Our Creamy Spinach Salmon Soup is everything you need a soup to be in around thirty-five minutes!
We’re taking a few of our favorite things, spinach, and salmon, to create this delicious creamy soup recipe.
Creamy Spinach Salmon Soup
When the temperature drops, it’s the perfect time to make a good soup. Our Creamy Spinach Salmon Soup is a delicious mix of chicken stock, coconut milk, cashew milk, celery, onions, carrots, garlic, and spinach. Plus, it is seasoned perfectly, and the roux, made with butter and all-purpose flour, turns this whole affair into a silky soup with a whole lot of creaminess. Here is a recipe you will not soon forget, and the salmon in this soup is a complete game-changer that’s so worth it!
The salmon is cooked separately for this recipe, ahead of time if you can, then added just before serving.
Adding the salmon in this way keeps the salmon firm and prevents it from becoming mushy.
Also, the heartiness of this creamy spinach salmon soup may surprise; this ain’t no bisque, but it’s also not a stew; it is closer to a chowder but not quite.
I am saying this soup is in a category; no lane-switching with this one!
What You Will Need
Salmon. We cooked a three-pound filet of salmon brushed with garlic-infused olive oil and seasoned with smoked sea salt and freshly cracked black peppercorns for our family of five baked at 350°F for thirty minutes. Remove the salmon from the oven when finished and allowed to cool for fifteen minutes, then flaked it into three ounces each serving portion.
Chicken Or Vegetable Stock. Naturally, you can use one of the others depending on your specific tastes and whatnot.
Coconut Milk & Cashew Milk. Adding both of these ingredients creates a creamy, silky soup that isn’t thin or too thick. It is just right!
Onions. Celery. Carrots. Garlic. Spinach. I love all of the vegetables in this soup! It’s hearty but not heavy and perfect for a winter meal soup course or by itself.
Mild Cheddar Cheese. For this recipe, I used grated mild cheddar cheese because cheddar cheese pairs so well with all of the ingredients. I’ve made this salmon soup before using smoked gouda, white cheddar, Asiago, and a good freshly grated parmesan.
Smoked Sea Salt. Old Bay. Black Peppercorns. I kept the seasoning profile relatively sparse without tossing in a ton of seasonings, but I add lots of flavors. The smoked sea salt is decadent because it adds a layer of smoky flavor without overwhelming the soup. And the Old Bay is how I let the salmon know I come from a place of love. I love the bite of freshly cracked black peppercorns.
Salmon Soup in the Instant Pot
I also love that this easy spinach salmon soup is made mostly in the Instant Pot; the salmon is cooked in the oven.
Everything else is prepared directly in the Instant Pot.
Okay, let’s grab our aprons and make our Creamy Spinach Salmon Soup.
How to Make a Creamy Spinach Salmon Soup
6-8 Servings
Ingredients:
- 2 pounds salmon filet
- 3 tbsp of extra virgin olive oil divided
- smoked sea salt to taste
- freshly cracked black peppercorns to taste
- 1 large onion chopped
- 1 cup sliced celery
- 1 cup sliced carrots
- 3 large cloves of garlic chopped
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tbsp Old Bay seasoning
- 2 cups low-sodium chicken or vegetable stock
- 13.5 ounces can of coconut milk
- 2 cups cashew milk
- 4 cups baby spinach
- 3 cups shredded sharp or mild cheddar
- 2 cups salmon chopped
Directions:
- Preheat oven to 350°F, brush the salmon front and back with olive oil, and season liberally with smoked sea salt and freshly cracked black peppercorns. Place the salmon filet on a baking sheet lined with aluminum foil and bake for 30 minutes.
- Select the Saute function on the Instant Pot, and add a tablespoon of olive oil; when the oil is hot, add the onions, celery, carrots, and garlic. Sauté until the onions become soft, use a slotted spoon, and remove the veggies into a bowl in about five minutes.
- Add the butter to the Instant Pot; when the butter has melted, whisk in the all-purpose flour, continue to whisk, and add the Old Bay seasoning. Little by little, add the chicken or vegetable stock until there are no lumps of flour.
- Pour in the coconut milk and cashew milk and continue to stir; when the mixture begins to steam, add the spinach, fold the cooked veggies back into the Instant Pot and add the shredded cheddar cheese and gently stir until the cheese is melted into the ingredients.
- Cover the pot with the lid, do not lock the lid into place. Adjust the Instant Pot to the Warm setting.
- When the salmon is finished cooking, remove it from the oven and allow the salmon to rest for ten minutes.
- Divide the soup into serving bowls and flake three ounces of salmon into each bowl. Top with more shredded cheddar cheese if desired.
- Serve.
Can I make the Creamy Spinach Salmon Soup dairy-free?
Absolutely, yes! Use plant-based butter to make the roux, replace the chicken stock with vegetable stock, and the coconut milk and cashew milk are already dairy-free. Replace the dairy-based cheese with grated vegan cheese or nutritional yeast.
I don’t eat meat; what else can I use instead of salmon?
Grilled tofu or russet, or Yukon potatoes are all excellent substitutes for the salmon. I also love using wild rice in this recipe too!
How long will soup last in the refrigerator?
This creamy spinach soup will keep in the fridge for four to five days.
However, store the salmon separately. Both the soup and salmon store well in airtight containers; the salmon and the soup are good for three days.
As always, smell any food stored in the fridge to ensure that it is still good.
Can I freeze the cooked salmon?
If stored properly, which means wrapping the cooked salmon in plastic wrap, then wrapping it in aluminum foil, then putting the double-wrapped salmon into a zip-lock freezer bag, it will last up to four to six months.
How long will the creamy spinach salmon soup keep in the freezer?
Cooked soup stored in an airtight container will generally keep in the freezer for about three months.
Now that you have the recipe, all you have to do is grab all of the ingredients and get busy in the kitchen.
And as always, if you have any questions, drop us a line in the comments section down below.
We would love to hear from you, and please tag us if you make our delicious soup!
Find more soup recipes below:
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Ingredients
- 2 pounds salmon filet
- 3 tbsp of extra virgin olive oil divided
- smoked sea salt to taste
- freshly cracked black peppercorns to taste
- 1 large onion chopped
- 1 cups sliced celery
- 1 cup sliced carrots
- 3 large cloves of garlic chopped
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tbsp Old Bay seasoning
- 2 cups low-sodium chicken or vegetable stock
- 13.5 ounces can coconut milk
- 2 cups cashew milk
- 4 cups baby spinach
- 3 cups shredded sharp or mild cheddar
- 2 cups salmon chopped
Instructions
- Preheat oven to 350°F, brush the salmon front and back with olive oil, and season liberally with smoked sea salt and freshly cracked black peppercorns. Place the salmon filet on a baking sheet lined with aluminum foil and bake for 30 minutes.
- Select the Saute function on the Instant Pot, add a tablespoon of olive oil; when the oil is hot, add the onions, celery, carrots, and garlic. Sauté until the onions become soft, use a slotted spoon, and remove the veggies into a bowl in about five minutes.
- Add the butter to the Instant Pot; when the butter has melted, whisk in the all-purpose flour, continue to whisk, and add the Old Bay seasoning. Little by little, add the chicken or vegetable stock until there are no lumps of flour.
- Pour in the coconut milk and cashew milk and continue to stir; when the mixture begins to steam, add the spinach, fold the cooked veggies back into the Instant Pot and add the shredded cheddar cheese and gently stir until the cheese is melted into the ingredients.
- Cover the pot with the lid, do not lock the lid into place. Adjust the Instant Pot to the Warm setting.
- When the salmon is finished cooking, remove it from the oven and allow the salmon to rest for ten minutes.
- Divide the soup into serving bowls and flake three ounces of salmon into each bowl. Top with more shredded cheddar cheese if desired.
- Serve.
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