Dairy-Free Hearty Seafood Soup
Dive into the rich, comforting flavors of our **Dairy-Free Hearty Seafood Soup**, a vibrant and nourishing dish perfect for seafood lovers. Packed with succulent shrimp, tender cod, and briny mussels, this soup is simmered in a fragrant tomato-based broth infused with garlic, onions, and a medley of aromatic spices like thyme, oregano, and paprika. Fresh vegetables, including celery, carrots, and red bell peppers, add texture and natural sweetness, while a touch of parsley and a squeeze of lemon brighten every spoonful. This one-pot, dairy-free recipe is not only easy to prepare in under an hour but also brims with bold flavors and nutrients. Perfect as a wholesome dinner for six, this hearty seafood soup will transport you straight to the coast with every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 large carrot, diced
- 1 red bell pepper, diced
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes, canned with juice
- 5 cups vegetable broth
- 2 bay leaves
- 1 teaspoon thyme, dried
- 1 teaspoon oregano, dried
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces shrimp, peeled and deveined
- 8 ounces cod fillets, cut into 1-inch pieces
- 1 pound mussels, scrubbed and debearded
- 2 tablespoons parsley, chopped
- 1 lemon wedges for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, celery, carrot, and red bell pepper. Sauté until the vegetables are softened, about 7-8 minutes.
Stir in the tomato paste and cook for 2 minutes until it darkens slightly and coats the vegetables.
Pour in the canned diced tomatoes with their juice and the vegetable broth.
Add bay leaves, thyme, oregano, paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer and cook uncovered for 15 minutes to let the flavors meld.
Add the shrimp, cod, and mussels to the pot. Cover and cook for 8-10 minutes, or until the mussels open and the fish has cooked through.
Discard any mussels that do not open.
Stir in the chopped parsley and adjust the seasoning if necessary.
Serve hot with lemon wedges on the side for added brightness.
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 8265 mg | 359% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 52.8 g | ||
| Protein | 246.5 g | 493% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 976 mg | 75% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 7703 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
