Our Norwegian cream soup is the true celebration of vegetables and fish soup in a bowl. This nordic cuisine inspired recipe is pure comfort. It is velvety, deeply soothing and warming, perfect for a gentle embrace on any chilly day.
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We were inspired to try this recipe by the magic of Scandinavian home cooking. This cuisine is all about simplicity and nourishment that creates something truly special and comforting. We love how the basic and hearty ingredients like leek, mushrooms, and potatoes pair with tuna fish and make this soup.
The recipe is very easy to make: soft leeks, onions, and colorful vegetables build a flavorful base, enriched with hearty potatoes and savory mushrooms. We love the final, magical swirl of cream and egg yolk that creates a silky, luxurious texture that elevates the soup from everyday to extraordinary. Indeed, it is the perfect choice for a light lunch or a cozy and warm dinner on a winter night!
Ingredients’ Breakdown
- Onion: Onion is the base of this soup. It also gives the soup a light oniony taste.
- Olive oil: We are using olive oil to saute the vegetables and to stop the butter from burning in the pan. You can use any oil of your choice.
- Butter: Butter will add a layer of richness to the vegetables
- Leek: It adds a sweet and mellow flavor to the soup.
- Bell pepper: We are using red bell pepper for this recipe.
- Carrot: Carrots are a great vegetable choice for soup. It is sweet and earthy, balancing the flavor overall.
- Hot chili: It will give a little spicy kick to the soup and add a warming flavor.
- Potatoes: Potatoes will make the soup super hearty. It also absorbs the flavors, making every bite of potato delicious.
- Water: We are using water as the base of the soup. We are skipping vegetable broth because we are already using great vegetables and simmering them slowly will bring out the flavors like a broth.
- Mushrooms: Mushrooms will add a layer of umami flavour to the soup.
- Garlic: it will add the spicy garlicky kick.
- Tuna: We are using fresh tuna for this soup. You can also use a frozen one. Moreover, salmon or chicken are also great options for this recipe.
- Salt: Salt is essential to avoid the soup tasting bland.
- Pepper mix: Pepper mix is a unique blend of black, white, and chili pepper, along with herbs. It really adds a unique peppery flavor that will make your mouth water.
- Thyme: Thyme adds a herby touch to soup that complement that fish flavor well.
- Egg yolk: Egg yolk will give it a swirl and add thickness. It also gives the soup a richer taste.
- Cream: We are using full-fat cream to make this hearty soup. You can opt for plant-based creams as well.
- Fresh parsley: We are using fresh parsley for garnishing and for the pop of color.
InstructionsThis Norwegian Cream Soup is easy to make but we highly recommend reading the recipe’s instructions thoroughly before starting. Also, it is better to have all ingredients measured out for every step in advance for ease.
Therefore, see the full preparation in the recipe card below with the complete instructions on how to prepare your kitchen and the ingredients and then make this recipe.
Norwegian Cream Soup
Description
A warm, comforting soup straight from the heart of Scandinavia. This Norwegian-style cream soup is packed with vegetables, tender tuna, and finished with a silky egg-cream base that makes every spoonful rich but still light. It’s simple, nourishing, and perfect for slow evenings or chilly days.
Ingredients
Instructions
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Heat olive oil and butter in a pot over medium heat. Add the chopped onion and sauté until soft and glossy.
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Add leek, bell pepper, carrot, and chili. Stir well and let everything gently simmer — this is where the soup starts smelling amazing.
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Add diced potatoes and pour in the water. Bring to a gentle boil, then simmer until potatoes are tender.
ProTip: Don’t rush this step — slow simmer = better flavor. -
In a separate pan, fry mushrooms over medium heat until lightly golden. Add garlic and cook briefly.
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Season tuna lightly and fry for about 2 minutes per side until just cooked.
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Add mushrooms and tuna into the soup. Season with salt, pepper mix, and thyme. Let everything simmer gently so flavors blend beautifully.
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In a bowl, whisk egg yolk with cream. Slowly add a ladle of hot soup to the mixture (to temper it), then gently pour everything back into the pot, stirring constantly.
Impotant: Heat should be off or very low — this keeps the soup silky, not scrambled. -
Turn off the heat and let the soup rest for 15 minutes.
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Finish with fresh parsley and serve warm.
Equipment
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 19g30%
- Total Carbohydrate 34g12%
- Dietary Fiber 4g16%
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions and Variations
- No tuna? Use salmon, cod, or shrimp
- Dairy-free: Replace cream with coconut milk
- Extra hearty: Add corn or peas
- Spicier: Increase chili or add black pepper
- Thicker soup: Mash some potatoes directly in the pot
Lighter Option
- Use half the cream or replace with milk
- Skip the egg yolk for fewer calories
- Add extra vegetables for volume without extra fat
