Nothing warms the soul quite like a bowl of creamy seafood soup. Whether you’re craving quick weeknight comfort or planning a cozy weekend feast, these rich, savory recipes transform simple ingredients into luxurious meals. From classic clam chowder to elegant lobster bisque, get ready to dive into 20 deliciously creamy soups that will have everyone asking for seconds. Let’s explore these mouthwatering creations!
New England Clam Chowder
Tender morsels of briny clams swim in a velvety cream broth, where diced potatoes and aromatic vegetables create a harmonious New England classic that warms both hands and hearts on crisp autumn afternoons.
Ingredients
– a couple of slices of thick-cut bacon, chopped
– 1 large yellow onion, diced
– 2 celery stalks, finely chopped
– 3 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
– 2 cups bottled clam juice
– 1 bay leaf
– 2 cups heavy cream
– 2 (10-ounce) cans chopped clams, drained (reserve the liquid)
– 2 tablespoons unsalted butter
– a splash of Worcestershire sauce
– a handful of fresh parsley, chopped
– salt and freshly ground black pepper
Instructions
1. Place a large Dutch oven over medium heat and cook the chopped bacon until crispy, about 6–8 minutes.
2. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Add the diced onion and chopped celery to the bacon fat, sautéing until translucent and fragrant, about 5 minutes.
4. Stir in the cubed potatoes, bottled clam juice, reserved clam liquid, and bay leaf, then bring to a gentle boil.
5. Reduce heat to low, cover, and simmer until potatoes are fork-tender, about 15 minutes.
6. Pour in the heavy cream and add the drained clams, stirring gently to combine.
7. Heat through without boiling—this prevents the cream from curdling—for 5 minutes.
8. Remove the pot from heat and discard the bay leaf.
9. Stir in the unsalted butter and a splash of Worcestershire sauce until the butter melts.
10. Season with salt and freshly ground black pepper to your preference.
11. Ladle the chowder into bowls and top with the crispy bacon and chopped parsley.
Zesty with briny depth and luxuriously creamy, this chowder boasts tender potatoes that melt against the plump clams. Serve it in hollowed sourdough bread bowls for a dramatic presentation, or pair with oyster crackers for nostalgic crunch.
Spicy Cajun Seafood Gumbo
Embracing the soulful traditions of Louisiana cuisine, this Spicy Cajun Seafood Gumbo offers a symphony of flavors that dance between fiery heat and comforting depth. Each spoonful tells a story of the bayou, where fresh seafood mingles with the holy trinity of vegetables in a rich, dark roux that forms the very heart of this classic dish.
Ingredients
– 1/2 cup of all-purpose flour
– 1/2 cup of vegetable oil
– 1 large onion, chopped
– 2 celery stalks, diced
– 1 green bell pepper, seeded and chopped
– 4 cloves of garlic, minced
– 6 cups of chicken broth
– 1 can (14.5 oz) of diced tomatoes
– 2 bay leaves
– 1 tablespoon of Cajun seasoning
– 1 teaspoon of dried thyme
– 1/2 teaspoon of cayenne pepper
– 1 pound of medium shrimp, peeled and deveined
– 1/2 pound of andouille sausage, sliced
– 1/2 pound of fresh okra, sliced
– A couple of chopped green onions
– A splash of hot sauce
– Cooked white rice for serving
Instructions
1. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat for 2 minutes.
2. Whisk in the all-purpose flour continuously for 15-20 minutes until it reaches a dark chocolate brown color, being careful not to burn it—this is your roux, the foundation of flavor.
3. Add the chopped onion, diced celery, and chopped green bell pepper, sautéing for 8 minutes until softened.
4. Stir in the minced garlic and cook for 1 more minute until fragrant.
5. Pour in the chicken broth slowly while stirring to combine smoothly with the roux.
6. Add the diced tomatoes, bay leaves, Cajun seasoning, dried thyme, and cayenne pepper, bringing the mixture to a boil.
7. Reduce the heat to low, cover the pot, and let it simmer for 45 minutes to allow the flavors to meld.
8. Stir in the sliced andouille sausage and fresh okra, simmering uncovered for another 15 minutes until the okra is tender.
9. Add the peeled and deveined shrimp, cooking for 3-5 minutes until they turn pink and opaque.
10. Remove the pot from the heat and discard the bay leaves.
11. Stir in the chopped green onions and a splash of hot sauce for an extra kick.
12. Serve the gumbo hot over cooked white rice in deep bowls.
Rich and velvety, this gumbo boasts a thick, stew-like texture that clings to each grain of rice, while the spicy Cajun seasoning and smoky andouille create layers of heat and savoriness. For a creative twist, top it with crispy fried okra or serve alongside crusty French bread to soak up every last drop of the deeply flavored broth.
Classic French Bouillabaisse
Savor the coastal elegance of Provence with this Classic French Bouillabaisse, a fisherman’s stew that marries the ocean’s bounty with sun-kissed herbs in a rich, aromatic broth. Traditionally simmered to perfection, this dish transforms humble seafood into a symphony of textures and flavors that transport you straight to the Mediterranean shores with every spoonful.
Ingredients
– 2 tablespoons of olive oil
– 1 large onion, chopped
– 3 cloves of garlic, minced
– A couple of ripe tomatoes, diced
– A generous splash of dry white wine
– 4 cups of fish stock
– A pinch of saffron threads
– 1 pound of firm white fish fillets, cut into chunks
– 1/2 pound of shrimp, peeled and deveined
– A handful of mussels, scrubbed
– A sprinkle of fresh parsley, chopped
– A squeeze of lemon juice
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
2. Add 1 large chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
4. Tip: Use a wooden spoon to scrape any browned bits from the bottom of the pot for added flavor.
5. Add the diced tomatoes and cook for 3 minutes until they begin to break down.
6. Pour in a generous splash of dry white wine and simmer for 2 minutes to reduce slightly.
7. Add 4 cups of fish stock and a pinch of saffron threads, then bring to a gentle boil.
8. Reduce heat to low, cover, and simmer for 15 minutes to let the flavors meld.
9. Tip: For a richer broth, let it simmer uncovered if you prefer a more concentrated taste.
10. Gently add 1 pound of white fish chunks and cook for 4 minutes until opaque.
11. Add 1/2 pound of shrimp and a handful of mussels, then cover and cook for 5 minutes until the mussels open and the shrimp turn pink.
12. Discard any mussels that remain closed after cooking for safety.
13. Stir in a sprinkle of chopped fresh parsley and a squeeze of lemon juice just before serving.
14. Tip: Serve immediately to enjoy the seafood at its most tender.
Ultimately, this bouillabaisse delights with its tender fish and briny mussels swimming in a saffron-kissed broth that’s both light and deeply satisfying. The subtle heat from the simmering process coaxes out the natural sweetness of the seafood, while a final drizzle of extra virgin olive oil at the table adds a luxurious finish. For a creative twist, pair it with crusty baguette slices rubbed with garlic to soak up every last drop of the aromatic liquid.
Tom Yum Goong (Thai Hot and Sour Shrimp Soup)
Delicate yet powerfully aromatic, Tom Yum Goong embodies the vibrant soul of Thai cuisine with its perfect balance of fiery heat, citrusy brightness, and savory depth. This iconic hot and sour shrimp soup awakens the senses with each spoonful, featuring plump shrimp swimming in a fragrant broth infused with lemongrass, galangal, and kaffir lime leaves. Its complex layers of flavor make it both comforting and exhilarating—a dish that transforms simple ingredients into an unforgettable culinary experience.
Ingredients
- 1 pound of large shrimp, peeled and deveined but tails left on
- 4 cups of chicken broth
- 2 stalks of lemongrass, bruised and cut into 2-inch pieces
- a 2-inch piece of galangal, thinly sliced
- 4 kaffir lime leaves, torn
- a couple of Thai bird’s eye chilies, lightly crushed
- a big splash of fish sauce (about 2 tablespoons)
- the juice of 2 limes
- a handful of cherry tomatoes, halved
- a small bunch of fresh cilantro, chopped
- a sprinkle of straw mushrooms (about 1 cup)
Instructions
- Pour 4 cups of chicken broth into a medium pot and bring it to a gentle boil over medium-high heat.
- Add the bruised lemongrass stalks, sliced galangal, torn kaffir lime leaves, and crushed Thai chilies to the broth.
- Reduce the heat to low, cover the pot, and let the broth simmer for 10 minutes to allow the aromatics to fully infuse.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding the solid aromatics but reserving the flavorful liquid.
- Return the strained broth to the stove and bring it back to a simmer over medium heat.
- Add the halved cherry tomatoes and straw mushrooms to the broth and cook for 3 minutes until the tomatoes begin to soften.
- Gently place the peeled shrimp into the simmering broth and cook for exactly 2-3 minutes until they turn pink and opaque.
- Remove the pot from heat and stir in the fish sauce and fresh lime juice, adjusting the balance of salty and sour to your preference.
- Ladle the soup into bowls and garnish generously with fresh chopped cilantro.
Brimming with contrasting textures, this soup offers tender shrimp and mushrooms against a broth that’s simultaneously spicy, sour, and savory. Serve it steaming hot with jasmine rice to soak up every last drop, or for a dramatic presentation, bring the pot directly to the table and let guests serve themselves family-style. The vibrant red hue of the tomatoes and the fresh green cilantro make it as visually stunning as it is delicious.
Portuguese Seafood Stew with Saffron
Fragrant and deeply comforting, this Portuguese seafood stew brings the sun-drenched flavors of the Atlantic coast to your table. With saffron threads infusing their golden hue and delicate aroma into a rich tomato broth, each spoonful promises a taste of coastal Portugal. Tender morsels of fish and shellfish mingle beautifully in this elegant, one-pot masterpiece.
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Four garlic cloves, minced
– A 28-ounce can of crushed tomatoes
– Four cups of fish stock
– A generous pinch of saffron threads
– One pound of firm white fish (like cod), cut into chunks
– Half a pound of large shrimp, peeled and deveined
– A dozen littleneck clams, scrubbed
– A splash of dry white wine
– A handful of fresh parsley, chopped
– Salt and freshly ground black pepper
Instructions
1. Heat two tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add one chopped large yellow onion and cook for 6-8 minutes, stirring occasionally, until softened and translucent.
3. Stir in four minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in a 28-ounce can of crushed tomatoes and four cups of fish stock, then bring to a gentle simmer.
5. Crumble a generous pinch of saffron threads into the broth and stir to dissolve, which will impart its golden color and floral notes.
6. Season the broth with salt and freshly ground black pepper, then reduce heat to low and simmer uncovered for 20 minutes to allow flavors to meld.
7. Add one pound of white fish chunks and simmer for 3 minutes until the fish begins to turn opaque.
8. Nestle half a pound of shrimp and a dozen scrubbed littleneck clams into the broth.
9. Pour in a splash of dry white wine to brighten the flavors.
10. Cover the pot and cook for 5-7 minutes until the clams have opened and the shrimp are pink and curled.
11. Discard any clams that remain closed after cooking.
12. Stir in a handful of chopped fresh parsley just before serving.
13. Ladle the stew into warm bowls, ensuring each portion gets a mix of seafood and broth.
You’ll find the broth luxuriously silky from the saffron and tomatoes, while the fish remains flaky and the shrimp wonderfully tender. For a truly authentic experience, serve this vibrant stew with crusty bread to soak up every last drop of the fragrant broth, or spoon it over steamed rice for a more substantial meal.
Lobster Bisque with Sherry
Heavenly in its richness and sophistication, this lobster bisque with sherry transforms humble crustacean shells into a velvety, aromatic masterpiece. With each spoonful, you’ll discover layers of briny sweetness, subtle smokiness from paprika, and the elegant warmth of dry sherry that elevates this classic soup to restaurant-quality perfection. Perfect for special occasions or when you simply crave something extraordinary, this bisque promises to impress even the most discerning palates.
Ingredients
– 2 whole lobsters (about 1½ pounds each)
– 3 tablespoons of olive oil
– 1 large yellow onion, roughly chopped
– 2 medium carrots, chopped
– 3 celery stalks, chopped
– 4 cloves of garlic, smashed
– 2 bay leaves
– a generous splash of dry sherry (about ½ cup)
– 6 cups of fish stock
– 1 cup of heavy cream
– 2 tablespoons of tomato paste
– 1 teaspoon of smoked paprika
– a couple of fresh thyme sprigs
– salt and freshly ground black pepper
– a handful of fresh chives for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Carefully place both lobsters into the boiling water and cook for exactly 8 minutes until the shells turn bright red.
3. Remove lobsters with tongs and transfer to an ice bath to stop the cooking process immediately.
4. Once cooled, twist off the claws and tails, then use kitchen shears to crack the shells and remove all the meat.
5. Roughly chop the lobster meat into bite-sized pieces and refrigerate until needed.
6. Heat olive oil in a large Dutch oven over medium heat until shimmering.
7. Add the chopped onion, carrots, and celery, cooking for 8-10 minutes until softened and lightly golden.
8. Stir in the smashed garlic and cook for 1 minute until fragrant.
9. Add all the lobster shells to the pot, breaking them into smaller pieces with a wooden spoon.
10. Pour in the dry sherry and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
11. Add the fish stock, bay leaves, tomato paste, smoked paprika, and thyme sprigs, bringing to a gentle simmer.
12. Reduce heat to low, cover partially, and simmer for 45 minutes to extract maximum flavor from the shells.
13. Strain the broth through a fine-mesh sieve into a clean pot, pressing firmly on the solids to extract all liquid.
14. Return the strained broth to medium heat and stir in the heavy cream.
15. Simmer for 10 minutes until the bisque thickens slightly and coats the back of a spoon.
16. Season with salt and pepper to your preference.
17. Divide the reserved lobster meat among serving bowls and ladle the hot bisque over the top.
18. Garnish with freshly chopped chives before serving.
This bisque achieves an exquisite silken texture that glides across the palate while the sherry adds sophisticated depth without overwhelming the delicate lobster essence. The final garnish of fresh chives provides a bright, oniony contrast that cuts through the richness beautifully. Consider serving it in warmed bowls with crusty bread for dipping, or elevate it further with a drizzle of truffle oil for an extra layer of luxury.
Vietnamese Seafood Pho
Pristine bowls of Vietnamese seafood pho offer a lighter, oceanic twist on the classic beef noodle soup, where a delicate, aromatic broth cradles tender seafood and silky rice noodles for a truly restorative meal. This elegant version balances the briny sweetness of fresh seafood with the warm, fragrant spices typical of pho, creating a harmonious and sophisticated dish. Perfect for a cozy dinner or impressing guests, it’s a comforting yet refined escape in a bowl.
Ingredients
– 8 cups of good-quality chicken or vegetable broth
– 1 large onion, peeled and halved
– a 3-inch piece of fresh ginger, sliced down the middle
– 2 star anise pods
– 1 cinnamon stick
– 3 whole cloves
– 2 tablespoons of fish sauce
– a splash of soy sauce (about 1 tablespoon)
– 8 ounces of dried flat rice noodles
– 1/2 pound of large shrimp, peeled and deveined
– 1/2 pound of scallops
– a couple of lime wedges
– a handful of fresh bean sprouts
– a small bunch of fresh cilantro and Thai basil
– 1 thinly sliced jalapeño
Instructions
1. Preheat your broiler to high and place the onion halves and ginger slices cut-side up on a baking sheet.
2. Broil the onion and ginger for 10–12 minutes until deeply charred and fragrant, which will enhance the broth’s smoky depth.
3. In a large stockpot, combine the broth, charred onion, charred ginger, star anise, cinnamon stick, and cloves.
4. Bring the broth to a boil over high heat, then reduce the heat to low and simmer uncovered for 30 minutes to infuse the spices fully.
5. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, and return it to the stove over medium heat.
6. Stir in the fish sauce and soy sauce, and let the broth simmer gently for another 5 minutes to meld the flavors.
7. While the broth simmers, cook the rice noodles according to package directions until al dente, then drain and rinse under cool water to prevent sticking.
8. Divide the cooked noodles evenly among four large bowls.
9. Add the shrimp and scallops to the simmering broth and cook for 3–4 minutes until the shrimp turn pink and the scallops are opaque and firm.
10. Ladle the hot broth and seafood over the noodles in each bowl.
11. Top each bowl with bean sprouts, cilantro, Thai basil, sliced jalapeño, and a squeeze of lime juice just before serving.
Each spoonful delivers a silky noodle texture against the tender bite of seafood, while the aromatic broth ties everything together with its subtle spice and umami depth. For a creative twist, serve it with a side of chili crisp or a drizzle of hoisin sauce to customize the heat and sweetness to your liking.
Spanish Seafood Soup with Garlic Aioli
Nestled between the rustic charm of coastal Spain and modern American kitchens, this Spanish seafood soup marries briny ocean treasures with the creamy punch of garlic aioli. Picture tender morsels of fish and shellfish swimming in a saffron-kissed broth, each spoonful elevated by a dollop of rich, homemade aioli. It’s a dish that transforms weeknight dinners into seaside escapes, no passport required.
Ingredients
- 1 pound of mixed seafood like shrimp and firm white fish
- a couple of tablespoons of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- a pinch of saffron threads
- 1 cup of diced tomatoes
- 4 cups of fish or vegetable broth
- a splash of dry white wine
- 1 egg yolk
- 2 cloves of garlic for the aioli
- 1/2 cup of olive oil for the aioli
- a squeeze of lemon juice
- salt and freshly ground black pepper
- a handful of fresh parsley, chopped
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
- Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
- Add the diced tomatoes and a pinch of saffron threads, cooking for 3 minutes until the tomatoes break down slightly.
- Pour in the dry white wine and let it simmer for 2 minutes to cook off the alcohol.
- Add the fish or vegetable broth, bring to a boil, then reduce heat to low and simmer for 15 minutes to meld flavors.
- While the broth simmers, make the aioli by whisking the egg yolk, 2 minced garlic cloves, and a squeeze of lemon juice in a small bowl.
- Slowly drizzle in 1/2 cup of olive oil while whisking continuously until the aioli thickens and emulsifies.
- Season the aioli with salt and pepper, then set aside.
- Add the mixed seafood to the simmering broth and cook for 5 minutes until the shrimp turn pink and the fish is opaque.
- Stir in the chopped parsley and season the soup with salt and pepper to taste.
- Ladle the soup into bowls and top each with a generous spoonful of the garlic aioli.
Buttery chunks of fish and plump shrimp yield to a broth that’s both light and deeply savory, with the aioli melting into silky ribbons that enrich every bite. Serve it with crusty bread for dipping, or for a twist, spoon it over saffron rice to soak up every last drop of that golden liquid.
Cioppino (San Francisco Seafood Stew)
Elegant yet deeply comforting, Cioppino captures the soul of San Francisco’s waterfront in a single bowl—a rich, tomato-based broth brimming with the ocean’s finest treasures, where wine-kissed aromas mingle with briny sweetness in perfect harmony. This fisherman’s stew transforms humble ingredients into something truly extraordinary, celebrating both simplicity and sophistication with every spoonful.
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Four cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– Two cups of fish stock
– One cup of dry white wine
– One pound of mussels, scrubbed
– Half a pound of large shrimp, peeled
– Half a pound of firm white fish like cod, cut into chunks
– A couple of tablespoons of fresh parsley, chopped
– A splash of fresh lemon juice
Instructions
1. Heat two tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add one chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in four minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Pour in one cup of dry white wine, scraping up any browned bits from the bottom of the pot.
5. Simmer the wine for 3–4 minutes until reduced by half, concentrating the flavor.
6. Add one 28-ounce can of crushed tomatoes and two cups of fish stock, then bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
8. Gently place one pound of scrubbed mussels into the broth, cover, and steam for 4–5 minutes until shells open.
9. Add half a pound of peeled shrimp and half a pound of cod chunks, submerging them in the broth.
10. Cook for 3–4 minutes until the shrimp turn pink and the fish flakes easily with a fork.
11. Stir in a couple of tablespoons of chopped fresh parsley and a splash of lemon juice just before serving.
Nothing compares to the tender flakiness of the fish against the plump shrimp and briny mussels, all swimming in a deeply savory broth that sings with brightness from the lemon and parsley. Serve this stew in wide, shallow bowls with crusty sourdough to soak up every last drop, or ladle it over creamy polenta for a cozy twist that highlights its rustic elegance.
Korean Spicy Seafood Soup (Jjamppong)
A vibrant symphony of ocean treasures and fiery broth, Korean spicy seafood soup emerges as the ultimate comfort for those seeking both warmth and adventure in a bowl. This jjamppong dazzles with its brilliant crimson hue and aromatic steam that carries whispers of the sea and spice market. Each spoonful promises a harmonious dance between briny sweetness and controlled heat that awakens the senses completely.
Ingredients
– A couple of tablespoons of vegetable oil
– 1 large onion, thinly sliced
– 4 cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– A generous quarter cup of gochugaru (Korean red pepper flakes)
– 8 cups of seafood or chicken stock
– 2 tablespoons of soy sauce
– 1 tablespoon of fish sauce
– A pound of mixed seafood (shrimp, squid, mussels, clams)
– 2 cups of fresh noodles
– 2 cups of napa cabbage, chopped
– 1 carrot, julienned
– 4 green onions, cut into 2-inch pieces
– A splash of sesame oil
Instructions
1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 thinly sliced large onion and cook for 4 minutes until translucent and fragrant.
3. Stir in 4 minced garlic cloves and 1 grated thumb-sized piece of ginger, cooking for 1 minute until aromatic.
4. Sprinkle in a generous quarter cup of gochugaru and toast for 30 seconds to deepen its color and flavor.
5. Pour in 8 cups of seafood or chicken stock, scraping any browned bits from the bottom of the pot.
6. Add 2 tablespoons of soy sauce and 1 tablespoon of fish sauce, then bring to a boil.
7. Reduce heat to maintain a gentle simmer and cook for 10 minutes to develop flavors.
8. Add 2 cups of chopped napa cabbage and 1 julienned carrot, simmering for 3 minutes until slightly tender.
9. Carefully place 1 pound of mixed seafood into the broth, arranging shrimp, squid, mussels, and clams evenly.
10. Add 2 cups of fresh noodles directly into the simmering broth.
11. Cook for 4-5 minutes until seafood is opaque and noodles are tender, and mussel and clam shells have opened.
12. Stir in 4 green onions cut into 2-inch pieces during the final minute of cooking.
13. Remove from heat and drizzle with a splash of sesame oil.
14. Discard any mussels or clams that remain closed after cooking.
Glistening with ruby-red broth that clings to tender noodles, this soup delivers a satisfying chew from the seafood against the delicate vegetables. The heat builds gradually rather than overwhelming, allowing the natural sweetness of the shellfish to shine through. For an elegant presentation, serve in wide, shallow bowls with extra green onions scattered over the top, creating a beautiful contrast against the vibrant broth.
Greek Kakavia (Fisherman’s Soup)
There’s something profoundly comforting about a fisherman’s soup, where the day’s freshest catch simmers gently with sun-kissed vegetables in a broth that tastes like the Mediterranean itself. This traditional Greek kakavia transforms humble ingredients into an elegant, soul-warming meal that feels both rustic and refined, perfect for when you crave coastal flavors without leaving home. The beauty lies in its simplicity—each ingredient shines while creating a harmonious whole that celebrates the sea’s bounty.
Ingredients
– A couple of tablespoons of good olive oil
– One large yellow onion, chopped
– Three cloves of garlic, minced
– Two medium carrots, sliced into coins
– Two celery stalks, chopped
– One 28-ounce can of crushed tomatoes
– Four cups of fish stock
– A generous splash of dry white wine
– One pound of firm white fish fillets (like cod or halibut), cut into chunks
– Half a pound of raw shrimp, peeled and deveined
– A handful of fresh parsley, chopped
– Juice from one lemon
– Salt and freshly ground black pepper
Instructions
1. Heat two tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add one chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in three minced garlic cloves and cook for exactly 1 minute until aromatic but not browned.
4. Add two sliced carrots and two chopped celery stalks, cooking for 4-5 minutes until slightly softened.
5. Pour in a generous splash of dry white wine, scraping any browned bits from the bottom of the pot—this adds depth to your broth.
6. Add one 28-ounce can of crushed tomatoes and four cups of fish stock, then bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld perfectly.
8. Season the broth with salt and pepper, remembering the fish will add its own salinity later.
9. Gently place one pound of white fish chunks into the simmering broth and cook for 3-4 minutes until opaque.
10. Add half a pound of shrimp and cook for 2-3 minutes until they turn pink and curl slightly.
11. Stir in a handful of chopped fresh parsley and the juice from one lemon right before serving.
12. Ladle the soup into warm bowls immediately to prevent the fish from overcooking.
Hearty yet elegant, this kakavia delivers tender fish in a vibrant tomato broth that’s both light and satisfying. The shrimp add sweet brininess while the lemon brightens every spoonful, creating layers of flavor that deepen as they sit. Serve it with crusty bread for dipping, or make it a complete meal by adding a dollop of garlicky aioli swirled into each bowl.
Mexican Seafood Soup (Caldo de Mariscos)
Nestled between coastal traditions and vibrant flavors, this Mexican seafood soup captures the essence of sun-drenched shores in every spoonful. With its aromatic broth teeming with fresh catches and lively spices, it transforms simple ingredients into an elegant celebration of the sea. Each bowl offers a comforting warmth that feels both sophisticated and deeply nourishing.
Ingredients
– A couple of tablespoons of olive oil
– One large white onion, chopped
– Four garlic cloves, minced
– Two large tomatoes, diced
– A splash of dry white wine
– Six cups of fish stock
– One pound of large shrimp, peeled and deveined
– One pound of sea scallops
– Eight ounces of squid, cleaned and sliced into rings
– A handful of fresh cilantro, chopped
– One lime, cut into wedges
– A pinch of salt
– A pinch of black pepper
Instructions
1. Heat two tablespoons of olive oil in a large stockpot over medium heat until it shimmers.
2. Add one chopped large white onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in four minced garlic cloves and cook for 1 minute until fragrant.
4. Add two diced large tomatoes and cook for 4 minutes until they begin to break down.
5. Pour in a splash of dry white wine to deglaze the pot, scraping up any browned bits with a wooden spoon.
6. Add six cups of fish stock and bring to a boil over high heat.
7. Reduce the heat to low, cover the pot, and simmer for 20 minutes to develop the flavors.
8. Add one pound of sea scallops and simmer for 3 minutes until they turn opaque.
9. Add one pound of peeled shrimp and eight ounces of sliced squid rings, simmering for 2 more minutes until the shrimp are pink and firm.
10. Stir in a handful of chopped fresh cilantro, a pinch of salt, and a pinch of black pepper.
11. Ladle the soup into bowls and serve immediately with lime wedges on the side.
The broth cradles tender scallops and briny shrimp, while the squid adds a delicate chewiness that contrasts beautifully. Bright lime cuts through the richness, making each bite feel light yet deeply satisfying. For an elegant touch, serve it in wide, shallow bowls garnished with extra cilantro and warm tortillas for dipping.
Creamy Crab and Corn Chowder
Nothing warms the soul quite like a bowl of creamy crab and corn chowder, where sweet summer corn meets delicate crab in a velvety broth that whispers of coastal elegance. This sophisticated yet comforting soup transforms humble ingredients into a dish worthy of any dinner party or quiet evening by the fire.
Ingredients
– A couple of tablespoons of butter
– One finely chopped yellow onion
– A couple of minced garlic cloves
– Two cups of fresh or frozen corn kernels
– One quart of seafood or vegetable broth
– One cup of heavy cream
– A pound of lump crabmeat, picked over for shells
– A splash of fresh lemon juice
– A couple of tablespoons of chopped fresh parsley
– Salt and freshly ground black pepper
Instructions
1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat until it foams slightly.
2. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
4. Add the corn kernels and cook for 3-4 minutes until they begin to soften and release their natural sweetness.
5. Pour in the seafood broth and bring to a gentle simmer, then reduce heat to maintain a low bubble.
6. Simmer uncovered for 15 minutes to allow the flavors to meld together.
7. Stir in the heavy cream and heat through for 3-4 minutes until the soup is warmed but not boiling.
8. Gently fold in the lump crabmeat, being careful not to break up the large pieces.
9. Add the fresh lemon juice, parsley, salt, and pepper, then simmer for 2 more minutes to heat the crab through.
10. Taste and adjust seasoning if needed before serving immediately.
Zestful and luxurious, this chowder boasts a velvety texture punctuated by sweet corn kernels and tender crab morsels. The delicate seafood flavor shines against the rich cream base, making it perfect served in shallow bowls with crusty artisan bread for dipping. For an elegant presentation, garnish with extra parsley and a drizzle of truffle oil to elevate this coastal classic into restaurant-worthy territory.
Japanese Miso Seafood Soup
Aromatic and deeply comforting, this Japanese miso seafood soup brings the essence of coastal Japan to your kitchen with its delicate balance of umami-rich flavors and nourishing warmth. Anchored by white miso’s gentle saltiness and dashi’s savory depth, it transforms simple seafood into an elegant, soul-satisfying bowl. Allow its steam to carry you to a tranquil seaside moment, where every spoonful feels like a gentle embrace.
Ingredients
– 4 cups of dashi broth
– 3 tablespoons of white miso paste
– ½ pound of mixed seafood like shrimp and scallops
– 1 cup of sliced shiitake mushrooms
– 2 chopped green onions
– 1 tablespoon of soy sauce
– A splash of mirin
– A couple of fresh spinach leaves
Instructions
1. Pour 4 cups of dashi broth into a medium pot and heat it over medium heat until it reaches a gentle simmer, about 180°F—this preserves the delicate flavors without boiling.
2. Add 1 cup of sliced shiitake mushrooms to the simmering broth and cook for 5 minutes until they soften and release their earthy aroma.
3. Stir in 3 tablespoons of white miso paste by dissolving it in a ladle of hot broth first to prevent clumps, then mixing it back into the pot.
4. Gently place ½ pound of mixed seafood into the broth and poach for 3–4 minutes until the shrimp turn pink and opaque and the scallops are firm to the touch.
5. Drizzle in 1 tablespoon of soy sauce and a splash of mirin, stirring lightly to incorporate without breaking the seafood.
6. Add a couple of fresh spinach leaves and 2 chopped green onions, cooking for just 1 minute until the spinach wilts slightly but remains vibrant green.
7. Remove the pot from heat immediately to avoid overcooking the seafood, which ensures a tender, juicy texture.
8. Ladle the soup into warm bowls, distributing the seafood and vegetables evenly for a beautiful presentation.
The silky broth clings to each morsel of seafood, offering a subtle sweetness from the mirin that complements the miso’s savory depth. Try serving it over steamed rice for a heartier meal, or garnish with extra green onions to highlight its fresh, clean finish.
Brazilian Moqueca de Peixe
Hailing from Brazil’s sun-drenched coast, this vibrant moqueca de peixe celebrates the ocean’s bounty through a symphony of coconut milk, fresh herbs, and fiery peppers. Hearty white fish fillets simmer gently in this aromatic broth, absorbing the complex flavors while maintaining their delicate texture. Here, traditional ingredients create a dish that feels both exotic and comforting, perfect for transporting your senses to tropical shores.
Ingredients
– 1.5 pounds of firm white fish fillets, cut into 2-inch chunks
– 2 tablespoons of olive oil
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1 red bell pepper, sliced into strips
– 1 green bell pepper, sliced into strips
– 2 ripe tomatoes, chopped
– 1 cup of coconut milk
– 2 tablespoons of fresh lime juice
– 1 tablespoon of palm oil (or substitute with more olive oil)
– a handful of fresh cilantro, chopped
– a couple of green onions, sliced
– 1 teaspoon of salt
– ½ teaspoon of black pepper
– a pinch of red pepper flakes
Instructions
1. Pat the fish chunks completely dry with paper towels and season evenly with salt and black pepper.
2. Heat olive oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
3. Add sliced onions and cook, stirring frequently, until translucent and slightly golden, 5-7 minutes.
4. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
5. Add bell pepper strips and cook until slightly softened, about 4 minutes.
6. Mix in chopped tomatoes and cook until they begin to break down, 3-4 minutes.
7. Pour in coconut milk and bring to a gentle simmer.
8. Carefully arrange fish chunks in a single layer within the simmering liquid.
9. Drizzle palm oil over the fish and sauce.
10. Cover the pot and reduce heat to low, maintaining a bare simmer for 12 minutes.
11. Uncover and gently stir in lime juice and red pepper flakes.
12. Cook uncovered for 3 more minutes until fish is opaque and flakes easily with a fork.
13. Remove from heat and fold in chopped cilantro and green onions.
14. Let rest for 5 minutes before serving to allow flavors to meld.
Flaky fish melts into the creamy coconut broth, while the palm oil lends its distinctive earthy notes and vibrant color. Serve this stunning stew over steamed rice to soak up every drop of the fragrant sauce, or with crusty bread for dipping—either way, the bright acidity from lime and fresh herbs cuts beautifully through the richness.
Manhattan Clam Chowder
Elegant yet deeply comforting, Manhattan clam chowder offers a vibrant departure from its creamy New England cousin, featuring a tomato-based broth that sings with the briny sweetness of fresh clams and the earthy depth of root vegetables. This ruby-hued soup brings coastal sophistication to any table, marrying the ocean’s bounty with garden-fresh produce in a bowl that feels both refined and wonderfully rustic. With each spoonful, you’ll discover why this classic has remained a beloved staple in American seafood cuisine for generations.
Ingredients
– 2 pounds of fresh littleneck clams
– 4 slices of thick-cut bacon, chopped into small pieces
– 1 large yellow onion, diced
– 2 celery stalks, finely chopped
– 2 medium carrots, peeled and diced
– 3 cloves of garlic, minced
– 1 (28-ounce) can of crushed tomatoes
– 4 cups of fish stock
– 2 medium potatoes, peeled and cubed
– 1 bay leaf
– 1 teaspoon of dried thyme
– A couple of dashes of Worcestershire sauce
– A splash of dry white wine
– A handful of fresh parsley, chopped
– Freshly ground black pepper
Instructions
1. Scrub the clams thoroughly under cold running water to remove any grit or sand.
2. Place the cleaned clams in a large pot with 1 cup of water, cover, and steam over medium-high heat for 5-7 minutes until the shells open.
3. Remove the clams from the pot, reserving the cooking liquid, and let them cool until you can handle them safely.
4. Carefully remove the clam meat from the shells, chop it coarsely, and set aside.
5. Strain the reserved clam cooking liquid through a fine-mesh sieve to remove any sediment.
6. In a large Dutch oven, cook the chopped bacon over medium heat for 6-8 minutes until crisp and golden brown.
7. Remove the bacon with a slotted spoon, leaving about 2 tablespoons of bacon fat in the pot.
8. Add the diced onion, celery, and carrots to the bacon fat and cook for 8-10 minutes, stirring occasionally, until the vegetables have softened but not browned.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Pour in the splash of white wine to deglaze the pot, scraping up any browned bits from the bottom.
11. Add the crushed tomatoes, fish stock, reserved clam liquid, cubed potatoes, bay leaf, dried thyme, and Worcestershire sauce.
12. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes until the potatoes are fork-tender.
13. Stir in the chopped clams and cooked bacon, and simmer for another 3-4 minutes just to heat through.
14. Remove the bay leaf and discard it.
15. Stir in the chopped parsley and season with freshly ground black pepper to taste.
Hearty and brimming with coastal character, this chowder’s broth strikes a perfect balance between the bright acidity of tomatoes and the profound umami of the sea. The tender clams and vegetables create a satisfying texture that’s both substantial and refined. For an elegant presentation, serve it in shallow bowls with crusty sourdough bread for dipping, or garnish with additional fresh parsley and a drizzle of extra virgin olive oil to highlight its Mediterranean influences.
Seafood Tom Kha Gai (Coconut Galangal Soup)
Yet another dreary autumn evening calls for something to warm both hands and soul—enter this elegant twist on Thai comfort, where briny seafood meets the aromatic embrace of coconut and galangal in a bowl that feels like a luxurious hug.
Ingredients
– 1 tablespoon of coconut oil
– 2 stalks of lemongrass, just the tender lower third, smashed
– a 2-inch piece of fresh galangal, sliced into thin coins
– 4 cups of rich chicken broth
– one 14-ounce can of full-fat coconut milk
– 8 ounces of mixed seafood (think shrimp and scallops)
– a big handful of sliced mushrooms
– 2 tablespoons of fish sauce
– a generous squeeze from one lime
– a couple of fresh Thai chilies, gently bruised
– a small bunch of fresh cilantro for garnish
Instructions
1. Heat 1 tablespoon of coconut oil in a heavy-bottomed pot over medium heat until it shimmers.
2. Add the smashed lemongrass and galangal slices, sautéing for 2 minutes until fragrant—this unlocks their essential oils.
3. Pour in 4 cups of chicken broth and bring to a gentle simmer, then reduce heat to low and let it steep for 10 minutes to build a flavorful base.
4. Stir in the entire can of coconut milk until fully incorporated and warmed through, about 3 minutes.
5. Add the sliced mushrooms and cook for 4 minutes until they begin to soften.
6. Gently place the mixed seafood into the soup and simmer for exactly 3 minutes until shrimp turn pink and scallops are opaque.
7. Remove from heat and stir in 2 tablespoons of fish sauce and the juice of one lime.
8. Drop in the bruised Thai chilies and let them infuse for 1 minute off the heat.
9. Ladle into bowls and garnish with fresh cilantro leaves.
Each spoonful delivers silky coconut broth punctuated by tender seafood and earthy mushrooms, while the galangal provides a subtle pine-like warmth. For an extra touch of luxury, serve it in hollowed-out young coconuts, letting the natural sweetness complement the soup’s bright acidity.
Caribbean Conch Soup
Crafted with the vibrant spirit of the islands, Caribbean conch soup embodies the soulful marriage of ocean bounty and tropical aromatics, offering a deeply comforting bowl that transports you to sun-drenched shores with every spoonful. This elegant yet rustic dish balances the tender chew of fresh conch with a chorus of root vegetables and fiery scotch bonnet pepper, creating layers of flavor that unfold like a gentle sea breeze. Its rich, aromatic broth whispers of coconut milk and thyme, making it both a celebration and a sanctuary in a single pot.
Ingredients
– 1 pound of fresh conch, cleaned and tenderized
– a couple of carrots, chopped into half-inch coins
– 2 large potatoes, cubed into 1-inch pieces
– 1 yellow onion, finely diced
– 3 cloves of garlic, minced
– 1 scotch bonnet pepper, left whole
– a big splash of coconut milk (about 1 cup)
– 6 cups of fish or vegetable broth
– a handful of fresh thyme sprigs
– 2 tablespoons of olive oil
– a pinch of salt and black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute exactly, until aromatic but not browned.
4. Add the cleaned, tenderized conch and sauté for 3 minutes, until the edges curl slightly and turn opaque.
5. Pour in 6 cups of fish or vegetable broth, scraping the bottom of the pot to lift any browned bits for deeper flavor.
6. Add the chopped carrots, cubed potatoes, and whole scotch bonnet pepper to the pot.
7. Submerge the fresh thyme sprigs in the liquid, tying them with kitchen twine first for easy removal later.
8. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45 minutes until the conch is fork-tender.
9. Stir in 1 cup of coconut milk and simmer uncovered for 10 more minutes, allowing the broth to thicken slightly.
10. Season with a pinch of salt and black pepper, then remove the thyme bundle and scotch bonnet pepper before serving.
Ultimate comfort in a bowl, this soup boasts a velvety broth that clings to each spoonful, with the conch offering a satisfying chew against the soft, sweet vegetables. For a dramatic presentation, ladle it into hollowed-out bread bowls or garnish with fresh cilantro and a squeeze of lime to brighten the rich, coconut-infused depths.
Mediterranean Seafood Minestrone
On brisk autumn evenings, nothing comforts quite like a bowl of Mediterranean Seafood Minestrone, where the briny depth of the sea meets the rustic charm of Italian vegetable soup. Our version elevates this classic with plump shrimp, tender scallops, and a vibrant medley of seasonal vegetables simmered in a fragrant tomato broth. Each spoonful promises a journey through sun-drenched coastal flavors, perfect for warming both hands and hearts.
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– A couple of cloves of garlic, minced
– Two medium carrots, diced
– Two celery stalks, sliced
– One 28-ounce can of crushed tomatoes
– Four cups of vegetable broth
– One cup of dry white wine
– A couple of bay leaves
– A teaspoon of dried oregano
– One 15-ounce can of cannellini beans, rinsed
– Half a pound of medium shrimp, peeled and deveined
– Half a pound of sea scallops
– A splash of fresh lemon juice
– A handful of fresh parsley, chopped
Instructions
1. Heat two tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add one chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in two minced garlic cloves and cook for 1 minute until fragrant.
4. Add two diced carrots and two sliced celery stalks, cooking for 7 minutes until slightly softened.
5. Pour in one cup of dry white wine, scraping up any browned bits from the pot bottom.
6. Simmer the wine for 3 minutes until reduced by half. Tip: This step deepens the flavor base.
7. Add one 28-ounce can of crushed tomatoes, four cups of vegetable broth, two bay leaves, and one teaspoon of dried oregano.
8. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
9. Stir in one rinsed 15-ounce can of cannellini beans and simmer for 5 more minutes.
10. Pat half a pound of shrimp and half a pound of scallops dry with paper towels. Tip: Drying ensures a good sear.
11. Gently add the seafood to the soup and simmer for 4 minutes until shrimp turn pink and scallops are opaque.
12. Remove the pot from heat and discard the bay leaves.
13. Stir in a splash of fresh lemon juice and a handful of chopped parsley. Tip: Adding lemon at the end brightens the flavors.
The broth remains light yet richly layered, while the tender seafood and beans create a satisfying texture. Serve it with crusty bread for dipping, or garnish with extra parsley and a drizzle of olive oil to highlight its Mediterranean roots.
Summary
Glorious! These 20 creamy seafood soups offer comfort and elegance for any occasion. Whether you’re craving classic chowder or something more adventurous, there’s a perfect recipe waiting for you. We’d love to hear which ones become your family favorites—leave a comment below! Don’t forget to share this roundup on Pinterest so other home cooks can discover these deliciously savory soups too. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
