Seafood Soup

Seafood Soup

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Never in a million years did I ever think I would eat seafood in a soup, but here I am eating seafood soup!

When I was growing up, most seafood was fried in hot grease and as unhealthy as that may sound, you have never had anything good unless you’ve had some kind of fried seafood. When David came into my life, I started to experience seafood like it was new to me. He opened my eyes to new ways of preparing seafood and believe it or not it was a lot healthier than the fried stuff I was used to.

Last year, I made some Shrimp Stock, but really didn’t know what to do with it. I received some really good suggestions that are worth trying, but I decided to branch out on my own to try a new soup recipe.

Here’s how I made it:

As a light summer dinner or a hearty winter meal, this healthy rich seafood soup has layers of flavors and could be made with a variety of fresh seafood. | TheMountainKitchen.com

In a large pot (a dutch oven is perfect), heat oil over medium heat and add herbs and garlic. Saute until oil is fragrant, but garlic has not begun to brown.

Add onion and red bell pepper and a pinch of salt; cook and stir until tender about 5 to 7 minutes.

Add carrots and potato, cook 5 minutes longer.

As a light summer dinner or a hearty winter meal, this healthy rich seafood soup has layers of flavors and could be made with a variety of fresh seafood. | TheMountainKitchen.com

Heat shrimp stock in a separate pot (if cold, mine was still a little frozen in the freezer). Stir in tomato sauce, and tomatoes (hand crush whole tomatoes). Add shrimp stock, bay leaf and adjust seasonings if needed.

Bring to a boil, then reduce heat and simmer, covered for at least 30 minutes (potatoes should be tender).

As a light summer dinner or a hearty winter meal, this healthy rich seafood soup has layers of flavors and could be made with a variety of fresh seafood. | TheMountainKitchen.com

Once the potatoes are tender, stir in shrimp and scallops. Cook, covered, 7 to 10 minutes longer or until shrimp turn pink.

Discard the bay leaf. Ladle the soup into serving bowls. Sprinkle with fresh parsley and a dash of Old Bay if desired.

As a light summer dinner or a hearty winter meal, this healthy rich seafood soup has layers of flavors and could be made with a variety of fresh seafood. | TheMountainKitchen.com

If you are a seafood lover and can get your hands on some fresh seafood, I highly recommend this soup. The beauty of it is you aren’t just stuck with shrimp and scallops, you could use any type of seafood that you like. I can only imagine what kind of ocean goodies you can put into this soup: mussels, clams, fish, lobster, octopus, calamari…

Seafood Soup

As a light summer dinner or a hearty winter meal, this healthy rich seafood soup has layers of flavors and could be made with a variety of fresh seafood.
Course Soup
Cuisine American
Keyword Seafood, soup
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 242kcal

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon fresh cracked black pepper
  • 1 pinch Kosher salt
  • 1 medium onion chopped
  • 1 small red bell pepper chopped
  • 2 medium carrots chopped
  • 2 potatoes peeled and diced
  • 15 ounce canned tomato sauce
  • 14.5 ounce canned whole tomatoes and juice
  • 1 quart seafood stock
  • 1 bay leaf
  • ½ pound scallops
  • 1 pound medium raw shrimp peeled and deveined
  • 3 tablespoons fresh parsley minced
  • Old Bay Seasoning for serving (optional)

Instructions

Directions

  • In a large pot (a dutch oven is perfect), heat oil over medium heat and add herbs and garlic. Saute until oil is fragrant, but garlic has not begun to brown.
  • Add onion and red bell pepper and a pinch of salt; cook and stir until tender about 5 to 7 minutes.
  • Add carrots and potato, cook 5 minutes longer.
  • Heat shrimp stock in a separate pot (if cold, mine was still a little frozen in the freezer).
  • Stir in tomato sauce, and tomatoes (hand crush whole tomatoes).
  • Add shrimp stock, bay leaf and adjust seasonings if needed.
  • Bring to a boil, then reduce heat and simmer, covered for at least 30 minutes (potatoes should be tender).
  • Once the potatoes are tender, stir in shrimp and scallops.
  • Cook, covered, 7 to 10 minutes longer or until shrimp turn pink.
  • Discard the bay leaf.
  • Ladle the soup into serving bowls. Sprinkle with fresh parsley and a dash of Old Bay, if desired.

Nutrition

Calories: 242kcal | Carbohydrates: 22g | Protein: 27g | Fat: 4g | Cholesterol: 199mg | Sodium: 1834mg | Potassium: 1081mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4575IU | Vitamin C: 53.5mg | Calcium: 230mg | Iron: 6.2mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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