Healthy Seafood Soups

Seafood, such as fish, clams and shrimp, are low-fat and low-calorie foods you can add to soups to create healthy, tasty meals. Some seafood soups are cream based, which adds saturated fat and calories, but replacing these ingredients with more nutritious options will help you prepare healthy seafood soups. Using seafood as an add-in is another way to boost the nutrition of your favorite soups.

Lobster Bisque

Lobster provides you with several grams of protein and can enhance the nutrition of a bisque soup. Traditional bisque relies on the addition of heavy cream, notes Good Housekeeping, creators of "The All New Good Housekeeping Cookbook," but replacing it with milk can create a healthy seafood soup that is also a notable source of calcium and protein. Chop carrot, celery, onion and garlic and saute in a drizzle of olive oil until soft. Stir in tomato paste, lobster meat, water, low-fat, low-sodium clam juice, parsley and thyme. Bring to a boil and then simmer for about 30 minutes. Whisk some flour with skim or reduced fat milk and slowly stir into the soup. Cook until the soup thickens slightly to create a soup with fewer than 300 calories per serving.

Hot and Sour Soup with Shrimp

Hot and sour soup blends several types of vegetables with broth and a protein source, which makes it a nutrient-dense and low-fat meal option. Matthew Locricchio and Jack McConnell recommend in their book, "The Cooking of Thailand," that adding shrimp to your soup will enhance the taste. Shrimp adds only a few calories and hardly any fat. Combine chicken broth, mushrooms, vinegar, soy sauce, ginger and pepper in a large stockpot and bring to a boil. Stir in peeled and deveined shrimp and some tofu and bring to boiling again. Simmer the soup while mixing cornstarch and cold water. Add to the soup and boil until it begins to thicken. Add peas, shredded carrots, green onion and one beaten egg. Stir until the egg is cooked through.

Seafood, Vegetable and Rice Soup

Adding seafood to a vegetarian soup can increase the protein and enhance the taste as well. Combine canned tomatoes, cubed potatoes, sliced carrots, chopped celery and minced onions in a stockpot with vegetable broth. Bring to a boil and then simmer until the vegetables are tender. Add peeled and deveined shrimp, fresh crab meat and chopped fish, such as halibut or flounder, frozen corn kernels, frozen peas, frozen green beans and cooked rice. Bring to a boil and then simmer until the seafood is cooked through. Substitute any type of fish for the halibut or flounder or replace the crab with lobster to change the taste without decreasing the nutrition.