Creamy Seafood Soup Recipe

Ingredients

• 2 tbsp olive oil or butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 medium potato, peeled and diced
• 1 tomato, chopped
• 2 tbsp tomato paste
• 1 tsp paprika
• 1/2 tsp smoked paprika (optional for a deeper flavor)
• 1/2 tsp dried thyme or oregano
• 1 bay leaf
• Salt and black pepper to taste
• 1/2 cup white wine (optional, for flavor)
• 4 cups seafood stock (or fish broth)
• 1/2 cup heavy cream
• 200 g shrimp, peeled and deveined
• 150 g white fish (cod, hake, or sea bass), cut into cubes
• 100 g crab meat or imitation crab (optional)
• 1 tbsp lemon juice
• 2 tbsp chopped parsley or dill
• Bread slices or baguette for serving

Instructions

1. Prepare the Base
   In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in the minced garlic, carrot, and celery, and cook for another 5 minutes until they begin to soften.
2. Add Flavoring
   Add the chopped tomato, tomato paste, paprika, thyme, and bay leaf. Stir well so the vegetables absorb the spices. If using wine, pour it in now and let it simmer for 3–4 minutes to let the alcohol evaporate.
3. Simmer the Soup
   Add the diced potato and pour in the seafood stock. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, until the potatoes are soft and the flavors have blended beautifully.
4. Blend (Optional)
   For a thicker texture, you can blend part of the soup using a hand blender, leaving some chunks of vegetables for texture. This gives it a creamy consistency even before adding cream.
5. Add Seafood
   Once the soup base is ready, gently add the shrimp, fish cubes, and crab meat. Cook for 5–7 minutes until the seafood is tender and cooked through. Avoid overcooking, especially the shrimp, to keep them juicy.
6. Make it Creamy
   Lower the heat and stir in the heavy cream. Let it warm gently for 2–3 minutes without boiling. Add lemon juice, taste, and adjust salt and pepper.
7. Serve
   Remove the bay leaf. Ladle the hot soup into bowls, sprinkle chopped parsley or dill on top, and serve with crusty bread or garlic toast.

Tips

• You can replace heavy cream with coconut milk for a lighter, dairy-free version.
• Add a few chili flakes or cayenne pepper if you like a spicy touch.
• For more richness, stir in a spoon of butter just before serving.
• The soup tastes even better the next day as the flavors deepen.

Nutrition (per serving)

Approx. 320 kcal — 25 g protein, 18 g fat, 12 g carbs.

This soup is rich, aromatic, and bursting with seafood flavor — perfect for cozy dinners or to impress guests. The combination of creamy base, tender shrimp, flaky fish, and warm bread makes it a complete and comforting meal.