Salmon Zucchini Bisque {AIP, Paleo, Whole30}

This AIP salmon bisque is packed with veggie goodness and is a great way to get your veggies and omega-3. Totally dairy free, paleo and AIP approved!



a bowl of salmon bisque on a red tray



In a previous soup post I admitted that I don’t really know what to call bisque or chowder or soup or stew. Everything in the soup family kind of runs together in my mind and can be defined as a bowl of yumminess. 

If you look up BISQUE on wikipedia this is the definition you’ll find….

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab or crayfish. Also, creamy soups made from roasted and pureed fruits, vegetable or fungi are sometimes called bisques. 

So, based on that definition this isn’t technically a bisque, especially since I read that a true bisque involves browning crustacean shells and then simmering in wine and sometimes even grinding the shells and adding them back into the soup. But, this fish soup seems fancier than the others I’ve made, and since bisque is a fancy french term, to set it apart I’m calling it a bisque.

Here are some of the other fish soup recipes on Adventures in Partaking:

2 bowls of aip salmon bisque ready to be served
Now that we’ve figured out what a bisque is and that this really isn’t one, let’s go ahead and make a pot of soup and call it whatever you want. A friend of mine would call it ‘Bob’ – that’s what she calls anything whose name she can’t remember…but Bob Soup doesn’t make a lot of sense. 🙂


It’s Time for Salmon Zucchini Bisque


Salmon Zucchini Bisque

  • Author: Bethany Darwin
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup


  • 1 TBSP coconut oil
  • 8 cloves garlic – chopped or crushed
  • 1/2 inch piece of ginger – chopped finely
  • 1/2 t sea salt
  • 5 carrots
    1/2 T dried oregano
    1 t turmeric
  • 1 1/2 cups broth
  • 1 cup water
  • 1 1/4 cup coconut milk (1 can)
  • 1 T gelatin
  • 1 can red salmon (6 oz)
  • 1 large zucchini – grated or finely chopped
  • Handful of parsley


  1. chop/ crush garlic and ginger
  2. in a large saucepan over a low heat, heat coconut oil and add garlic and ginger
  3. allow the garlic and ginger to cook for 5-8 minutes until the garlic begins to soften. keep the temperature low enough that the garlic doesn’t brown
  4. while garlic and ginger cook, peel and chop carrots into small pieces
  5. add carrots, salt, oregano, turmeric, broth and water to the pot
  6. bring to a boil and reduce heat. simmer until carrots are soft (20 minutes)
  7. add coconut milk, sprinkle gelatin over the top and stir in to dissolve
  8. use an immersion blender to blend until smooth and creamy
  9. open the can of salmon and dump into a bowl and use a fork to flake the salmon and remove or crush any visible bones & remove big chunks of skin (if you don’t like canned salmon, use a precooked and flaked filet of salmon)
  10. stir salmon and grated or finely chopped zucchini into the soup
  11. allow to simmer for 5 minutes or so until the zucchini is cooked through and remove from the heat
  12. stir in chopped parsley and check for seasoning (more salt might be necessary)
  13. serve with a simple green salad

2 bowls of salmon bisque ready for dinner

Leave a Reply

Your email address will not be published. Required fields are marked *