Cilantro Salmon Tomato Soup
Cilantro Tomato Salmon Soup is a wonderfully aromatic soup filled with chunks of salmon and potato swimming in a flavourful tomato broth. Finished with a squeeze of lime juice and fresh herbs and spices, this one-pot meal will give you life!
Ingredients
- 3 1/2 lbs fresh tomatoes, coarsely chopped or 2 x 28 oz cans diced tomatoes
- 1 large onion (chopped)
- 5 large garlic cloves (minced)
- 2 tbsp oil
- 1/4 tsp red pepper flakes
- 3 bay leaves
- 5 tbsp (3 oz) tomato paste
- 14 oz can low sodium tomato sauce (skip if using fresh tomatoes)
- 6 cups vegetable broth (low sodium)
- 2 1/2 lbs salmon fillet (cubed)
- 4 medium potatoes (medium diced (optional))
- 1 1/2 tsp salt
- Ground black pepper (to taste)
- 1 lime or lemon (juice of)
- 1 bunch cilantro (finely chopped)
- 3 green onion sprigs (finely chopped)
Directions
- 1
Preheat large pot or Dutch oven on medium heat and swirl oil to coat. Add onion and garlic; cook for 3-4 minutes, stirring occasionally. Add red pepper flakes and bay leaf; cook for 30 seconds, stirring once.
- 2
Add tomato paste and mix well to combine. Add tomatoes, tomato sauce and broth; stir. Bring to a boil, cover and cook on medium for 20 minutes.
- 3
Add salmon and potatoes (optional but makes a more filling soup), cover and cook on low for 20 minutes.
- 4
Add salt, pepper, lime juice and 3/4 of cilantro. Let stand for 5 minutes. Adjust any spices to taste if you wish.
- 5
Serve hot garnished with fresh cilantro and extra lime.