetables transformed humble ingredients into a dish worth celebrating. Today seafood soups like this one appear in many regions often using what is fresh and available.

Recipe FAQs

→ Can I use cold-smoked salmon instead?

Cold-smoked salmon offers a milder flavor and different texture, but hot-smoked salmon provides the rich smoky depth that defines this bisque. For best results, stick with hot-smoked.

→ Why shouldn't the soup boil after adding cream?

Boiling can cause the cream to separate and curdle, resulting in a grainy texture. Maintain a gentle simmer to keep the soup smooth and velvety.

→ Is blending the soup necessary?

Blending is optional. You can keep the bisque fully smooth, partially chunky, or skip blending entirely depending on your preferred texture.

→ Can this soup be prepared ahead of time?

The base can be made a day in advance and reheated gently. Add the cream and fresh salmon just before serving to keep flavors fresh.

→ What are good accompaniments for this bisque?

Warm crusty bread or oyster crackers complement the bisque well. A light green salad balances the richness of the dish.