Restaurant Style Seafood Soup Recipe
Introduction
As an expert chef, there’s nothing quite like serving a velvety, restaurant-style seafood soup that warms the soul and impresses every guest. This seafood soup is crafted to deliver layers of flavor with perfectly cooked seafood, aromatic spices, and a rich broth. Whether you’re hosting a dinner party or craving something indulgent, this soup is the perfect choice to elevate your culinary game. With each spoonful, you get a taste of elegance, making it a go-to comfort food that’s as impressive as it is satisfying.
Prep Time
15 Minutes
Cook Time
30 Minutes
Servings
4 Persons
Diet Type
Pescatarian
Difficulty
Intermediate
Rating
⭐⭐⭐⭐⭐
Why This Recipe Works
Ingredients for Recipe
1 lb seafood mix (shrimp, crab, and scallops): Fresh seafood gives the soup a sweet and delicate flavor. If using frozen, ensure to thaw thoroughly before cooking.
2 tbsp olive oil: A good-quality olive oil adds depth to the broth.
1 onion (diced): Adds sweetness and aroma. Be sure to sauté until translucent.
3 cloves garlic (minced): Use fresh garlic for a strong, vibrant flavor. Don’t let it brown too much; it can turn bitter.
1 cup white wine: Enhances the broth with an aromatic, slightly tangy note.
4 cups seafood stock: For an authentic taste, homemade seafood stock is ideal, but store-bought works well too.
1 can diced tomatoes (14 oz): Adds body and acidity to the soup.
1 cup heavy cream: For that luxurious, creamy texture that makes restaurant-style soups stand out.
1 tsp paprika: For a smoky flavor that balances the richness.
1 tsp cayenne pepper: Adds a subtle heat that complements the seafood.
1 tsp dried thyme: Brings a gentle herbal note to the dish.
Salt and pepper: To taste.
Fresh parsley (chopped): For garnish, adding a fresh contrast to the rich soup.
1 tbsp fresh lemon juice: A touch of acidity to cut through the richness.
Step-by-Step Instructions
- Prepare the Seafood: Clean and chop the seafood into bite-sized pieces. Set aside.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- Deglaze with White Wine: Pour in the white wine to deglaze the pot, scraping any bits from the bottom. Let the wine cook off, reducing by half.
- Add Tomatoes and Seafood Stock: Add the canned diced tomatoes, seafood stock, paprika, cayenne, and thyme. Stir to combine and bring to a simmer.
- Simmer the Soup: Let the soup simmer for 15-20 minutes to allow the flavors to meld together.
- Add the Seafood: Carefully add the seafood to the pot and cook for an additional 5-7 minutes until just cooked through. Be mindful not to overcook the seafood.
- Finish with Cream and Lemon: Reduce the heat to low, then stir in the heavy cream and lemon juice. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve immediately.
Chef’s Insight: Avoid overcooking seafood and garlic. Use white wine for balance and adjust seasoning to taste.
Pro Tips & Common Mistakes to Avoid
Adding lemon juice brightens the soup, but be sure to taste and adjust it based on your preference.
Homemade seafood stock is the secret to an outstanding soup. If using store-bought, make sure it’s high quality.
The seafood should be tender and perfectly cooked. Overcooking makes it tough and rubbery.
Don’t let the garlic brown too much—if it does, it will turn bitter and ruin the flavor of the soup.
Serving, Nutrition, Storage, Reheating & Freezing Guide
This seafood soup is best enjoyed hot, right after it’s prepared. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently over low heat to avoid toughening the seafood. Freezing is not recommended, as the seafood can lose its delicate texture.
Restaurant Style Seafood Soup Recipe
Ingredients
- 1 Ib Seafood mix
- 2 tbsp Olive oil
- 1 Onion
- 3 Cloves Garlic
- 1 Cup White wine
- 4 Cups Seafood stock
- 1 can (14 oz) Canned diced tomatoes
- 1 Cup Heavy cream
- 1 Tsp Paprika
- 1 Tsp Cayenne pepper
- 1 Tsp Dried thyme
- To Taste Salt & pepper
- For Granish Fresh parsley
- 1 Tbsp Fresh lemon juice
Instructions
- Prepare the Seafood: Clean and chop the seafood into bite-sized pieces. Set aside.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- Deglaze with White Wine: Pour in the white wine to deglaze the pot, scraping any bits from the bottom. Let the wine cook off, reducing by half.
- Add Tomatoes and Seafood Stock: Add the canned diced tomatoes, seafood stock, paprika, cayenne, and thyme. Stir to combine and bring to a simmer.
- Simmer the Soup: Let the soup simmer for 15-20 minutes to allow the flavors to meld together.
- Add the Seafood: Carefully add the seafood to the pot and cook for an additional 5-7 minutes until just cooked through. Be mindful not to overcook the seafood.
- Finish with Cream and Lemon: Reduce the heat to low, then stir in the heavy cream and lemon juice. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve immediately.
Notes
- Seafood Selection: Feel free to mix and match your favorite seafood. Shrimp, crab, and scallops work best, but you can also add white fish fillets or mussels for variety.
- Broth Options: Homemade seafood stock gives the soup the best flavor, but if using store-bought, opt for one with no added preservatives for a cleaner taste.
- Adjusting Spice Levels: If you prefer a milder soup, reduce the cayenne pepper or leave it out entirely. For more heat, add extra cayenne or chili flakes.
- Cream Alternatives: For a lighter version, you can substitute heavy cream with coconut milk or a dairy-free alternative.
- Storing Leftovers: This soup can be stored in the fridge for up to 2 days. Reheat gently to avoid toughening the seafood. Freezing is not recommended, as it can affect the texture of the seafood.
FAQs
Indulge in the luxury of a restaurant-style seafood soup that’s rich, flavorful, and easy to make at home. With the right balance of fresh ingredients and expert techniques, you can create a dish that’s sure to impress. Why settle for anything less when you can create this masterpiece in your own kitchen? Try this recipe today, and elevate your next meal to gourmet status!
