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

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Credit: Brie Passano

Recipe Summary

prep:
35 mins
roast:
15 mins
total:
50 mins
Servings:
6
Yield:
7 1/2 cups soup + 6 cheese crisps
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 26g; cholesterol 108mg; saturated fat 12g; carbohydrates 5g; mono fat 9g; poly fat 4g; insoluble fiber 1g; sugars 2g; protein 32g; vitamin a 2791.4IU; vitamin c 17.8mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 8.7mg; vitamin b6 0.9mg; folate 50.7mcg; vitamin b12 2.9mcg; sodium 555mg; potassium 703mg; calcium 139mg; iron 1.4mg.
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Reviews

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