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Greek Halibut Soup

The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.

This Greek Halibut Soup is warm and flavorful, making it perfect for the cold weather. It’s a great addition to your weeknight meal plan, but is also great for holiday entertaining if seafood is a part of your traditions!

Featuring Greek-inspired flavors, fresh halibut fillets from Heinen’s Seafood Department are cut into chunks and cooked in Heinen’s vegetable broth that is flavored with paprika, oregano, bay leaf and fire-roasted tomatoes. The soup is finished with Heinen’s pre-spiralized zucchini, from the Produce Department, fresh herbs and crumbly soft feta cheese.

I like to serve this soup as a main dish during the week with crusty bread or as a beautiful first course at a holiday gathering. It comes together really quickly, which makes it perfect for any occasion.

You can modify this soup by using any semi-firm white fish, a variety of spices like Italian seasoning, cumin or chili powder or beans like white beans or chickpeas.

Greek Halibut Soup
Greek Halibut Soup
Cook time:
Prep time:
Total time:



  • 2 tsp. Heinen's olive oil
  • 1 carrot, diced
  • 1 celery, diced
  • 1/2 red bell pepper, seeded and diced
  • 1/2 small red onion, diced
  • 1/4 tsp. Heinen's crushed red pepper (optional)
  • 1/4 tsp. Heinen's cayenne pepper (optional for spice)
  • 1/2 tsp. Heinen's paprika
  • 1 tsp. Heinen's oregano
  • 3 Tbsp. Heinen's tomato paste
  • 2 Heinen's bay leaves
  • 1 15 oz. can Heinen's fire roasted diced tomatoes
  • 4 cups Heinen's vegetable broth
  • 1 1/2 lbs. fresh halibut fillets, cut into 1 1/2-inch chunks
  • Juice of 1/2 lime
  • 1 package Heinen's pre-spiralized zucchini
  • Fresh cilantro, for garnish
  • Fresh parsley, for garnish
  • Fresh dill, for garnish
  • Green onions, chopped for garnish
  • Lime wedges, for serving


  1. In a large pot, heat the olive oil over medium heat.
  2. Add the carrot, celery, red bell pepper, red onion and garlic. Sauté until the onion and bell pepper are soft, about 5 minutes.
  3. Add the crushed red pepper, cayenne pepper, paprika and oregano and sauté for another minute. Stir in the tomato paste and continue to sauté for another minute.
  4. Add the bay leaves, diced tomatoes and vegetable broth. Simmer for 15 minutes.
  5. Add the halibut and cook for 5 minutes, or until the fish is cooked through. Do not overcook the fish.
  6. Stir in the lime juice, zucchini noodles, parsley, cilantro, dill and green onions.
  7. Serve with lime wedges.

Greek Halibut Soup

Julia Joliff
By Julia Jolliff
Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

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