Oh, the pure comfort of a steaming bowl of Seafood Cream Soup! Seriously, if you’re looking for something that just wraps you up in a cozy hug on a chilly evening, this is it. This isn’t just any soup; it’s a rich, velvety masterpiece that feels so fancy but is honestly ridiculously easy to whip up. I’ve made countless pots of this over the years, tweaking it just so, and I can tell you, it’s become my go-to for when I want something truly special without spending hours in the kitchen. It’s got that perfect balance of creamy goodness and delicious seafood that just sings.
Gathering Your Ingredients for the Perfect Seafood Cream Soup
Alright, so for this luscious Seafood Cream Soup, we’re going to need a few things. Don’t worry, it’s mostly pantry stuff with a little bit of fresh goodness thrown in! It all comes together super fast, which is why I love it so much. You grab these bits, and you’re basically halfway to soup heaven!
Fresh Seafood Selection for Your Seafood Cream Soup
The star of the show here is, of course, the seafood! For the best flavor in your Seafood Cream Soup, I always go for a mix. Think about a pound total. I usually grab some nice, plump shrimp (peeled and deveined, please!), some sweet little scallops, and a nice piece of firm white fish like cod or haddock, all chopped into bite-sized pieces. Freshness is key, so pick up the best you can find at your fish counter!
Essential Pantry Staples for Creaminess
Now for the supporting cast! You’ll need 1 tablespoon of olive oil to get things started. Then, grab one onion – just a regular yellow or white one, chopped up nice and fine. Two cloves of garlic, minced really small, will give us all that lovely aroma. For the liquid base, we need 4 cups of seafood broth (chicken broth works in a pinch if you can’t find seafood). And for that dreamy creaminess? A full cup of heavy cream. Don’t skimp here! Lastly, a quarter cup of fresh parsley, chopped, for a bright finish, plus salt and pepper to make it taste just right.
Crafting Your Delicious Seafood Cream Soup: Step-by-Step
Okay, ready to make some magic happen? This part is so straightforward, you’ll be amazed at how quickly you get to dive into this creamy goodness. Just follow these easy steps, and you’ll have a restaurant-worthy soup in no time!
Building the Flavor Base
First things first, grab your favorite big pot or Dutch oven and set it over medium heat. Add that tablespoon of olive oil. Once it’s shimmering a little, toss in your chopped onion. We want to cook these until they’re nice and soft and a little bit see-through, which usually takes about 5 minutes. Don’t rush this part; soft onions make for a smoother soup! Now, add your minced garlic. Be careful here, garlic can burn fast! Just cook it for about 1 minute until you can really smell that wonderful garlicky perfume. That’s your flavor base, all set!
Simmering the Broth and Adding Cream
Now, pour in your 4 cups of seafood broth. Give it a good stir, scraping up any little bits from the bottom of the pot – that’s flavor gold! Let this come up to a gentle simmer. Once it’s just starting to bubble around the edges, slowly stir in your cup of heavy cream. Keep stirring gently until it’s all combined and the soup looks nice and creamy. It should be a beautiful, pale color now. Just let it heat through, but we don’t want it boiling rapidly after adding the cream.
Cooking the Seafood to Perfection
This is where our stars come in! Add your pound of mixed, chopped seafood right into the simmering creamy broth. Shrimp, scallops, fish – whatever you chose, gently add it all in. Now, here’s the key: we only need to cook the seafood until it’s just done. This usually takes about 5 to 7 minutes. You’ll see the shrimp turn pink and opaque, the scallops will firm up, and the fish will flake easily. Overcooked seafood gets tough and rubbery, so keep an eye on it! It’s better to pull it out a minute early than too late.
Finishing Touches for Your Seafood Cream Soup
Almost there! Once the seafood is perfectly cooked, turn off the heat. Stir in your quarter cup of fresh chopped parsley. This adds such a lovely fresh flavor and a pop of green color. Now, taste your soup! This is your chance to make it perfect for *you*. Add salt and pepper until it tastes just right. Remember, seafood broth can sometimes be a bit salty, so start with a little and add more if needed. Give it one last gentle stir, and it’s ready to serve!
Tips for the Best Seafood Cream Soup Results
Alright, let’s talk about making this Seafood Cream Soup absolutely perfect every single time. It’s already pretty easy, but a few little tricks can really elevate it. Trust me, these are the things I do to make sure it’s always spot-on!
Achieving Your Ideal Seafood Cream Soup Consistency
So, how creamy do you like your soup? If you’re craving something super decadent, you can absolutely add a little more heavy cream. Just stir it in at the end until it’s heated through. On the flip side, if you want it thicker, a simple roux (equal parts melted butter and flour cooked together for a minute) whisked into the simmering broth *before* you add the cream works wonders. It makes it wonderfully thick and luxurious!
Enhancing Your Seafood Cream Soup with Vegetables
This soup is fantastic as is, but you can totally jazz it up with extra veggies. I love adding a bit of chopped celery or even some diced carrots along with the onions at the beginning. They’ll soften up beautifully as the soup simmers and add another layer of flavor and texture. Just make sure they’re cut small so they cook through nicely!
Frequently Asked Questions About Seafood Cream Soup
Got questions about whipping up this amazing Seafood Cream Soup? I’ve got answers! People often ask me about swaps or how to make it ahead, and honestly, it’s pretty flexible.
Can I use different seafood? Absolutely! This recipe is super forgiving. If you can’t find a mix, just use a pound of shrimp, or maybe some nice chunks of salmon. Just make sure whatever you use is cut into bite-sized pieces so it cooks quickly. It’s still going to be a fantastic creamy seafood soup no matter what you throw in!
What if I don’t have seafood broth? No worries! Good quality chicken broth is a perfectly fine substitute. Some people even use vegetable broth if they’re trying to keep it lighter, but seafood or chicken broth really gives it that authentic flavor.
Can I make this soup ahead of time? You sure can! You can make the soup base (up to the point of adding the seafood) and let it cool, then refrigerate it. When you’re ready to serve, gently reheat the base and then add your seafood and cook it through. It’s still an easy seafood soup even when made in stages!
How do I store leftovers? Pop any leftovers into an airtight container and keep them in the fridge for up to 2-3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Don’t boil it vigorously after reheating, especially if you’ve already cooked the seafood.
Understanding the Nutritional Profile of Your Seafood Cream Soup
Just so you know, the nutrition info for this delicious Seafood Cream Soup is an estimate, okay? It can change depending on the exact brands of ingredients you use, like the broth or cream, and how much salt you add. But generally, you’re looking at around 350 calories per bowl, with about 25g of fat (mostly from that luscious cream!), 20g of protein from the seafood, and roughly 10g of carbs. It’s a comforting bowl, for sure!
Serving and Storing Your Delicious Seafood Cream Soup
This rich Seafood Cream Soup is just begging to be served with something crusty! A warm baguette or some crusty sourdough bread is perfect for soaking up every last drop of that creamy goodness. I also love a little sprinkle of extra fresh parsley on top right before it hits the table for a pop of color. If you have any leftovers (which is rare in my house!), just let the soup cool completely, then pop it into an airtight container in the fridge. It’ll keep for about 2 to 3 days. To reheat, gently warm it up on the stovetop over low heat, stirring often. Don’t let it boil hard, especially after the seafood is cooked, to keep everything tender!
Perfect Seafood Cream Soup: 1 Cozy Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy seafood soup, perfect for a comforting meal.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups seafood broth
- 1 cup heavy cream
- 1 lb mixed seafood (shrimp, scallops, fish), chopped
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in seafood broth and bring to a simmer.
- Stir in heavy cream and mixed seafood.
- Cook until seafood is cooked through, about 5-7 minutes.
- Stir in fresh parsley.
- Season with salt and pepper to taste.
Notes
- You can add other vegetables like celery or carrots.
- For a thicker soup, you can add a roux made from butter and flour.
- Adjust cream to your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg
Keywords: Seafood Cream Soup, creamy seafood soup, seafood chowder, quick seafood soup, easy seafood soup