This delicious Mary Berry Smoked Haddock Soup is a quick and creamy dish perfect for a cozy meal. Packed with tender smoked haddock, fresh tomatoes, and a touch of double cream, it’s both hearty and nutritious. You can easily adapt it with common ingredients for a comforting, homemade treat.

This Smoked Haddock Soup with Mustard Croûtes Recipe Is From Family Sunday Cookbook by Mary Berry

Ingredients Needed

1 large onion, finely chopped
350g potatoes, peeled and finely chopped
2 tbsp olive oil
600ml milk
350g smoked haddock, skinned and finely diced
Salt and freshly ground black pepper, to taste
2 medium tomatoes, skinned, deseeded, and finely chopped
4 tbsp double cream
A good grating of nutmeg
A dash of Tabasco
2 large tbsp chopped fresh flat-leaf parsley

How To Make Smoked Haddock Soup

Cook the Vegetables: Heat the olive oil in a large saucepan over high heat. Add the finely chopped onion and potatoes, and fry for 1 minute. Pour in 300ml boiling water, reduce the heat, cover, and cook for about 20 minutes, or until the vegetables are soft. Use a hand blender or potato masher to blend or mash the vegetables until smooth.
Simmer the Haddock: In a separate pan, bring the 600ml milk to a boil, then add the diced haddock. Simmer gently for about 4 minutes, or until the haddock is cooked through.
Combine the Soup: Add the haddock and milk mixture to the mashed vegetables, stirring to combine. Season with salt and pepper, then add the chopped tomatoes, double cream, a grating of nutmeg, Tabasco, and 1 tbsp of chopped parsley. Stir until everything is well mixed.
Serve: Ladle the soup into hot bowls and garnish with the remaining chopped parsley. Serve hot and enjoy!

Recipe Tips

Use Fresh Smoked Haddock: For the best flavour and texture, choose fresh smoked haddock. Frozen haddock can work, but fresh will make the soup taste much better.
Don’t Overcook the Haddock: Simmer the haddock gently for about 4 minutes. Overcooking can make it tough and dry, so keep an eye on it.
Adjust the Cream: Add more double cream if you prefer a richer, creamier texture. You can also use a splash of milk for a lighter version.
Mash the Vegetables Well: Make sure to mash or blend the vegetables until smooth. This gives the soup a velvety texture that makes it more comforting.
Season to Taste: Taste the soup before serving and adjust the seasoning. Sometimes a little extra salt or pepper can bring out the flavours perfectly.

How To Store Leftovers

Refrigerate: Store leftovers smoked haddock soup in an airtight container in the fridge for up to 2 days.
Freeze: Freeze leftovers smoked haddock soup in a container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and heat gently on the stove.
Reheating: Reheat leftovers on the stove over low heat for 5-7 minutes, stirring occasionally, or in the microwave for 2-3 minutes, stirring halfway through.

Nutrition Facts

Serving Size: 1 serving (approximately 300g)

Calories: 177
Total Fat: 5.4g
Saturated Fat: 1.8g
Sodium: 660mg
Total Carbohydrate: 18.9g
Dietary Fiber: 0.4g
Sugars: 5.7g
Protein: 9.4g

Try More Mary Berry Recipes:

Mary Berry Smoked Haddock Soup

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

177

kcal

Ingredients

1 large onion, finely chopped
350g potatoes, peeled and finely chopped
2 tbsp olive oil
600ml milk
350g smoked haddock, skinned and finely diced
Salt and freshly ground black pepper, to taste
2 medium tomatoes, skinned, deseeded, and finely chopped
4 tbsp double cream
A good grating of nutmeg
A dash of Tabasco
2 large tbsp chopped fresh flat-leaf parsley

Directions

Cook the Vegetables: Heat the olive oil in a large saucepan over high heat. Add the finely chopped onion and potatoes, and fry for 1 minute. Pour in 300ml boiling water, reduce the heat, cover, and cook for about 20 minutes, or until the vegetables are soft. Use a hand blender or potato masher to blend or mash the vegetables until smooth.
Simmer the Haddock: In a separate pan, bring the 600ml milk to a boil, then add the diced haddock. Simmer gently for about 4 minutes, or until the haddock is cooked through.
Combine the Soup: Add the haddock and milk mixture to the mashed vegetables, stirring to combine. Season with salt and pepper, then add the chopped tomatoes, double cream, a grating of nutmeg, Tabasco, and 1 tbsp of chopped parsley. Stir until everything is well mixed.
Serve: Ladle the soup into hot bowls and garnish with the remaining chopped parsley. Serve hot and enjoy!

Notes

Use Fresh Smoked Haddock: For the best flavour and texture, choose fresh smoked haddock. Frozen haddock can work, but fresh will make the soup taste much better.
Don’t Overcook the Haddock: Simmer the haddock gently for about 4 minutes. Overcooking can make it tough and dry, so keep an eye on it.
Adjust the Cream: Add more double cream if you prefer a richer, creamier texture. You can also use a splash of milk for a lighter version.
Mash the Vegetables Well: Make sure to mash or blend the vegetables until smooth. This gives the soup a velvety texture that makes it more comforting.
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