Seafood Soup Recipes

Soup includes 389 g of protein from seafood and tons of veggies. It's light and tasty. Salmon, shrimp & scallops are used.

A hearty veggie and seafood soup!!

Salsa gives this soup a little kick.

LOW CARB SOUP

Yummy fish Stew

Simple and quick seafood soup

Seafood, tomato based soup.
Fisherman's Wharf Cioppino by Think Lite Recipes

This soup was supposed to be made with chicken broth, but I switched it with veggie and love it.

If you are a fan of hot and sour soup, this is a low calorie version. It is easy to make and great on cold winter nights. You can also substitute most of the ingredients with your seafood preferences.

Easy, Tasty, Low Cal, Low Fat Soup

This is the best

Ingredients
3 poblano chiles
1 1/2 teaspoons aniseed
1 1/2 teaspoons cumin seeds
2 tablespoons vegetable oil
1 1/2 cups finely chopped onion
4 garlic cloves, minced
2 tablespoons sugar
1/2 teaspoon salt
4 (8-ounce) bottles clam juice
2 jalapeño peppers, seeded and finely chopped
1 (28-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen)
1/4 cup fresh lime juice
2 (6-ounce) tilapia fillets, cut into 2-inch pieces
1 pound medium shrimp, peeled and deveined
1 pound mussels, scrubbed and debearded
3/4 cup minced fresh cilantro
8 lime slices


Preparation
Preheat broiler.
Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag, and seal. Let stand 15 minutes. Peel chiles; discard skins. Finely chop chiles.

Cook aniseed and cumin seeds in a saucepan over medium heat 1 minute or until toasted and fragrant. Place in a spice or coffee grinder, and process until finely ground.

Heat vegetable oil in a large Dutch oven over medium heat. Add chopped onion and minced garlic; cook 15 minutes or until onion is browned, stirring occasionally. Add the toasted ground spices; cook 1 minute. Add sugar, salt, clam juice, chopped jalapeño peppers, and fire-roasted crushed tomatoes; bring to a simmer. Cook 10 minutes, stirring occasionally. Add chopped poblano chiles, lime juice, tilapia, shrimp, and mussels; bring to a simmer. Cook 5 minutes or until shrimp are done and mussels open; discard any unopened shells. Stir in minced fresh cilantro, and serve with lime slices.

Yield
8 servings (serving size: 1 3/4 cups)

Nutritional Information
CALORIES 253(24% from fat); FAT 6.8g (sat 1.1g,mono 1.4g,poly 3g); PROTEIN 29.5g; CHOLESTEROL 126mg; CALCIUM 124mg; SODIUM 806mg; FIBER 3.4g; IRON 6.1mg; CARBOHYDRATE 19.8g

This is a versital soup. Simply add your favorite seafood to your taste. It is definitely a winner. I received this recipe from my co-worker again.

This recipe comes from Taste of Home magazine. Very good on a fall day, especially with a couple dashes hot sauce or a can of chiles added in.

The ginger flavor gives this soup an Asian flair, the simplicity and low cost of making it makes it a new favorite of mine. Great comfort food!

A delicious, low fat, South American style spicy soup.

A Soup.

quick, easy, and very satisfying

you can exchange the fat free milk with half & half,
add or change the fish as well for whatever is aval.or in season.Add potato for a more robust meal.

I love soups like cioppino or Manhattan chowder, but recipes always make a ton of food and it's only me! This is the perfect size for two hearty bowls, which is good because it's really only good reheated once.

This soup is quick and easy. You may substitute for any seafood or vegetables you prefer.

Adapted a coconut shrimp soup recipe off wegmans.com- all I had was the thai culinary stock and a can of coconut milk, so I used what I had and added a lot more veggies (theirs only wanted spinach)- to make this a full meal in a pot, since the coconut milk does make it a bit higher in calories and fat than most soups I make.

I call it confetti soup because all the vibrant colors of the vegetables (that don't overcook and blanch the color) the red, orange, green and the white of the tofu makes for an attractive bowl-serve with slices of fresh green onion and wedges of lemon to squeeze on top.

Scrumtious hot soup