Description
This Cilantro Salmon Tomato Soup is a hearty and aromatic one-pot meal featuring fresh tomatoes, tender salmon chunks, and optional potatoes simmered in a flavorful tomato broth. Enhanced with garlic, onion, and a touch of heat from red pepper flakes, this soup is finished with fresh cilantro, green onions, and a squeeze of lime for a bright, refreshing finish. Perfect for a nutritious, satisfying dinner.
Ingredients
Scale
Soup Base
- 3 1/2 lbs fresh tomatoes, coarsely chopped or 2 x 28 oz cans diced tomatoes
- 1 large onion, chopped
- 5 large garlic cloves, minced
- 2 tbsp oil (for frying)
- 1/4 tsp red pepper flakes
- 3 bay leaves
- 5 tbsp (3 oz) tomato paste
- 14 oz can low sodium tomato sauce (skip if using fresh tomatoes)
- 6 cups vegetable broth (low sodium)
Main Ingredients
- 2 1/2 lbs salmon fillet, cubed
- 4 medium potatoes, diced (optional)
Seasoning & Garnish
- 1 1/2 tsp salt
- Ground black pepper, to taste
- 1 lime or lemon, juice of
- 1 bunch cilantro, finely chopped
- 3 green onion sprigs, finely chopped
Instructions
- Sauté Onion and Garlic: Preheat a large pot or Dutch oven over medium heat and add the oil, swirling to coat the base. Add the chopped onion and minced garlic. Cook for 3 to 4 minutes, stirring occasionally until soft and fragrant.
- Add Spices and Tomato Paste: Stir in the red pepper flakes and bay leaves, cooking for 30 seconds. Then add the tomato paste and mix well to incorporate all the flavors.
- Add Tomatoes and Broth: Pour in the fresh chopped tomatoes or canned diced tomatoes, tomato sauce (if using fresh tomatoes, skip the sauce), and vegetable broth. Stir to combine. Bring the mixture to a boil, then cover and cook on medium heat for 20 minutes to deepen the flavors.
- Add Salmon and Potatoes: Add the cubed salmon and diced potatoes to the pot. Cover and reduce heat to low. Let the soup simmer gently for 20 minutes until the salmon is cooked through and potatoes are tender.
- Season and Garnish: Stir in salt, black pepper, and the juice of one lime or lemon. Add three-quarters of the chopped cilantro to the soup, then allow it to stand covered for 5 minutes. Taste and adjust seasoning as desired.
- Serve: Ladle the hot soup into bowls and garnish each serving with the remaining fresh cilantro, chopped green onions, and extra lime wedges for squeezing.
Notes
- This soup is wonderfully aromatic and flavorful, combining the freshness of cilantro with the rich umami of salmon and tomatoes.
- Adding diced potatoes makes it more filling, perfect for a wholesome dinner or lunch option.
- Use fresh tomatoes when in season for the best flavor, or canned tomatoes for convenience without sacrificing taste.
- Adjust the heat by modifying the amount of red pepper flakes to suit your preference.
- Serve with crusty bread or a light salad for a complete meal.
- Leftovers reheat well and flavors develop even more after a day.
Nutrition
- Serving Size: 1.5 cup
- Calories: 388 kcal
- Sugar: 10 g
- Sodium: 610 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 78 mg
