Creamy Fish and Tomato Soup recipe

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1 tablespoon unsalted butter
1 yellow onion, diced
2 teaspoons dried dill weed
½ cup water
2 tablespoons water
½ cup heavy cream
2 tablespoons heavy cream
½ lemon, juiced
14 ounces cod, cut into 1/2-inch cubes
1 (10.75 ounce) can condensed tomato soup
4 ounces peeled and deveined small shrimp

Nutrition Info

319.3 calories
carbohydrate: 14 g
cholesterol: 136.8 mg
fat: 18.6 g
fiber: 0.8 g
protein: 24.5 g
saturatedFat: 10.9 g
servingSize: -
sodium: 558.1 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -


  1. Melt butter in a pot over medium heat, stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in dill and cook until fragrant, about 1 minute. Add water, cream, and lemon juice, bring to a simmer. Add cod and cook until fish flakes easily with a fork, 5 to 10 minutes.

  2. Stir in tomato soup until dissolved. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 5 minutes.

Recipe Yield

4 servings

Recipe Note

A quick and wholesome creamy fish soup full of flavor that is perfect on a rainy day. Serve with fresh bread.

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