Creamy Salmon Soup with Potatoes and Broccoli

This creamy salmon soup is comfort in a bowl. Tender chunks of salmon, soft potatoes, bright broccoli, and sweet cherry tomatoes swim in a lightly creamy broth finished with cream cheese and fresh parsley. It is hearty enough for dinner but light enough to leave you feeling good — and it comes together in one pot in about 40 minutes.

Ingredients

• 350 g (12 oz) salmon fillet, cut into chunks
• 4–5 potatoes, diced
• 1 onion, chopped
• 1 carrot, diced
• 150 g (about 1 1/2 cups) broccoli florets
• 150 g (1 cup) cherry tomatoes, halved
• 180 ml (3/4 cup) cream (15–20%)
• 2 tablespoons cream cheese
• Salt and black pepper, to taste
• 30 g fresh parsley, chopped
• 3 liters water
• 10 ml vegetable oil

Instructions

1. Heat the oil in a large pot and sauté the onion and carrot for 3–4 minutes.
2. Add the potatoes, 1.5 liters of water, and salt. Cook until the potatoes are nearly done, then add the remaining 1.5 liters of water.
3. Add the broccoli; after a couple of minutes, add the salmon, cream cheese, and the warmed cream (warm it first so it does not curdle).
4. Season with salt and pepper and simmer for 5 more minutes.
5. Stir in the parsley, remove from heat, and let rest 10 minutes before serving.

Tips

Warm the cream before adding it to the hot soup to prevent curdling. The soup tastes even better the next day — store leftovers in the fridge up to 2 days. Nutrition (per 100 g): 130 kcal | Protein 10.4 g | Fat 15.8 g | Carbs 2.7 g.