Easy Creamy Salmon Bisque

Salmon Bisque Soup and Sandwich
Salmon bisque makes a tasty lunch with a sandwich or salad. Jauder Ho / jauderho.com / Getty Images
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: 4 bowls (4 servings)
Ratings

This is a nice salmon soup to serve with a sandwich or salad for lunch, or add it to a special dinner menu. It's surprisingly easy to fix with a basic roux, chicken broth, and seasonings.

What You'll Need

  • 6 tablespoons butter
  • 1 tablespoon grated onion
  • 5 tablespoons all-purpose flour
  • 1 medium bay leaf
  • 1 3/4 cups low sodium or unsalted chicken broth or stock
  • 1/2 cup dry white wine
  • 1 tablespoon tomato paste
  • 1 small can (approx. 7 1/2 ounces) salmon with juices
  • 1 cup half-and-half or whole milk
  • kosher salt and freshly ground black pepper to taste
  • garnish suggestions: roasted red pepper strips, sour cream, olive oil, croutons, parsley

How to Make It

  1. Heat the butter in a medium saucepan until melted; add onion and saute for 4 to 5 minutes, until tender.
  2. Blend the flour into the butter and onion mixture. Cook, constantly stirring, for 2 minutes. Add the bay leaf and gradually stir in broth. Cook, stirring until thickened and smooth.
  3. Stir in wine and cook over low heat for 10 minutes. Discard the bay leaf.
  4. Stir in tomato paste and salmon with juices. Process in the blender in batches* until smooth then return to the saucepan. Stir in the half-and-half and season with salt and pepper to taste.
  1. Garnish with roasted red pepper strips, croutons, parsley, or sour cream.

 Tips 

*Hot liquids can blow the top off of a blender. To avoid explosions, don't fill the blender more than half full. Loosen the middle cup of the blender cover, place a folded kitchen towel over it, and hold it down firmly as you blend. 

Variations

  • Replace the half-and-half with light cream or heavy cream for a richer bisque.