Dinner in 15 minutes flat: this creamy salmon soup is rich, comforting, and weeknight-easy. Tender salmon, soft potatoes, and melted processed cheese come together in one pot, finished with fresh dill and cherry tomatoes. For another cozy bowl, see our Creamy Salmon Soup with Potatoes and Broccoli.
Ingredients
- 400 g (14 oz) salmon bellies
- 3 medium potatoes
- 1 medium carrot
- 1 onion
- 1.8 L (7.5 cups) water
- 100 g (3.5 oz) processed cheese
- 1/2 hard-boiled egg per serving
For garnish:
- 5 cherry tomatoes
- Fresh dill
- Salt, black pepper, sesame seeds
Instructions
- Dice the potatoes and carrot and finely chop the onion. Bring the water to a boil and add them.
- Cut the salmon bellies from the skin with a knife and add to the pot once the vegetables are nearly done; cook for 2-3 minutes.
- Dice the processed cheese, add it to the soup, and stir until fully melted.
- Add the quartered cherry tomatoes and chopped dill, then remove from the heat. Season with salt and pepper.
- While the soup cooks, boil the eggs, peel, and quarter them. Top each serving with egg, dill, and a pinch of sesame seeds.
Tips
- Add the salmon last and cook it just 2-3 minutes so it stays tender — the USDA has guidance on cooking fish to a safe temperature.
- Stir in the processed cheese off the heat so it melts smoothly without splitting.
- For another creamy salmon favorite, try our Creamy Baked Salmon Pasta.
Nutrition: per 100 g: 54 kcal, protein 3.4 g, fat 3.1 g, carbs 3.4 g.