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Canned Salmon Soup Recipe

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4.2 from 55 reviews

A comforting and nutritious Canned Salmon Soup featuring tender potatoes, sautéed carrots and onions, and flavorful seasoning, perfect for a quick and satisfying meal. This soup can be prepared easily on the stovetop or in an Instant Pot for convenience and rich taste.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 1 tablespoon vegetable oil
  • 1 carrot
  • 1 onion
  • 2 large potatoes
  • 6 cups vegetable or chicken broth (or water if no broth is available)
  • 1/4 teaspoon salt (or more to taste)
  • 1/4 teaspoon pepper
  • 3 bay leaves
  • 10 peppercorns
  • 1 can salmon (use 2 cans for richer flavour)
  • 2 tablespoons chopped parsley or dill (optional)

Instructions

  1. Prepare the Salmon: Open a can of salmon and lightly break up the pieces with a fork. No need to discard the bones or skin as they add flavor and nutrients.
  2. Chop Potatoes: Peel and chop the potatoes into 1-2 inch pieces for even cooking.
  3. Add Potatoes and Broth: Place the chopped potatoes into a pot with the broth. Add bay leaves, peppercorns, salt, pepper, and the canned salmon with its liquid.
  4. Simmer Potatoes: Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are almost cooked through.
  5. Sauté Vegetables: While potatoes cook, finely dice the onion and grate the carrot. Heat vegetable oil in a pan over medium-low heat and cook the onion and carrot together for about 10 minutes until the vegetables are soft and lightly golden.
  6. Combine and Cook: Add the sautéed onion and carrot mixture to the soup pot and cook for an additional 2-3 minutes to meld the flavors.
  7. Garnish and Serve: Sprinkle chopped parsley or dill on top if using, and serve hot.
  8. Instant Pot Alternative: Dice onion and grate carrot. Use the sauté function on the Instant Pot with oil to cook vegetables until soft and golden, about 8 minutes. Add chopped potatoes, canned salmon with liquid, bay leaves, peppercorns, salt, pepper, and broth. Close lid and seal vent. Set to Manual/Pressure Cook for 1 minute. After cooking, perform a quick release. Garnish with herbs and serve.

Notes

  • No need to remove bones or skin from canned salmon; they are edible and add nutrients.
  • You can use vegetable or chicken broth for richer flavor, or water if broth is unavailable.
  • Add extra cans of salmon for a richer, heartier soup.
  • Herbs like parsley or dill enhance the flavor but are optional.
  • When using the Instant Pot, deglaze the pot when sautéing if not using a ceramic insert to avoid burning.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://flavorhug.com/canned-salmon-soup-recipe/