Seafood Soup Recipe

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. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Cook Time 25

Total Time 25

Servings servings

Calories 385kcal

Author Arman Liew

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.

Video

Notes

* I used a frozen mixed seafood blend that includes shrimp, white fish, and mussels. Any seafood mix works, including fresh ones.

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.

Nutrition