Tomato white fish soup is full of flavor and incredibly fast to make. Sauteed onions are combined with white fish, diced tomatoes, celery, and spices in a fresh, easy soup.
This soup can be served as a healthy lunch, or easy dinner along with a sandwich, mashed chickpea wraps or our easy herbed quick bread.
Easy Fish Soup
This is a really fast soup to make. There are only 8 ingredients, the soup can be made in 15 minutes!
First, onions and garlic are sauteed. Next, vegetable broth, diced tomatoes, chopped celery, Italian seasoning, salt and pepper are added to the pot and mixed in. Lastly, the white fish fillets are added to the pot.
The best part is you can use fresh or frozen fish fillets to make the soup. Frozen fillets can be added straight to the soup pot without defrosting. No need to chop them up, as they’ll crumble all by themselves as they cook.
You can use any kind of white fish for this recipe including cod, halibut, flounder, haddock, sea bass, sole, and tilapia. I’ve made this recipe with cod before and today I’m using tilapia.
Recipe Ingredients
- 3 garlic cloves – minced
- 1 chopped yellow onion – about 2 cups
- 2 cups vegetable broth – or water
- 28 oz canned diced tomatoes – with juices
- 1 cup chopped celery – about 2 celery stalks
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ½ tsp ground black pepper
- 1 lb white fish fillets – or any other white fish
How To Make Tomato White Fish Soup
STEP 1: In a large pot over medium-high heat, add a bit of cooking oil, 1 yellow chopped onion and 3 minced garlic cloves. Cook until onion becomes translucent, about 1-2 minutes.
STEP 2: Add in 2 cups vegetable broth (or water), 24 oz canned diced tomatoes with juices, 1 cup chopped celery, 1 Tbsp Italian seasoning, ½ tsp salt and ½ tsp black pepper. Mix together, then let simmer for 5 minutes.
STEP 3: Add 1 lb of white fish fillets whole to the pot. Cook until the fish turns opaque (5 minutes for fresh, 10 minutes for frozen).
Most of the fish will naturally break apart during this process. Use the tip of a spatula to break apart the rest. Once the fish is cooked and broken apart, scoop it into bowls and serve.
Recipe Tips
- Frozen fish fillets can be added straight to the pot. No need to thaw or chop them beforehand. As the soup cooks the fish will break apart naturally.
- Use any white fish including cod, pollock, bass, haddock, tilapia and halibut.
- Use canned diced tomatoes and their juices to save time and effort.
- Taste the soup and add more salt and pepper if needed.
- Serve with sandwiches, wraps, grilled cheese, or garlic bread.
Storing Leftovers
Leftover soup can be stored in an airtight container in the fridge for up to a week, or frozen for up to 6 months. To thaw, defrost the soup in the fridge overnight, then reheat it in a pot or microwave.
Get My Free Recipe Guides!
Grab the Free Recipe Guides of my most popular recipes (all in easy-to-print format)! Sign up for my free member’s library and you’ll get instant access to over 20 free recipe guides, plus I’m always adding more!
And follow me on Pinterest and Facebook!
Tried This Recipe? Please Share It With Your Friends!
Leave a review using the stars in the recipe card below, I love hearing your feedback! ⭐⭐⭐⭐⭐
Tomato White Fish Soup
Ingredients
- 3 garlic cloves - minced
- 1 chopped yellow onion - about 2 cups
- 2 cups vegetable broth - or water
- 28 oz canned diced tomatoes - with juices
- 1 cup chopped celery - about 2 celery stalks
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ½ tsp ground black pepper
- 1 lb white fish fillets - can be cod, halibut, flounder, haddock, sea bass, sole, and tilapia.
Instructions
- In a large pot over medium-high heat, add a bit of cooking oil, 1 yellow chopped onion and 3 minced garlic cloves. Cook until onion becomes translucent, about 1-2 minutes.
- Add in 2 cups vegetable broth (or water), 24 oz canned diced tomatoes with juices, 1 cup chopped celery, 1 Tbsp Italian seasoning, ½ tsp salt and ½ tsp black pepper. Mix together, then let simmer for 5 minutes.
- Add 1 lb of white fish fillets whole to the pot. Cook until the fish turns opaque (5 minutes for fresh, 10 minutes for frozen). Most of the fish will naturally break apart during this process. Use the tip of a spatula to break apart the rest. Once fish is cooked and broken apart, scoop into bowls and serve.
Recipe Notes:
- Frozen cod fillets can be added straight to the pot. No need to thaw or chop them beforehand. As the soup cooks the fish will break apart naturally.
- Cod can be substituted for any white fish including pollock, bass, haddock, tilapia and halibut.
- Use canned diced tomatoes and their juices to save time and effort.
- Taste the soup and add more salt and pepper if needed.
- Serve with sandwiches, wraps, grilled cheese, or garlic bread.
Nutrition
The nutritional information provided is an estimate and is per serving.