A Comforting Soup for Busy Nights and Slow Evenings
This creamy salmon and spinach soup is one of those recipes I come back to again and again, especially when I want something warm and satisfying without spending hours in the kitchen. It feels comforting but not heavy, rich yet fresh. The salmon stays tender, the vegetables soften into the broth, and the spinach adds that final pop of green that makes the whole bowl feel balanced.
I first made this on a chilly evening with very little in the fridge, and it instantly became a favorite. You’ll notice the aroma right away as the onion and butter hit the pot—it’s cozy in the best way.
Ingredients You’ll Need for This Creamy Salmon Soup
This recipe uses simple, everyday ingredients that work beautifully together. You can adjust small things depending on what you have on hand, and it still turns out great.
Ingredients:
- 300 g salmon fillet, cut into bite-size cubes
- 1 tablespoon butter or olive oil
- 1 small onion, finely chopped
- 1 carrot, sliced
- 1 stalk celery or green onion, chopped
- 2 cups vegetable or chicken broth
- 1 cup milk or light cream
- 1 handful fresh spinach
- Salt and black pepper to taste
- Optional: garlic, pinch of paprika or nutmeg
Building Flavor from the Start
Start by heating the butter or olive oil in a pot over medium heat. As soon as it melts, add the chopped onion, carrot, and celery. Stir them gently and let them cook until softened, about 4–5 minutes. This step is important—it builds the base flavor of the soup.
If you’re using garlic, add it now and stir for about 30 seconds. You’ll smell it immediately, so keep an eye on it to avoid burning.
Simmering the Soup Base
Pour in the broth and bring everything to a gentle simmer. Let it cook for 8–10 minutes, just until the vegetables are tender but not falling apart. The broth should taste lightly sweet from the carrots and savory from the onion.
This is a good moment to taste and lightly season with salt and pepper. I always season in layers—it makes a difference by the end.
Cooking the Salmon Gently
Add the salmon cubes directly to the simmering soup. Stir carefully so the pieces stay intact. Salmon cooks quickly, usually in about 3–4 minutes. You’ll know it’s ready when it turns opaque and flakes easily.
Be gentle here—overcooked salmon can become dry, and this soup really shines when the fish stays soft and tender.
Adding Creaminess Without Overheating
Lower the heat and stir in the milk or light cream. Warm it gently and avoid boiling, which can cause the dairy to separate. The soup should look silky and pale, with little flecks of salmon throughout.
At this stage, you can add a pinch of paprika or nutmeg if you like. Nutmeg gives a subtle warmth that works beautifully with cream, while paprika adds mild depth.
Finishing with Fresh Spinach
Add the spinach last and stir it into the hot soup. It will wilt almost instantly, turning bright green and tender. This step always makes the soup feel fresh, even though it’s rich and creamy.
Taste once more and adjust seasoning with salt and black pepper. Sometimes I add an extra crack of pepper right at the end—it brings everything together.
Serving and Storing Creamy Salmon & Spinach Soup
Serve this soup hot, preferably in deep bowls. I love it with crusty bread or a simple slice of toasted sourdough to soak up the broth. It’s filling enough on its own, but light enough that you don’t feel weighed down afterward.
If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently on the stove over low heat, stirring often. Avoid boiling when reheating to keep the soup smooth and creamy.
Easy Variations to Try
You can easily adapt this soup to your taste. Swap the milk for coconut milk for a dairy-free version with a slightly sweeter note. Add potatoes if you want something heartier, or a squeeze of lemon juice at the end for brightness. Fresh dill or parsley also works beautifully with salmon.
Nutrition Notes
This soup is naturally rich in protein from the salmon and packed with nutrients from the vegetables and spinach. It’s a balanced meal that feels indulgent while still being wholesome, especially when made with light cream or milk.
Common Questions About Salmon & Spinach Soup
Can I use frozen salmon?
Yes, just thaw it fully and pat it dry before adding it to the soup.
Can I make this ahead of time?
You can prepare it a few hours in advance, but it’s best enjoyed fresh since salmon is delicate.
What if my soup is too thick?
Simply add a splash of broth or milk while reheating and stir gently.
Can I use heavy cream instead of milk?
Absolutely. It will be richer and thicker, so you may want to use a little less.
This creamy salmon and spinach soup is one of those recipes that feels comforting without being complicated. Once you make it, I have a feeling it’ll earn a permanent place in your dinner rotation.
