This velvety salmon soup with vegetables can be ready to serve in about half an hour. It’s a great warm-up for a chilly day. You might accompany it with crisp crackers or crusty bread and a platter of sliced tomatoes.

1. Heat oil in large pan. Add onion, celery, bell pepper and potatoes, lightly sauté about 5 min.

2. Add salmon, thyme, marjoram, tomato paste, paprika, white pepper, salt, chicken broth and half-and-half. Stir mixture and bring to a gentle boil, simmer for about 15 min or until potatoes are tender.

Enjoy!