Melt butter in a medium stockpot over medium heat.
Add onions, mushrooms and garlic and sauté for 7 to 10 minutes.
Add tomato soup, smoked salmon, tomatoes, parsley, cilantro, dill, black pepper and red pepper flakes. Cook until heated through.
Slowly add cream to the soup.
Stir in fresh salmon and simmer for 5 minutes.
Salt to taste and garnish with fresh dill.