Every now and then, you hit that point where chicken, beef, and pork just don’t excite you anymore—but you still crave something savory, comforting, and full of flavor. That’s when a steaming bowl of seafood soup comes to the rescue. Light yet satisfying, it’s the kind of meal that warms you from the inside out and brings a fresh twist to your dinner table.
This soup is not only easy to make but also incredibly versatile—it pairs beautifully with Asian-inspired dishes or your everyday meals.
In my family, my kids always love having bread with their soup (honestly, any kind of soup), while I lean toward rice—sometimes plain white rice, sometimes fried rice—alongside a portion of green salad or roasted vegetables to balance the flavors. On weekends, we like to go all out with extras like crispy fried dumplings or golden spring rolls to make the meal feel like a little feast.
Best of all, you can mix and match different types of seafood to suit your taste, and I’ll show you exactly how. So grab your pot, let those delicious aromas fill your kitchen, and keep reading for my best tips to make this soup truly unforgettable.
Spicy Seafood Soup with Squid and Fresh Herbs
4
servings15
minutes30
minutesThis flavorful and hearty soup is perfect for a chilly evening. The rich, tomato-based broth is infused with garlic, chili, and white wine, creating a perfect backdrop for tender squid.
Ingredients
- For the Soup Base:
2 tbsp olive oil
1 large yellow onion, finely chopped
4-5 cloves garlic, thinly sliced
1 tsp red pepper flakes (or more, to taste)
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
1 (28-ounce) can whole peeled tomatoes, crushed by hand
4 cups seafood or vegetable broth
1 bay leaf
1/2 tsp dried oregano
Salt and black pepper to taste
- For the Seafood and Garnish:
1.5 lbs squid, cleaned and cut into 1-inch rings (tentacles kept whole)
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped (for garnish, as pictured)
1 lime, cut into wedges (for serving)
Crusty bread for dipping (optional)
Directions
- Sauté the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
Add the sliced garlic and red pepper flakes and cook for another 1-2 minutes until fragrant, being careful not to let the garlic burn. - Deglaze and Add Tomatoes:
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
Let the wine simmer for about 2 minutes, until it has reduced slightly.
Add the crushed tomatoes, seafood broth, bay leaf, and dried oregano. Stir to combine. - Simmer the Broth:
Bring the soup to a gentle boil, then reduce the heat to low. Let the soup simmer, uncovered, for at least 20 minutes to allow the flavors to meld.
Season with salt and pepper to your liking. - Cook the Squid:
Add the cleaned squid rings and tentacles to the simmering soup.
Cook for just 3-5 minutes, or until the squid is opaque and tender. Be careful not to overcook the squid, as it can become tough and rubbery. - Finish and Serve:
Remove the bay leaf from the soup.
Stir in the fresh parsley.
Ladle the hot soup into bowls.
Garnish generously with fresh cilantro and serve immediately with a lime wedge on the side and a slice of crusty bread for dipping.
How to Take Your Seafood Soup from Good to Unforgettable
The recipe above is perfect for days when you don’t have much time to prep or cook. But if you happen to have a little extra time—and you taste your seafood soup and think, This could use a touch more magic—then you’re in for a treat.
Today, I’m sharing two simple yet game-changing ways to transform a good soup into one that has everyone coming back for seconds (and maybe even asking for the recipe).
1. Improve the Broth
The broth is the heart and soul of your soup. When it’s rich and layered with flavor, the rest of the ingredients shine.
Make Your Own Seafood Stock:
Don’t throw away those shrimp shells or squid trimmings! They’re your secret weapon for a deeply flavorful base. Sauté them with onions and celery until fragrant, then add water and let it simmer for 20–30 minutes. This homemade stock beats store-bought every time, and your kitchen will smell incredible.
Build Layers of Flavor:
- Spice Things Up: Red pepper flakes are great, but a little variety can make things exciting. Add minced jalapeño or serrano peppers for fresh heat, or a spoonful of Korean gochujang or gochugaru for both spice and a gorgeous color.
- Aromatic Boost: Garlic and onion are classics, but why not invite ginger, shallots, or even a bruised stalk of lemongrass to the party? Lemongrass, in particular, adds a bright, citrusy lift that pairs beautifully with seafood.
- Bloom Your Spices: Before adding liquids, sauté your spices—paprika, cumin, chili flakes—in oil for a minute. This releases their essential oils, making them taste richer and more vibrant.
Enrich the Base:
A splash of full-fat coconut milk adds a creamy, tropical vibe, while fish sauce or soy sauce delivers a deep umami kick.
2. Upgrade the Seafood
Squid is fantastic—tender, sweet, and full of character—but why not make the pot even more exciting?
Add Variety:
Mix in shrimp, mussels, clams, or chunks of firm white fish like cod or halibut. Just be mindful of cooking times: mussels and clams go in first (until they open), fish next, and shrimp and squid last, as they cook in just minutes.
Prep Like a Pro:
- Squid: Score the inside with a crisscross pattern before slicing into rings. This helps them curl up nicely and keeps them tender.
- Mussels & Clams: Soak and scrub them well to remove grit, and toss any that stay closed after cooking—they’re not safe to eat.
When you start with a broth that’s brimming with depth and layer in fresh, perfectly cooked seafood, you’re not just making soup—you’re creating a memory. It’s the kind of dish that makes people linger at the table, talking and laughing, long after the bowls are empty.
If you give these tips a try, I’d love to hear what twists you add—because the best seafood soups are the ones that carry a little bit of the cook’s personality in every spoonful.
Enjoy cooking, share it with loved ones, and let this soup become one of those comforting meals you come back to again and again.
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