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Tomato Seafood Chowder

Томатный Суп с Морепродуктами, tomato seafood chowder

Tomato Seafood Chowder

This thick, rich and fragrant tomato seafood soup reminds me of my beloved and “tasty” Italy. What a pity that I had to give up on many classic dishes of this country because of the transition to a low-carb diet. But on the other hand, on keto there are no restrictions for fish and seafood, and I am extremely happy about this.

servings orangeCSS 196px
servings: 8
energy orangeCSS 196px
calories: 154
prep time orangeCSS 196px
prep. min: 10
cook time orangeCSS 196px
cooking, min: 50

Nutritional info (per serving)

calories: 154
fat: 5.6 g
saturates: 1.1 g
carbs: 10.2 g
sugars: 4.9 g
dietary fiber: 1.9 g
protein: 16.4 g
sodium: 354 mg

Net carbs: 8.7 g

You'll need

2 tbsp  olive oil
1 medium onion, sliced ​
2 celery stalks, diced
2 cloves of garlic, crushed
1 can (800 g / 15 oz) diced tomatoes
Swerve sweetener
1 tsp dry basil
1 tsp dry oregano
1 l fish or vegetable broth
400 g frozen seafood coctail (shrimp, mussels, squid), thawed
200 g cod fillet, cut into small pieces
A handful of finely chopped parsley


Heat the oil in a deep saucepan or pot.  Add onion and celery, fry until soft. Add garlic and fry for a couple of minutes, stirring. Then pour the tomatoes along with the juice, mix everything well and bring to a boil. Season to taste. Reduce heat to medium and cook for about 10-15 minutes.

Remove the pot from the heat. Using an immersion blender,  blend the soup until smooth.

Return the pot to the stove. Pour the broth and bring the soup to a boil. Add fish and seafood. Simmer for another 10 minutes.
To serve, sprinkle the soup with finely chopped parsley.

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