Spicy Tomato Trout and Vegetable Soup brings tender fish, hearty vegetables, and a smoky tomato broth together for a main course that actually fills you up.
Flaky trout simmers alongside carrots, celery, red bell pepper, and Swiss chard, so every spoonful has something good going on.
A chopped red chili brings the heat, and a squeeze of lemon at the end keeps things bright instead of heavy.
If you’re tired of reaching for chicken or beef every time you want a protein packed soup, this one’s a nice break from the routine.
Each serving has 26 grams of protein, plus all those vegetables adding color, texture, and fiber.
The tomato base keeps it cozy and familiar, while the trout gives it a little Mediterranean flair.
This is a great one for a family dinner, especially with some crusty bread or crackers on the side (a simple salad works too).
It also holds up well as leftovers, so don’t be surprised if you’re just as excited for lunch tomorrow.
Everything in it comes straight from the regular grocery store, and you can dial the chili up or down depending on who’s at the table.
Why You’ll Love This Spicy Tomato Trout and Vegetable Soup
High Protein
Each 1½-cup serving has 26 grams of protein.
Plenty of Vegetables
Carrots, celery, bell pepper, tomatoes, and Swiss chard add texture and color.
Mild, Adjustable Heat
The fresh chili pepper adds warmth without covering the taste of the trout.
One-Pot Main Course
The soup is prepared in one Dutch oven, which keeps cleanup manageable.
Filling Without Cream
Tomatoes, vegetables, and trout make the soup satisfying without a heavy cream base.
Ingredient Substitutions
Trout
Replace the trout with salmon, cod, haddock, or halibut. Cut the fish into similar-sized pieces so it cooks evenly.
Swiss Chard
Use chopped kale in place of Swiss chard. Baby spinach can also be used, but it will soften faster.
Seafood Stock
Replace the seafood stock with low-sodium vegetable broth or low-sodium chicken broth.
Fresh Red Chili Pepper
Use ¼ teaspoon crushed red pepper flakes in place of the fresh chili pepper. Adjust the amount based on your preferred heat level.
Whole Tomatoes
Replace the whole tomatoes with an equal amount of canned crushed tomatoes for a smoother broth.
Fresh Parsley
Use fresh basil or a smaller amount of fresh dill when parsley is unavailable.
Smoked Paprika
Use regular paprika for a milder taste without the smoky note.
Spicy Tomato Trout and Vegetable Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 3 stalks celery cut into 1-inch pieces
- 2 medium carrots peeled and cut into short strips
- 1 medium red bell pepper chopped
- 4 cloves garlic minced
- 1 small red chili pepper seeded and finely chopped
- 2 tablespoon tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 can (28 ounces) whole tomatoes roughly crushed
- 5 cups low-sodium seafood stock or vegetable broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1½ pounds boneless skinless trout fillets cut into 1½-inch pieces
- 2 cups Swiss chard thinly sliced
- 1 tablespoon fresh lemon juice
- ¼ cup chopped fresh parsley
- fresh parsley sprigs for garnish
Instructions
- In a large Dutch oven, heat the olive oil over medium heat.
- Add the onion, celery, carrots, and red bell pepper. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and chopped chili pepper. Cook for 1 minute.
- Add the tomato paste, smoked paprika, and dried thyme. Cook for 1 minute, stirring constantly.
- Add the tomatoes with their juices, seafood stock, salt, and black pepper.
- Bring the soup to a boil. Reduce the heat to medium-low. Cover and Simmer for 15 minutes, or until the carrots and celery are tender.
- Add the trout pieces and Swiss chard. Stir gently.
- Simmer uncovered for 6 to 8 minutes, or until the trout is opaque and flakes easily with a fork.
- Add the lemon juice and chopped parsley. Stir gently to combine.
- Taste the soup and adjust the salt and black pepper as needed.
- To serve, garnish each serving with fresh parsley sprigs.
Notes
Tips and Tricks
Check the trout for bones – Run your fingers over the fillets before cutting them. Remove any small pin bones with clean kitchen tweezers. Stir the fish gently – Trout can break apart once it becomes tender. Use a wooden spoon and avoid stirring more than needed. Adjust the chili carefully – Fresh chili peppers vary in heat. Start with less when serving children or anyone sensitive to spicy food. Use a firm trout fillet – Firm, fresh fillets hold their shape better in the broth than thin or delicate pieces.Storing and Reheating
Refrigerate – Store the cooled soup in a sealed container in the refrigerator for up to 3 days. Freeze – Freeze the soup in a freezer-safe container for up to 2 months. The trout may become slightly softer after thawing. Reheat on Stovetop – Place the soup in a saucepan and warm over medium-low heat until heated through. Stir gently to keep the trout pieces from breaking apart. Reheat in Microwave – Place one serving in a microwave-safe bowl. Cover loosely and heat in short intervals, stirring gently between each interval. Avoid Boiling Leftovers – High heat can make the trout dry and cause it to break into small pieces.Nutrition
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