Seafood + Soup recipes (30)

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Asian Chilli Crabmeat Soup

Recipe by: Jan Cutler

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Rich, creamy and filling, this effortless South-east Asian-style soup combines the superb flavour of fresh crabmeat with coconut milk, chilli and lime. Accompany with bread and a salad, if you like. Delicious!

Asian Prawn and Noodle Soup

Recipe by: Lindsay Perejma

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For extra flavour, add a splash of rice wine or sake to the soup before serving.

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Asparagus and Potato Soup with Crab and Chive Soured Cream

Recipe by: MICHELLE0011

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Delicious springtime soup. The crab is optional but I think it makes the soup so great. You can substitute prawns for the crab, if you'd like.

Cajun prawn and crab jambalaya

Recipe by: Maggie Pannell

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Warmly spiced and packed with seafood, this hearty rice dish from Louisiana is perfect for a hungry crowd.

Chilled melon soup with prawn and avocado

Recipe by: Maggie Pannell

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Fresh fruit soups can be prepared ahead and are fresh and cooling on a hot summer's day. Serve with grissini (Italian breadsticks) for a light lunch.

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Coconut prawn and vegetable curry

Recipe by: Maggie Pannell

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This mild curry is wonderful with a cucumber raita (see footnote) and crusty bread to mop up its delicious sauce.

Corn chowder with crab

Recipe by: Maggie Pannell

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Leeks, sweetcorn and potatoes make this chunky seafood chowder a satisfying main meal soup. Serve garnished with a swirl of crème fraîche or fromage frais and some crusty wholegrain bread to accompany.

Crabmeat, mussel and prawn soup

Recipe by: Brenda Houghton

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Light and healthy seafood, gently simmered in wine and flavoured with herbs, gives a wonderful suggestion of long afternoons at the seaside.

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Creole-style chicken and prawn gumbo

Recipe by: Maggie Pannell

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From the Deep South of the USA comes this piquant gumbo with rice, chicken, prawns and vegetables, a cross between a soup and a stew – a filling feast in a bowl. The sliced okra not only contributes towards your five-a-day, but gives the gumbo its traditional thickened texture.

Darren's Seafood Chowder

Recipe by: D. Hansen

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A very nice chowder for a cold Sunday after a day outside. The choice of fish and seafood can be substituted for what you have available.

Fennel and prawn bisque

Recipe by: Maggie Pannell

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This sophisticated bisque feels like the ultimate luxury. Serve it in late summer when sweet, aniseed-flavoured fennel is in abundance.

Goan seafood soup

Recipe by: Brenda Houghton

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A lightly spiced prawn soup from the west coast of India makes an exciting start to any meal. Add the fresh oysters for a special occasion.

Hearty mussel soup

Recipe by: Azmina Govindji

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This soup tastes fabulous. The diced potatoes absorb the flavours from the herbs and vegetables to make a mellow complement to the mussels. Warm soda bread is an ideal partner, delicious for dunking and mopping up the last of the soup. To complete the meal, serve a light, fruity dessert for a refreshing, vitamin-packed finale.

Hot and sour prawn soup

Recipe by: Rachel Warren Chadd

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Prawns are a source of selenium, which helps to protect the cardiovascular system.

Hot and Sour Prawn Soup with Lemon Grass

Recipe by: dakota kelly

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A wonderful soup with fantastic fresh Asian flavours.

King prawn bisque

Recipe by: Azmina Govindji

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This classic seafood soup is ideal for a special first course. A last-minute addition of chopped red pepper brings a delightful flourish of flavour, texture and extra vitamins instead of the fat in the traditional swirl of cream.

Lobster bisque

Recipe by: Norma MacMillan

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This recipe makes the most of a lobster – it even uses the shell – so it is a good way to stretch a luxury ingredient. The soup tastes very rich but only uses a small amount of cream – the creamy smooth texture comes from the rice. Serve as a special first course, with slices of warm ciabatta or other bread.

Luscious Lobster Bisque

Recipe by: MARBALET

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You will need about an 8 quart stockpot for this recipe.

Minted pea soup with prawns and chives

Recipe by: Chrissie Lloyd

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Peas in the pod are available in summer, and are best soon after picking, while they still have their natural sweetness. The high vitamin and fibre content of peas is also found in the pods, and this healthy soup makes the most of both.

Mixed seafood and noodle broth

Recipe by: Azmina Govindji

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In China soups are not served at the beginning of the meal but in between courses or dishes. This is why they are made with a light stock, so they are more appropriate as a starter in a Western meal. You can part-prepare this soup ahead, then add the scallops, vegetables and noodles just before serving.

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