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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.
Love elegant seafood recipes? Try my fried octopus, ahi tuna, seafood pasta, and seafood lasagna next.
What do you get when you put Italian seafood soup (AKA cioppino) and New England seafood chowder together? My one-pot creamy seafood soup recipe!
We are a family of seafood lovers, and this soup is a fabulous way to pack tons of seafood in a creamy broth full of Italian flavors. I learned how to make this soup while traveling to northern Italy during a cooking class. When I got home, I made it for my family, and everyone was OBSESSED!
Table of Contents
Why I love this recipe
- A quick and easy one-pot dinner. Just toss all of the ingredients in a pot, let them simmer, and in about 30 minutes, you have an irresistibly creamy soup!
- Well-balanced. This recipe strikes the perfect balance of indulgent comfort food and a hearty yet light and healthy dish.
- Perfect texture and flavor. This soup isn’t as thick as a chowder, allowing the seafood to shine. It’s got a subtle tomato flavor with plenty of delicious fish and shrimp.
- Restaurant style. As mentioned earlier, a chef in Italy taught me this recipe and is head chef at one of Milan’s top restaurants!
★★★★★ REVIEW
“I just made this, and as usual, you NEVER disappoint!!! Thank you.” – Shawn
Ingredients needed
- Mixed seafood. I like to use frozen mixed seafood because it’s cheaper and flash frozen, meaning it’s as fresh as possible. Of course, fresh seafood also works, and if you choose to use that, opt to purchase it at your fishmonger. You should find shrimp, mussels, clams, squid, scallops, and snapper (or any white fish) in it.
- Olive oil. To cook the aromatics and vegetables. I prefer using extra-virgin olive oil because it has that fabulous depth of flavor.
- Shallots and garlic. Some finely chopped onion and a few cloves of garlic are used to infuse the soup base with aromatic, savory depth.
- Carrots and celery. These classic soup veggies sneak more nutrition and texture into every bowl.
- Fish broth. The first half of the soup base. It’s fishy and salty, giving this seafood soup its signature oceanic flavor without being too overpowering. 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-inspired dish!
- Dry herbs and seasonings. I like to season the soup with smoked paprika, Italian seasoning, salt, and pepper. This blend gives every spoonful a smoky, Italian-inspired dimension.
- Coconut cream. Because it wouldn’t be a creamy seafood soup recipe without the coconut cream! Full-fat canned coconut milk works well, too.
How to make seafood soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 the fish broth and diced tomatoes into the pot. 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 it’s fully cooked.
Arman’s recipe tips
- Cook from frozen. As mentioned earlier, I usually use frozen seafood and find no difference between adding it to the pot directly from the freezer vs. thawing it. There is minimal added liquid, so let’s face it- it’s faster!
- Mix and match the seafood. Use any mix of seafood you like or just one kind, including shrimp, crab, clams, mussels, halibut, or firm white fish. Whichever you choose, ensure it’s the freshest seafood you can find.
- 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 chowder, It’s always best to add it to the soup towards the end of cooking so it doesn’t overcook and become chewy.
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. It takes the flavors in this soup to new heights!
- Use white wine. To intensify the seafood flavor, I sometimes swap out half the broth for 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.
Storage instructions
To store: Let it cool to room temperature, then refrigerate the soup in an airtight container for 3 to 4 days.
To freeze: Ladle the leftovers into freezer-safe containers and freeze for 2 to 3 months. Let the soup thaw in the fridge overnight before reheating.
To reheat: Reheat it in a pot over medium-low heat or zap it in the microwave in 30-second increments until heated through.
Frequently asked questions
Feel free to swap the coconut cream for heavy cream, half-and-half, or Greek yogurt instead. Just remember to stir the dairy into the soup at the end of cooking to prevent it from curdling.
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.
More comforting soups to try
- Pumpkin curry soup
- 4 Ingredient Potato Soup
- Mexican Soup
- Albondigas Soup
- Tuscan White Bean Soup
- Hot and Sour Soup
- Cauliflower soup
Seafood Soup Recipe
Video
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 small shallots finely chopped
- 2 large carrots chopped
- 2 stalks celery chopped
- 3 cups fish broth can use chicken or vegetable broth
- 1 1/2 cups canned diced tomatoes
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 cup coconut cream canned
- 1 cup mixed seafood * See notes
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.
Notes
Nutrition
Originally published September 2023, updated and republished October 2024
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!