Skillet Cod Soup: The Easiest One-Pan Recipe!

Skillet cod soup: a comforting embrace in a bowl. This isn’t just any soup; it’s a hug on a chilly evening, a warm memory stirred into a simmering pot, and a surprisingly simple meal bursting with flavor. Skillet cod soup is inspired by my grandmother's resourcefulness and knack for transforming humble ingredients into something extraordinary, it's become a staple in my kitchen and I am sure it will become one in yours.

Why You Will Love This skillet cod soup Recipe

This skillet cod soup is the epitome of comfort food, made even better by its speedy preparation. It’s ready in under 30 minutes, perfect for busy weeknights when you crave something nourishing and delicious. The flaky cod melts in your mouth, and the creamy broth, infused with aromatic herbs and vegetables, is incredibly satisfying.

I remember one particularly rainy day when my kids were little, and everyone was feeling a bit under the weather. I whipped up a batch of this cod soup, and instantly, the mood in the house lifted. The warmth and flavors brought smiles back to their faces, proving that sometimes, the simplest things are the most comforting. That memory is intrinsically linked to this recipe for me.

Ingredients Needed for This skillet cod soup Recipe

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups vegetable broth (or chicken broth)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound cod fillets, cut into 1 inch pieces
• 1 cup heavy cream (or half and half)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Lemon wedges, for serving

How to Make This skillet cod soup Recipe

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 7 minutes.

2. Pour in the vegetable broth (or chicken broth), add the diced tomatoes (undrained), dried thyme, dried rosemary, and red pepper flakes (if using). Bring the mixture to a simmer.

3. Reduce the heat to low, cover the skillet, and let it simmer for 10 15 minutes, to allow the flavors to meld together.

4. Gently add the cod pieces to the skillet, making sure they are submerged in the broth; otherwise, they will not cook properly. Cover the skillet again and cook for 5 7 minutes, or until the cod is cooked through and flakes easily with a fork. Do not overcook the cod, or it will become dry.

5. Stir in the heavy cream (or half and half). Season the soup with salt and pepper to taste.

6. Bring the soup back to a gentle simmer for a few minutes, being careful not to boil. Boil will cook the cod more than it should be.

7. Remove the skillet from the heat and stir in the fresh parsley.

8. Serve the skillet cod soup hot with lemon wedges for squeezing over the top. A simple loaf of crusty bread is perfect for soaking up all the delicious broth.

How to Serve This skillet cod soup Recipe

Serve this incredibly hearty skillet cod soup while piping hot, with a generous squeeze of fresh lemon juice. A warm, crusty baguette or some sourdough bread is essential for dipping into the flavorful broth. For an extra touch of elegance, garnish with a swirl of cream or a sprinkle of fresh dill.

Consider pairing this vibrant soup with a crisp green salad or a side of roasted asparagus. For a complete meal, follow up with a light dessert like my Protein Cookie Recipe.

How to Store This skillet cod soup Recipe

To store leftover soup, first allow it to cool completely at room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days. If you wish to freeze the soup (without the cream), divide it into freezer safe containers, leaving a little room for expansion, and freeze for up to 2 months. Add fresh cream when reheating; this will avoid texture issues.

To reheat the refrigerated soup, gently warm it on the stovetop over medium low heat, stirring occasionally, until heated through. If frozen, thaw overnight in the refrigerator before reheating in the same manner.

Tips to Make This skillet cod soup Recipe

• Ingredient swaps: You can easily substitute the cod with other white fish like haddock or pollock. If you don't have fresh parsley, dried parsley will work in a pinch, but use half the amount.
• Success tips: Don't overcook the cod; it becomes tough and dry quickly. Gently simmer the soup, rather than boiling, to maintain the delicate texture of the fish.
• Common mistakes to avoid: Avoid adding the cream too early, as it can curdle if boiled. Also, be careful not to overseason the soup.
• Pro tips for best results: For a richer flavor, use homemade vegetable broth. Searing the cod very briefly before adding can add an extra layer of smoky flavor.

Helpful Notes for This skillet cod soup Recipe

The quality of your ingredients will greatly impact the final flavor of this soup. Using fresh, high quality cod is crucial for the best taste and texture. If fresh cod isn’t available, frozen cod can be used, but make sure it is fully thawed and patted dry before adding it to the soup.

Feel free to adjust the amount of red pepper flakes to your liking, or omit them altogether for a milder flavor. Similarly, you can substitute half and half for the heavy cream to lighten the soup.

Variation of This skillet cod soup Recipe

For a Mediterranean twist on this skillet cod soup, add a handful of Kalamata olives and sundried tomatoes. A splash of dry white wine during the simmering process can also add depth of flavor. A swirl of pesto on top would be amazing. Alternatively, a squeeze of lime over the Hamachi Crudo would certainly make the dish interesting.

In the fall, butternut squash adds a lovely sweetness and creamy texture to the soup. Likewise, in the spring, asparagus tips and fresh peas are a delicious addition if you are tired of making our Vegan Waffle Recipe.

Frequently Asked Questions

Skillet Cod Soup: The Easiest One-Pan Recipe!

A comforting and flavorful skillet cod soup, ready in under 30 minutes! This easy recipe features flaky cod, aromatic vegetables, and a creamy broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Soup
Cuisine: American

Nutrition:
Calories: 320
Protein: 25g
Carbs: 10g
Fat: 20g

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups vegetable broth (or chicken broth)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound cod fillets, cut into 1 inch pieces
• 1 cup heavy cream (or half and half)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Pour in the vegetable broth (or chicken broth), add the diced tomatoes (undrained), dried thyme, dried rosemary, and red pepper flakes (if using). Bring the mixture to a simmer.
3. Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, to allow the flavors to meld together.
4. Gently add the cod pieces to the skillet, making sure they are submerged in the broth. Cover the skillet again and cook for 5-7 minutes, or until the cod is cooked through and flakes easily with a fork. Do not overcook the cod, or it will become dry.
5. Stir in the heavy cream (or half and half). Season the soup with salt and pepper to taste.
6. Bring the soup back to a gentle simmer for a few minutes, being careful not to boil.
7. Remove the skillet from the heat and stir in the fresh parsley.
8. Serve the skillet cod soup hot with lemon wedges for squeezing over the top. A simple loaf of crusty bread is perfect for soaking up all the delicious broth.

Notes

• You can use frozen cod fillets, just make sure to thaw them completely before adding them to the soup. Pat them dry with paper towels to remove excess moisture before cooking. For a richer flavor, use homemade vegetable broth.