Creamy Crab Soup Everyone Will Love

This Crab Soup is a creamy, hearty soup that will be loved by all. This recipe is perfect for a cold winter day or any day you want something comforting.

Ingredients: 1 lb crabmeat 1 onion, diced 3 cloves garlic, minced 1 red pepper, diced 4 cups chicken broth 1 cup heavy cream 1 tsp Old Bay seasoning Salt and pepper to taste Instructions: In a large pot, sauté the onion and garlic in olive oil until softened. Add the red pepper and sauté for another few minutes. Add the chicken broth and bring to a boil. Reduce heat to low and add the crabmeat. Simmer for 10-15 minutes. Stir in the heavy cream and Old Bay seasoning. Season with salt and pepper to taste. Serve hot with some crusty bread on the side. Enjoy!

Crab Meat Soup with a Twist

This crab soup recipe is a great way to use up leftover crab meat. It's also a fun and easy soup to make with kids.

Ingredients:

1 tablespoon olive oil 1 onion, diced 1 carrot, diced 2 celery stalks, diced 3 cloves garlic, minced 8 cups chicken or vegetable stock 2 cups cooked crab meat, shredded or chopped 1/4 cup fresh parsley, chopped 1 teaspoon Old Bay seasoning juice of 1 lemon salt and pepper to taste crostini or croutons for serving (optional) Instructions:

In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, carrot, celery and garlic and cook until softened, about 5 minutes. Add the stock and bring to a simmer.

Add the crab meat and cook until warmed through, about 5 minutes. Stir in the parsley, Old Bay seasoning and lemon juice. Season with salt and pepper to taste. Serve with crostini or croutons if desired. Enjoy!

Homemade Creamed Crab Meat Soup

This soup is perfect for a cold winter night!

Ingredients:

1 lb. cooked crabmeat 1 can (10 3/4 oz) condensed cream of mushroom soup 1 can (10 3/4 oz) condensed cream of celery soup 1 cup milk 1 small onion, chopped 2 tablespoons butter or margarine 3 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon dried thyme leaves 1/8 teaspoon pepper Dash cayenne pepper 3 cups hot water Garnish: Chopped fresh parsley

Instructions:

In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low; simmer for 30 minutes, stirring occasionally. Garnish with chopped fresh parsley if desired.

A Delicious and Nutritious Crab Soup

This crab soup is perfect for a winter meal. It is easy to make and very hearty. The soup is loaded with fresh vegetables and crab meat, which makes it both tasty and nutritious.

Ingredients:

1 lb. crab meat 3 carrots, chopped 2 celery stalks, chopped 1 onion, chopped 3 cloves garlic, minced 1 green bell pepper, seeded and chopped 4 cups chicken or vegetable stock 1 cup white wine 1 tablespoon Worcestershire sauce 1 teaspoon Old Bay seasoning 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons cornstarch 2 tablespoons cold water Fresh parsley leaves, for garnish (optional) Directions:

In a large pot over medium heat, combine the crab meat, carrots, celery, onion, garlic, bell pepper, stock, wine, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Bring to a simmer and cook for 10 minutes.

In a small bowl, whisk together the cornstarch and cold water until smooth. Add to the soup and cook for 5 minutes more or until thickened. Serve hot with fresh parsley leaves if desired.

Crab Soup that's Simply Delicious

The weather is finally starting to cool down, and that means one thing: it's crab soup season! This delicious, hearty soup is perfect for a chilly day. Plus, it's easy to make and doesn't require many ingredients.

Ingredients:

1/2 cup chopped onion 1 tablespoon olive oil 1/4 teaspoon dried thyme 1 bay leaf 8 cups chicken broth or stock 1 1/2 cups water 3 cloves garlic, minced 1 1/2 teaspoons salt Freshly ground black pepper to taste 2 cups fresh white corn kernels (from about 4 ears) 3 tablespoons butter, melted 3 tablespoons all-purpose flour 1 cup half-and-half cream 1 pound lump crabmeat, picked over for shells and cartilage Snipped fresh parsley leaves (optional) Lemon wedges (optional)

Instructions:

In a large saucepan or Dutch oven over medium heat, sauté the onion in the oil until softened. Stir in the thyme, bay leaf, chicken broth or stock, water, garlic, salt, and black pepper. Bring to a boil. Add the corn kernels and return to a boil. Reduce the heat and simmer for 15 minutes. Discard the bay leaf.

In a small bowl, whisk together the melted butter and flour until smooth. Stir into the soup until thickened. Stir in the half-and-half cream and crabmeat until heated through. If desired, sprinkle with parsley leaves and serve with lemon wedges. Enjoy!