Salmon bisque and 15 additional soup recipes to warm you up tonight

Keep it simple tonight with a warm bowl of soup. We’ve compiled 16 of our favorite recipes for you from our recipe database, from a potato green chile soup with just the right amount of heat, to Manhattan clam chowder, a hearty bowl of Jalisco-style pozole or a smoky black bean stew.

And if you’re a salmon fan, you’ll love this rich bisque. With the depth of flavor, you’d never guess it comes together in less than an hour. Butter, leeks, mushrooms and garlic form the base to this soup, layered with crushed tomatoes, chopped fresh herbs and cubes of fresh salmon. The salmon cooks in just minutes, the fragrant soup thickened at the end with cream. Yes, it’s that easy.

Check out some of our favorite soup recipes »

ROBIN’S SALMON BISQUE

Total time: 45 minutes | Serves 4 to 8

Note: Adapted from Robin’s Restaurant in Cambria, Calif.

1/4 cup salted butter

1 cup sliced leeks

1 cup sliced white mushrooms

1 tablespoon minced garlic

2 3/4 cups (22 ounces) clam juice

2 cups crushed tomatoes

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh dill, plus fresh sprigs for garnish

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups cubed fresh salmon (bones removed and cut into 1/2-inch cubes), about 1 1/2 pounds

2 tablespoons flour

2 cups heavy cream

1. Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.

2. Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3 to 5 minutes.

3. While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.

4. Ladle the soup into bowls, and serve garnished with dill sprigs.

Each serving: 475 calories; 21 grams protein; 10 grams carbohydrates; 2 grams fiber; 40 grams fat; 20 grams saturated fat; 147 mg cholesterol; 4 grams sugar; 535 mg sodium.

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noelle.carter@latimes.com

@noellecarter