Creamy Fish and Tomato Soup

Cod and shrimp get an infusion of lemon and dill in this creamy, tomato-based soup that makes the perfect lunch on a rainy day.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 319 Calories

Ingredients

• 2 tablespoons water
• ½ cup water
• 2 tablespoons heavy cream
• ½ cup heavy cream
• 1 (10.75 ounce) can condensed tomato soup
• ½ lemon, juiced
• 1 tablespoon unsalted butter
• 2 teaspoons dried dill weed
• 1 yellow onion, diced
• 14 ounces cod, cut into 1/2-inch cubes
• 4 ounces peeled and deveined small shrimp

Recipe Instructions

Step 1

Melt butter in a pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in dill and cook until fragrant, about 1 minute. Add water, cream, and lemon juice; bring to a simmer. Add cod and cook until fish flakes easily with a fork, 5 to 10 minutes.

Step 2

Stir in tomato soup until dissolved. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 5 minutes.