Best 2 Fish And Vegetable Soup Recipes

Indulge in a symphony of flavors with our exquisite Fish and Vegetable Soup, a culinary masterpiece that harmonizes the goodness of fresh seafood and garden-grown vegetables. This delightful soup offers two variations – a classic version that showcases the purity of natural ingredients, and a creamy rendition that adds a touch of richness and velvety texture. Both recipes promise a heartwarming and nutritious meal, perfect for a cozy dinner or a light and healthy lunch. Dive into the depths of flavor as you explore these culinary creations, sure to leave a lasting impression on your taste buds.

Let's cook with our recipes!

FISH AND VEGETABLE SOUP

Fish and Vegetable Soup image

Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon butter or margarine
1/4 cup chopped onion
1 clove garlic, finely chopped
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup thinly sliced carrots
1 cup frozen cut green beans
1/2 cup frozen corn
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1 lb firm white fish fillets (such as cod, haddock, halibut or orange roughy), cut into 1-inch cubes

Steps:

In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.

Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 0 g

FISH AND VEGETABLE SOUP WITH LIME, GINGER, AND CILANTRO

Fish and Vegetable Soup with Lime, Ginger, and Cilantro image

Categories Soup/Stew Fish Ginger Mushroom Tomato Vegetable Lime Winter Lemongrass Cilantro Bon Appétit

Yield Makes 10 (first-course) or 6 (main-course) servings

Number Of Ingredients 17

Ingredients

1/2 cup sliced shallots (about 1 3/4 ounces)
4 garlic cloves
1 tablespoon chopped peeled fresh ginger
1 jalapeño chili, seeded, quartered
2 tablespoons vegetable oil
4 cups fish stock or bottle clam juice
2 cups water
6 tablespoons fresh lime juice
3 tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel
2 whole star anise*
1 cup grated peeled carrots
1 cup mung bean sprouts
2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups)
1/2 cup chopped tomatoes
6 green onions, cut diagonally into 1-inch lengths
1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips
1/2 cup cilantro leaves

Steps:

Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
*Available at Asian markets and in the spice section of some supermarkets.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't overcrowd the pot. If you add too many ingredients, the soup will be watery and bland.
Season to taste. Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or white wine for a brighter flavor.
Let the soup simmer for at least 30 minutes. This will allow the flavors to meld and develop.
Serve the soup with a side of bread or crackers. This will help to soak up the broth and make a satisfying meal.

Conclusion:

Fish and vegetable soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover fish and vegetables. With a few simple tips, you can make a fish and vegetable soup that your whole family will love. So next time you're looking for a quick and easy meal, give this recipe a try.