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    You are in: Home / Cookbooks / Soups: Out of the Ocean, Into the Tureen
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    45 recipes in

    Soups: Out of the Ocean, Into the Tureen

    [Cover photo by Mrs Goodall.] Seafood soups. (Of course there are also a lot of seafood soups in my cookbooks Soups: Chow Down With Chowder and Soups: Slurping Round the World ). My other soup cookbooks include Dreamy Cream Soups , For Health and Healing , Hearty Meat Soups , Meat-Free and Tomato Soup . . . Mm-mm, Good!
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    This originally came from a Weight Watchers cookbook and I adapted it slightly for a chili cookoff at work. It ended up as a finalist and was voted "Most Memorable". I really enjoyed the flavor and it is very quick to put together, which is even better! 4 WW points for 1 cup serving.

    Recipe #118826

    12 Reviews |  By Anya

    You won't believe how easy and good it is. Try this and you may never be able to eat a shrimp soup in a Thai restaurant again. This is a blend of two recipes from a really good Thai cookbook, adapted to use easier-to-find ingredients (as recommended in the book, ginger instead of galangal, lime juice instead of lime leaves) and simplified a little. You can make it also with thinly sliced chicken breast instead of shrimp if you add the chicken about the time you add mushrooms and tomatoes and cook everything for a bit longer.

    Recipe #29351

    10 Reviews |  By PaulaG

    This soup is wonderful for a quick and light lunch or the beginning of an elegant meal.

    Recipe #93077

    6 Reviews |  By Dancer^

    This combination is highly flavorful and very spicy. If you're not sure if you'd like Old Bay Seasoning, use only a tablespoon or less at first.

    Recipe #48311

    A very easy and basic fish soup with a spicy and creamy aioli sauce. Hearty and warming. Handed down and passed around for generations. Origin unknown but probably English.

    Recipe #8449

    You can adjust the seafood content to suit your taste

    Recipe #53094

    Adapted from "Charleston Receipts" and attributed to Mrs. Henry Church, this is an authentic she crab soup recipe. Mrs. Church shares a 'secret'--if unable to obtain she crabs and thus have no roe, crumble the yolks of hard boiled eggs in the bottom of the soup plates. Please note there is a difference between the egg-bearing female crabs who carry their eggs outside their shells and which are generally illegal to be harvested, and the she crabs which contain roe within their shells and which are legal. These are available via mail order from several seafood houses in the Carolinas and Georgia. Please also note that the spicing of the soup is very mild but very traditional--if you prefer it to be more highly spiced, you can of course add more and additional spices.

    Recipe #141401

    4 Reviews |  By PaulaG

    I have had this recipe for a long time. It is one of those recipes that gets misplaced and then pops back up. Thus, I haven't actually tried it yet. I thought that if I posted it maybe I wouldn't keep loosing it! It looks interesting.

    Recipe #90514

    4 Reviews |  By Rita~

    That's what I call YUMMY COMFORT food! To make it a bit richer I saute one large onion in 5 tablespoons of butter sprinkled with one tablespoon of brown sugar till caramelized. Then add to soup at the end with shrimp. Alternate method for pureeing butternut Recipe #194908

    Recipe #43697

    4 Reviews |  By Ellee

    This is an easy, healthy, flavorful and spicy soup. It is an impressive first course for company if you use large or jumbo shrimp. Alternatively, you can use tiny shrimp and the cost will be much lower but the taste will be the same. It is a regular main dish for my family (using smaller shrimp) and for my annual 'soup party'. I found this recipe on southernfood.about.com and have improved upon it (in my opinion) since first posting by adding vinegar, red wine and Worcestershire sauce. These ingredients are noted as "optional'.

    Recipe #142486

    When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional.

    Recipe #113086

    This hearty and savory onion soup bowl "Surf & Turf", is a combination of French and Chinese cuisines. It has sauteed onions, seafood, steak, tomatoes, mushrooms, noodles and topped with melted Swiss cheese. You can use large soup bowls for a "Complete Meal" or small bowls if you wish. Enjoy, with a slice of warm and crusty French Baguette/Bread.

    Recipe #65110

    3 Reviews |  By ccferne

    George Leonard Herter, author of the legendary 'Bull Cookbook,' attributes this recipe to King Oscar II of Norway and Sweden (1829-1907) and states that it was brought to Minnesota by Scandinavian immigrants. He also claims that it is "far better in taste than Bouillabaisse Marseillaise." I will not comment on George's culinary judgments or his historical work. I have corrected a couple of obvious errors in his recipe, but I would not dream of leaving out the surprise ingredient that is supposed to be added at serving time. Whether King Oscar thought of it or not, it's a nice touch.

    Recipe #132836

    2 Reviews |  By chia

    although the ingredients may sound strange this is really refreshing and delicious!

    Recipe #67119

    2 Reviews |  By Bergy

    You'll need both chopsticks and a spoon for this soup! I think of this recipe as a basic from which you can add, detract or do whatever. It is great to serve during Christmas week for a change of pace.

    Recipe #15352

    This is delicious and easy to make! I got the recipe from the New Orleans School of Cooking and have made this numerous time for dinner parties. Enjoy!

    Recipe #158632

    2 Reviews |  By Bev

    Doing a search for some exciting Cajun soups, I came up with this wonderful recipe on Allrecipes.com. I hope you will enjoy it!

    Recipe #151419

    This is a creation for my 4 year old boy, Hunter, inspired by his favorite TV show, "Little Bear". You could use any fish in this recipe, but catfish seems to have the best texture when cooked and holds together better than more flaky fish. It may seem like a lot of work, but really does go together easily and even the kids like it! Its a bit of a cross between a soup, a stew, and a gumbo, with a slight tomato base and a bit of spice. The measurements are not very exact, just do what seems right and adjust to taste.

    Recipe #190108

    This recipe is dedicated to all the children, past, present and future who were affected by the earthquake and Tsunami of 2004. This main soup bowl is a fusion of Asian tastes from several of the 11 countries in the Indian Ocean which the Tsunami reached. From Indonesia this soup contains hot, spicy & lemon flavors, from Sri Lanka/Ceylon coconut & ginger flavors, from Thailand shrimp & chicken, from Malaysia rice noodles and from Singapore the curry taste. This is a very visually appealing bowl of soup, so get your digital camera ready and snap a few.

    Recipe #116348

    1 Reviews |  By clw721

    I was in Kennet Square Pa for their mushroom festival and had this soup. It was delicious.

    Recipe #185749

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