Light Tomato Soup with Salmon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 2 clove (s) garlic, more if desired
- 2 tablespoon olive oil
- 200 g potato (s), waxy
- 1 can (s) tomato (s) in pieces (pizza tomatoes, not seasoned)
- 1 liter vegetable broth
- 250 g salmon fillet (s), frozen or fresh
- salt and pepper
- Balsamic vinegar
- thyme
- dill
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion and garlic cloves.
- Heat the oil in a saucepan and sauté the onion and garlic in it.
- In the meantime, peel the potatoes as well, dice them and fry them for about 1-2 minutes. Deglaze with the tomatoes and pour in the vegetable stock. Cover and simmer for about 10-15 minutes, until the potatoes are done.
- In the meantime, cut the salmon into pieces of any size.
- When the potatoes are finished, add the salmon to the soup and let simmer for a few more minutes.
- Meanwhile, season the soup with salt, pepper, thyme, dill and, if you like, a little balsamic vinegar.
- It is best to serve it warm, but it also tastes good when cooled.
- If you like, you can add other vegetables, e.g. spring onions instead of onions, leeks, corn or other vegetables that are suitable for soups.
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