Tomato and Herb Seafood Soup
Seafood soup is warming yet light, bringing shrimp and white fish together in a garlicky tomato broth with herbs. A complete meal for few calories.
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Why it's good
- High protein from shrimp and fish
- Tomatoes rich in lycopene
- Gentle on the stomach
Seafood Soup
15 minPrep
25 minCook
4Servings
250kcal
Ingredients
- 300 g peeled shrimp
- 300 g white fish fillet, cubed
- 1 onion, 1 celery stick, 1 carrot
- 3 garlic cloves
- 1 can crushed tomatoes
- 4 cups fish or vegetable stock
- 1 tbsp olive oil
- Parsley, lemon and a pinch of chilli
Method
- Sauté onion, celery, carrot and garlic in oil for 5 minutes.
- Add tomatoes and stock; simmer 15 minutes.
- Add the fish for 4 minutes, then the shrimp for 2.
- Finish with parsley and a squeeze of lemon.
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Tip
Add the seafood last over gentle heat so it stays tender.
Homemade fish stock
Simmer fish heads and bones (gills removed) with an onion, a carrot and a bay leaf for 20 minutes and strain. It gives a deeper sea flavour than cubes, with less salt.
Frequently asked questions
Can I use a frozen seafood mix?
Yes — add it straight in at the end with 2 extra minutes.
Does it freeze?
Best to freeze the broth without the seafood and add fresh seafood when reheating.
How many calories?
About 250 kcal per bowl.
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⚠️ For general education only. If you have a health condition or allergy, consult your doctor.