Salmon soup with pepper

JanaBy Jana    

November 2, 2014

Salmon soup with pepper 0 5 0

This could be one of your two recommended fish meal a week. Interesting combination of pepper and fish makes this soup delicious.

  • Prep: 30 mins
  • Cook: 15 mins
  • 30 mins

    15 mins

    45 mins

  • Yields: 4 Servings


1Broil red pepper from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Set roasted pepper aside.


3Broil salmon 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork. Break salmon into small pieces and set aside.


5In a large saucepan, saute carrot and shallot in oil until tender. Add garlic; saute 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.


7Transfer to a blender; add roasted pepper. Cover and puree until smooth. Return to the pan. Stir in the milk, seafood seasoning, Liquid Smoke if desired and salmon; heat through.



1 small sweet red pepper

1 salmon fillet (8 ounces)

1/2 cup finely chopped carrot

1 tablespoon chopped shallot

1 tablespoon canola oil

2 garlic cloves, minced

3 tablespoons all-purpose flour

1 can (14-1/2 ounces) chicken broth

2 cups of milk

1 teaspoon seafood seasoning


0 Reviews

All fields and a star-rating are required to submit a review.