This creamy dill salmon soup is a warm and comforting dish. With fresh salmon and the lovely taste of dill, it’s sure to make your taste buds smile!
Honestly, who can resist a cozy bowl of soup? I love to sip it while wrapped in a blanket. It’s quick to make, so you can enjoy it on a busy day without any fuss!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillet is the star of this soup. If you can’t find fresh, frozen salmon works too—just thaw it before cooking. For a lighter option, try using white fish like cod or haddock.
Stock: Fish stock adds depth, but vegetable stock is a great substitute for a vegetarian option. If you’re not making it from scratch, store-bought works just fine. You can also boost the flavor with a splash of white wine.
Heavy Cream: The cream gives the soup its rich texture. If you’re looking for a lighter choice, half-and-half or a dairy-free alternative like coconut cream could work, but the flavor will slightly change.
Dill: Fresh dill is fantastic here, adding a fresh herbal note. If fresh is unavailable, use dried dill (1 tablespoon), but add it earlier in the cooking for better flavor integration.
Onion and Garlic: I always use yellow onion for its sweetness, but feel free to use shallots for a milder taste. Garlic is essential, but if you’re out, garlic powder can be a backup.
How Do I Make a Smooth Roux for My Soup?
Making a roux is key to thickening the soup without lumps. Start by melting your butter over medium heat and adding the finely chopped onion. Sauté until translucent—this’ll deepen the flavor. Then add the minced garlic and sliced carrots.
- Sprinkle the flour over the softened veggies and mix well, cooking for 1-2 minutes.
- Keep stirring to prevent it from browning; you want a pale color.
- Gradually add in your stock while whisking to keep things smooth.
Taking your time with this step helps create a velvety soup base, making for a creamy final result!
How to Make Creamy Dill Salmon Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450 g) salmon fillet, skin removed and cut into chunks
- 4 cups (1 liter) fish or vegetable stock
- 2 cups (480 ml) heavy cream
- 2 medium carrots, thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1-2 tablespoons fresh dill, chopped (plus extra for garnish)
- 1/2 teaspoon paprika (optional, for garnish)
- Juice of half a lemon (adjust to taste)
- Salt and pepper, to taste
- Fresh bread, for serving
How Much Time Will You Need?
This delicious creamy dill salmon soup will take about 15 minutes of prep time, and another 20-25 minutes to cook. So, you’re looking at a total of around 40-45 minutes from start to finish. It’s quick enough for a weeknight dinner yet special enough for company!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Once melted and bubbly, add the chopped onion. Sauté for about 4-5 minutes until the onion is translucent and soft. This step adds wonderful flavor to your soup!
2. Add Garlic and Carrots:
Next, stir in the minced garlic and sliced carrots. Cook them together for another 2-3 minutes until everything is fragrant and tender. The aroma will start to fill your kitchen!
3. Create the Roux:
Sprinkle the flour over the sautéed vegetables, stirring well to combine. Cook this mixture for about 1-2 minutes to create a roux—but be careful not to let the flour brown. It should stay light in color.
4. Add the Stock:
Slowly pour in the fish or vegetable stock while stirring continuously. This will help prevent lumps from forming. Bring the mixture to a gentle boil, allowing it to thicken slightly.
5. Simmer and Cook:
Once boiling, reduce the heat to a simmer. Let it cook for about 10 minutes until the carrots are tender and the soup has thickened nicely. This is when those flavors really meld together.
6. Add the Salmon:
Gently add the chunks of salmon to the pot. Cook for about 5 minutes until the fish is just cooked through—when it’s flaky and opaque, it’s ready!
7. Incorporate Cream and Dill:
Stir in the heavy cream and chopped fresh dill. Heat everything through, but avoid boiling it. This will keep the soup beautifully creamy and rich!
8. Finish with Lemon:
Remove the pot from the heat and stir in the fresh lemon juice. Taste your soup and add salt and pepper as needed to bring all those flavors out.
9. Serve and Garnish:
Ladle the soup into bowls, and don’t forget to garnish with extra dill and a sprinkle of paprika if you’d like a pop of color and flavor!
10. Enjoy with Bread:
Serve your creamy dill salmon soup hot with some freshly baked crusty bread on the side. It’s perfect for dipping!
Enjoy your rich, creamy, and flavorful Creamy Dill Salmon Soup!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before adding it to the soup. You can thaw frozen salmon overnight in the fridge or place it in a sealed plastic bag and submerge it in cold water for a quicker thaw.
Can I Make This Soup in Advance?
Absolutely! You can prepare the soup up to the point of adding the heavy cream and salmon. Store it in the fridge for one to two days. When you’re ready to serve, reheat it over low heat and then add the cream and salmon for a fresh, delicious dish.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, leave out the cream and salmon when making, then add them when reheating. This will help maintain the texture and flavor of the soup!
What Can I Use Instead of Dill?
If you’re out of dill, fresh parsley or tarragon are good substitutes that still bring a lovely herby flavor to the soup. You can also use a pinch of dried dill, just remember to add it earlier in the cooking process for better flavor integration.
