Smoked Salmon Cream Cheese Soup

 I know, I know, this is a weird one, but work with me here and imagine this.  You know how sometimes you have a bagel, and you spread it with vegetable cream cheese?  Cream cheese that has been mixed up with chopped veggies like spinach, maybe a little tomato, maybe some chopped onion, maybe some herbs like chives and dill?  And then you top it with a little bit of lox or smoked salmon?  (Digression: can someone tell me if lox and smoked salmon are the same thing?  I should know, but I don’t.)

Anyway, imagine that…still with me?  Now, take that scrumptious bagel topping and (work with me here), imagine it as a warm and creamy soup.  The cheese is all melted and smooth and creamy, the veggies are cooked and mixed throughout the cheese, the herbs are sprinkled throughout, and in the midst of all of this are pieces of salty, delicious smoked salmon.  And if you still aren’t convinced (and the Southern husband wasn’t when I first mentioned I would be making this for dinner), see if this helps: this recipe is from the always fabulous SILVER PALATE GOOD TIMES COOKBOOK.

Now, the Silver Palate and I can’t BOTH be wrong, can we?  We can’t.  Just ask the Southern husband, who after having it for dinner is now hoarding the leftovers for his lunch tomorrow.  That’s the true test if you ask me…leftover hoarding.

Give it a try and see what you think!
Smoked Salmon Cream Cheese Soup, adapted from SILVER PALATE GOOD TIMES COOKBOOK 

Smoked Salmon Cream Cheese Soup
  • ¾ stick butter
  • 1½ cup chopped onion
  • ¾ cup chopped fresh dill
  • 2 ripe tomatoes, seeded and chopped
  • 8 ounces smoked salmon, cut into 1 inch pieces
  • 2 tablespoons flour
  • 8 cups water
  • fresh ground pepper, to taste
  • 2 cups fresh spinach, washed and chopped
  • 2 eight ounce packages cream cheese, sliced into 8 pieces each
  • ⅓ cup vodka
  • 2 tablespoons fresh lemon juice
  • Snipped fresh chives, for garnish
  1. Melt butter in medium size saucepan over medium heat. Add onion and saute until soft, about 10 minutes.
  2. Stir in dill, tomatoes and salmon and cook 3 minutes. Add flour and cook 1 minute more. Gradually stir in water and heat to boiling. Reduce heat and simmer for 20 minutes.
  3. Season with pepper, stir in spinach and simmer 5 more minutes. Now stir in cream cheese, one piece at a time, allowing each piece to melt into the soup. When all the cheese is added and the soup is smooth, stir in the vodka and lemon juice. Taste for seasonings, and ladle into bowls. Garnish with chives and serve.



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  1. I'll be honest. I was not convinced. Then I thought a little bit more about the cream cheese and salmon combo. And then i realized that no matter what you did to it, it would be fantastic.

    Oh and lox and smoked salmon are not the same thing. Smoked salmon is smoked and lox is cured (basically just salted and dried).

  2. Jennifurla says:

    I dont know the answer to your question but lately your recipes are just TO DIE FOR. I love the idea of this and I am not even the biggest fan of lox.

  3. You had me at vodka

  4. Oh this is such a Keeper !
    I will do just that, keep it until cold weather and then I am definitely making this. I can't remember when I had a bagel with cream cheese and salmon:(

  5. what interesting ingredients!!! looks really good

  6. I definitely was skeptical, but I love bagels with cream cheese and smoked salmon, so I can see how this combination would work in other forms. Thanks for sharing!

  7. I have definitely been in a soup mood recently, thank you for the recipe!

  8. OMG THIS LOOKS LIKE HEAVEN IN MY MOUTH. i want. i need. i must make it.

  9. IronmanDunn says:

    Looks like yet another recipe from your site I am going to try.

    Can you clarify the "2 packages cream cheese" for me? What size of packages?

  10. Smoked salmon might just be my favourite food ever. I love the sound of this!

  11. I made this last week and it was SOO good! It wasn't as thick as I'd like so I added some rice flour (I'm gluten free) and it thickened it right up. Delicious, and even better as leftovers!

  12. Kate Morgan Jackson says:

    Ironman: Sorry about that! Two 8 ounce packages cream cheese. Have fun with the soup! :)

  13. Anonymous says:

    Smoked salmon is cured and smoked over heat, and lox is cured and cold smoked, so it's still tender. It's traditional to slice it into very thin slices to serve, which is easy because it's still tender and not flaky. Love this recipe – may try it tonight!

  14. I love this! All my clothes fell off when i tried it. All of them. My boyfriend love it…the soup.

  15. It sounds amazing but do you have a suggestion for substituting out the cream cheese? My boyfriend has a ridiculous phobia.

    • Oh gosh, that’s a tough one. Does he like sour cream? That MIGHT be a shot…although I would be careful not to bring it to a boil as it might separate. But not sure about it, it’s just a thought!

  16. Scott Anderson says:

    Fancy trying this recipe, but how much is 3/4 stick butter? Never heard of this mesure before.

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