This creamy dill salmon soup is like a warm hug in a bowl! Packed with tender salmon, fresh dill, and a rich, velvety broth, it’s a cozy choice for any day.
Whenever I make it, I feel like a fancy chef, but it’s surprisingly easy! A piece of crusty bread on the side, and I’m in soup heaven. Who’s ready for some comfort? 🥣
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star here. You can use skinless fillets or even check your freezer for frozen salmon if you’re in a pinch. If salmon isn’t available, try other firm white fish like cod or halibut.
Fish Stock or Vegetable Broth: I love fish stock for extra flavor, but vegetable broth works just fine if you want a lighter taste or need a vegetarian option. Homemade or store-bought, use what you have!
Heavy Cream: This adds richness to the soup. You can substitute with half-and-half for a lighter version or a non-dairy cream (like coconut cream) if you prefer dairy-free. Just keep in mind it might slightly alter the flavor.
Dill: Fresh dill gives the soup its flavor. If you can’t find fresh, use about 1 tsp dried dill. I usually use a little extra dill because I love the taste! Fresh parsley can also be added for more herbiness.
How Do I Get the Best Texture and Flavor?
Getting the right texture in your soup is key! Start by gently cooking the onions and garlic until they’re soft, which builds the base flavor. Make sure to stir the flour in well with the veggies—the goal is to avoid any lumpiness when adding stock.
- Melt butter over medium heat and add onions until they’re translucent.
- Mix in the garlic for a minute, then add carrots and stir for another few minutes.
- Sprinkle flour and cook for a couple of minutes—this helps thicken the soup later.
- Gradually add your broth while whisking, then allow it to simmer to thicken up and make the carrots tender.
- Finally, gently add salmon and cream, letting everything meld together before serving!
Remember, low heat after adding cream is crucial to avoid curdling, which helps keep your soup nice and creamy!
How to Make Creamy Dill Salmon Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) fresh salmon fillets, skin removed and cut into chunks
- 4 cups (1 liter) fish stock or vegetable broth
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and julienned or grated
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 cup (240ml) heavy cream
- 2 tbsp all-purpose flour
- 1-2 tbsp fresh dill, finely chopped (plus extra for garnish)
- 1 lemon (for juice and wedges)
- Salt and pepper to taste
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (optional, for added herb flavor)
How Much Time Will You Need?
This delicious creamy dill salmon soup takes about 15 minutes to prepare and 20 minutes to cook, making a total of roughly 35 minutes from start to finish. You’ll get a wonderfully rich and comforting soup that’s perfect for any day!
Step-by-Step Instructions:
1. Starting the Soup Base:
In a large pot, melt the butter over medium heat. Once it’s melted, add the finely chopped onion. Cook the onion until it becomes translucent, which should take about 5 minutes. This step builds a delicious base for your soup!
2. Adding Garlic and Carrots:
Next, toss in the minced garlic and cook it for another minute until it becomes fragrant. Then, stir in the julienned or grated carrots and cook for 3-4 minutes. This will help soften the carrots a bit before adding more ingredients.
3. Thickening the Soup:
Now, sprinkle the flour over the cooked vegetables and stir well to coat everything. Let this cook for 1-2 minutes to remove the raw flour taste. This will help thicken your soup nicely.
4. Mixing in the Broth:
Gradually whisk in your fish stock or vegetable broth while ensuring no lumps form. Bring the mixture to a simmer and let it cook for about 10 minutes until it’s slightly thickened and the carrots are tender.
5. Cooking the Salmon:
Once the broth is simmering, gently add the salmon chunks to the pot. Cook them for about 5-7 minutes until the salmon is just cooked through and flakes easily. Keep the heat gentle to ensure the salmon stays tender!
6. Finishing Touches:
Turn down the heat to low and stir in the heavy cream and chopped fresh dill. Heat it through gently, but don’t let it boil. Afterward, season the soup with salt, pepper, and red pepper flakes to taste—if you like a little heat!
7. Adding Lemon:
Remove the pot from heat and stir in some fresh lemon juice. This will brighten all the flavors of your soup!
8. Serving the Soup:
Ladle the creamy dill salmon soup into bowls and garnish with extra fresh dill and a lemon wedge on the side. It’s perfect served warm alongside rustic bread or crackers for dipping!
This creamy dill salmon soup is rich, herbaceous, and comfortingly delicious—enjoy!
Can I Use Frozen Salmon for This Soup?
Yes, you can use frozen salmon! Just make sure to thaw it completely in the refrigerator before adding it to the soup. If you’re short on time, you can also thaw it in a sealed plastic bag submerged in cold water.
What If I Don’t Have Fish Stock?
No problem! You can substitute fish stock with vegetable broth or even chicken stock. Just keep in mind that using vegetable broth will create a lighter flavor while chicken stock will add a bit more depth.
Can I Make This Soup Dairy-Free?
Absolutely! For a dairy-free version, replace the heavy cream with coconut cream or a non-dairy milk like almond or oat milk. Be sure to add a little more seasoning for extra flavor since the texture and taste will change slightly!
How Should I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally. If the soup thickens, add a splash of broth or water to reach your desired consistency.