Tomato Seafood Soup
Dive into the irresistible flavors of this Tomato Seafood Soup, a vibrant dish that perfectly marries the briny richness of fresh seafood with the comforting tang of tomatoes. This hearty yet elegant soup features a medley of shrimp, tender white fish, and plump mussels or clams, all simmered in a fragrant broth infused with seafood stock, white wine, and aromatic spices like thyme and paprika. A foundation of sautéed onion, garlic, celery, and carrot adds depth to the flavor, while fresh parsley and a hint of citrus from lemon wedges provide the perfect finishing touch. Ready in just 45 minutes, this soup is an ideal choice for cozy weeknight dinners or entertaining guests. Whether served with crusty bread or enjoyed on its own, this recipe is a true celebration of coastal cuisine. Keywords: tomato seafood soup, seafood recipes, tomato-based soup, quick seafood soup, easy fish soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, diced
- 1 medium carrot, diced
- 400 grams canned diced tomatoes
- 4 cups seafood stock or fish stock
- 1 cup dry white wine
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 300 grams raw shrimp, peeled and deveined
- 300 grams white fish fillets, cut into bite-sized pieces (e.g., cod or halibut)
- 500 grams mussels or clams, scrubbed and debearded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 wedges lemon wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced celery, and diced carrot. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the canned diced tomatoes along with their juices. Cook for 2 minutes, stirring occasionally.
Add the seafood stock and dry white wine to the pot. Stir in the bay leaf, dried thyme, and paprika. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Simmer the soup for 15 minutes to allow the flavors to develop.
Add the raw shrimp, white fish pieces, and mussels or clams to the simmering soup. Cover the pot and cook for 5-7 minutes, or until the seafood is cooked through and the mussels or clams have opened (discard any that do not open).
Season the soup with salt and black pepper to taste.
Remove and discard the bay leaf. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.9 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1259 mg | 27% | |
*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.
