Seafood Soup
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My seafood soup is a quick and comforting one-pot recipe! Every spoonful features a medley of seafood in a creamy and flavorful tomato base.
My seafood soup recipe is straight from a restaurant
One of my family’s favorite ways to pack a dish with plenty of seafood (shrimp, clams, white fish, and more) is with this creamy, Italian-style seafood soup. I learned this soup in a cooking class in northern Italy, taught by the head chef of Al Porto Ristorante in Milan.
When I got home, I made it for my family, and everyone was OBSESSED. Here’s why it’s a firm favorite:
- A quick and mostly one-pot dinner. Simmer the broth, add the seafood, and in about 30 minutes you have an irresistible soup.
- Dairy-free but still creamy. Coconut cream and tomatoes give it a creamy body without heavy cream.
- You can actually taste the seafood. I keep this soup thinner than a chowder on purpose, so the seafood can shine.
★★★★★ REVIEW
“I just made this, and as usual, you NEVER disappoint!!! Thank you.” – Shawn
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Mixed seafood. I like to use frozen mixed seafood because it’s cheaper and flash-frozen, meaning it’s at peak freshness. Of course, fresh seafood also works; if you choose that, buy it from your fishmonger. A good mix should include shrimp, mussels, clams, squid, scallops, and snapper (or any white fish).
- Olive oil. To cook the aromatics and vegetables. I prefer extra-virgin olive oil because it has the best flavor (and we used it in the cooking class).
- Shallots, carrots, celery, and garlic. Finely chopped shallots and a few cloves of garlic infuse the soup base with aromatic, savory depth. Carrots and celery are non-negotiables for flavor and texture.
- Fish broth. The first half of the soup base. It’s briny and savory, giving this seafood soup its signature oceanic flavor without overpowering it. I’ve also used vegetable broth and chicken broth, and it’s been fine.
- Canned diced tomatoes. The other half of the soup base. If you can find Italian-flavored ones, go for those. I mean, this is an Italian-style dish! I would recommend tasting it to make sure it isn’t too salty. If it is, omit the salt until the end.
- Dry herbs and seasonings. I like to season the soup with smoked paprika, Italian seasoning, salt, and pepper. This blend adds a smoky dimension to every spoonful.
- Coconut cream. I used coconut cream to keep it dairy-free, but regular cream works just fine.
Variations
- Try homemade stock. I sometimes do this when I have made a seafood boil or my linguine with clams: I save the shells and trimmings for homemade seafood stock.
- Use white wine. To intensify the seafood flavor, I sometimes replace half the broth with dry white wine. Don’t fret, though- it won’t make the soup taste like wine at all!
- Add fresh herbs. Simmer a bouquet of fresh basil, fennel, a bay leaf, oregano, and/or parsley in the soup. Also, a dash of red pepper flakes will make this dish pleasantly spicy,
- Finish with citrus. Finish your creamy seafood soup with a squeeze of fresh lemon juice or lime juice. The acidity cuts through the richness, giving the soup that perfect final touch.
How to make seafood soup
Step 1- Saute the aromatics: Heat the olive oil in a large pot over medium heat, then add the shallots and garlic. Cook until they’re fragrant.
Step 2- Cook the vegetables: Add the carrots and celery to the pot and cook until softened. Add the seasonings.
Step 3 – Let it simmer: Pour in the fish broth and diced tomatoes. Bring the mixture to a boil, reduce the heat, and pour in the coconut cream. Let it simmer until the soup thickens.
Step 4 – Add the seafood: Add the seafood mix and simmer until fully cooked.
Arman’s recipe tips
- Cook from frozen. I usually use frozen seafood and find no difference between adding it directly from the freezer and thawing it. It adds a little extra liquid, but that’s okay- it’s a soup. Also, it makes things faster.
- Add the seafood at the end. Seafood is different from other protein sources because it cooks SUPER fast. As with any seafood stews, soups, or chowders, add it toward the end of cooking (the last 5 minutes or so) so it doesn’t overcook and become chewy.
What to serve with seafood soup
My creamy seafood soup pairs wonderfully with a green salad and cooked veggies on the side, like roasted potatoes and carrots or some sauteed asparagus. And don’t forget the hunks of crusty bread or some quick air fryer garlic bread! They’ll help you soak up every last drop of the flavorful broth.
Storage instructions
To store: Let it cool to room temperature, then refrigerate the soup in an airtight container for 3 to 4 days.
To reheat: I like to reheat it in a pot over medium-low heat or zap it in the microwave in 30-second increments until heated through.
More comforting soups to try
- Pumpkin curry soup
- 4 Ingredient Potato Soup
- Mexican Soup
- Albondigas Soup
- Tuscan White Bean Soup
- Cauliflower soup
- Italian sausage soup
Seafood Soup Recipe
Video
Ingredients
- 2 tablespoons olive oil 30mL
- 3 cloves garlic minced
- 2 small shallots finely chopped, 70g
- 2 large carrots chopped, 225g
- 2 stalks celery chopped, 100g
- 3 cups fish broth can use chicken or vegetable broth, 720mL
- 1 1/2 cups canned diced tomatoes 400g
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 cup coconut cream canned, 240g or canned
- 1 cup mixed seafood * See notes, 300g
Instructions
- To a large Dutch oven or soup pot, add the olive oil, and once hot, sauté shallots and garlic until fragrant.
- Add carrots and celery and cook for another 5 minutes, until the vegetables soften.
- Add the fish broth, diced tomatoes, smoked paprika, salt, pepper, and Italian seasoning, and bring to a boil. Add the coconut cream, reduce the heat to low, and simmer, covered, for 15 minutes or until the soup has thickened.
- Add the seafood mix and cook, uncovered, until fully cooked. Check after 5 minutes.
I’ve made this soup half dozen times and swear by it. It’s easy, quick and so tasty. Really easy weeknight dinner. Each time it’s a bit different depending on what I have on hand. Be sure to have a loaf of crusty bread and butter!
Such high praise, thanks so much Dave. Soup season is definitely here.
I uust bought seafood when I saw this recipe. Usually I always fry them. But soup is different!
Thank God I found you. I love that you provide nutrition information. I haven’t tried any of the recipes yet but will try them after my surgery. Thanks. What’s the name of your cookbook?
Qudsia Davis
Hello! Eager to try this recipe. Can it be made in a slow cooker and, if yes, what modifications should be made? Thanks, in advance.
I haven’t tried, but feel free to experiment and see!
I have actually never tried soup from seafood. Must be so tasty.
I just made this and as usual, you NEVER disappoint!!! Thank you.
Thanks so much, Shawn!