Creamy Seafood Soup
A rich creamy and warm seafood lovers soup that is ready in just 20 minutes. Great for dinner and lunch.
Servings: 6 people
Calories: 416kcal
Ingredients
- 2 Tablespoons unsalted butter
- 1 Tablespoon oil avocado or olive oil
- ½ cup diced carrots
- 1 medium onion diced
- 2 medium celery stalks diced
- 2 Tablespoons chopped fresh cilantro optional
- 1¼ lb seafood medley
- 1½ cups hot water
- 2 bay leaves
- 2 cups heavy cream
- salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat.
- Add diced onions, carrots and celery, sauté for 3 minutes.
- Add seafood mix and bay leaves, keep stirring for about 2 minutes.
- Add cilantro then pour in hot water.
- Bring mixture to a boil, reduce heat, cover and continue cooking for 5 minutes or until seafood is almost done.
- Take out bay leaves.
- Pour in heavy cream, salt and pepper, taste to adjust seasoning.
- Simmer until mixture thickens a bit.
Notes
- Do not use seafood Medley that has imitation crab, these will not taste good in this soup.
- You can use any type(s) of seafood you like but I recommend having some shells in there. Mine had 3 oz.
- If you have seafood stock you can use it instead of the boiling water.
- You can add more vegetables if you like, potatoes, corn kernels are the most common to add.
- If the soup did not thicken to your liking you can dissolve a tablespoon of starch or flour in a little bit of milk and add to the simmering pot.
- If using frozen packaged seafood medley, thaw overnight or according to package directions in your fridge before using. Do not refreeze.
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 416kcal | Carbohydrates: 7g | Protein: 17g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 885mg | Potassium: 143mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3125IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 0.2mg