This keto soup doesn't skimp on flavor. Heart-healthy salmon is the star of this creamy, Italian herb-seasoned soup.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Rinse salmon; pat dry. Place salmon, skin side down, in prepared pan. Sprinkle with 1/4 tsp. of the salt and 1/4 tsp. of the pepper; drizzle with 2 tsp. of the oil. Roast 15 to 18 minutes or just until fish flakes. Using a wide spatula, lift salmon away from skin. Flake salmon into 1-inch pieces.

  • Meanwhile, for cheese crisps, line a baking sheet with parchment paper. Arrange cheese in six 1-Tbsp. mounds on prepared baking sheet. Bake 3 to 5 minutes or until golden; cool.

  • In a 4- to 5-qt. Dutch oven heat remaining 2 tsp. oil over medium. Add shallots; cook and stir 3 minutes or until tender. Add broth, cream, Italian seasoning, and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Bring to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in kale; simmer 5 minutes or until wilted. Stir in salmon and lemon zest; heat through. Season to taste with additional salt and pepper. Top servings with cheese crisps.

Nutrition Facts

377 calories; 26 g total fat; 12 g saturated fat; 4 g polyunsaturated fat; 9 g monounsaturated fat; 108 mg cholesterol; 555 mg sodium. 703 mg potassium; 5 g carbohydrates; 1 g fiber; 2 g sugar; 32 g protein; 0 g trans fatty acid; 2791 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 51 mcg folate; 3 mcg vitamin b12; 139 mg calcium; 1 mg iron;