Best 9 Cream Of Crab Broccoli Soup Recipes

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Welcome to the world of creamy crab and broccoli soup! This delightful soup is a seafood lover's dream with its succulent crab meat, tender broccoli florets, and velvety cream sauce. Perfect for those cozy nights in or even special occasions, this soup will warm your heart and satisfy your taste buds. With so many variations and simple ingredients, you'll be able to create a creamy crab and broccoli soup that's uniquely yours. So grab your pots and spoons, and let's embark on a culinary journey to create the best cream of crab and broccoli soup.

Here are our top 9 tried and tested recipes!

CREAM OF BROCCOLI-CRAB SOUP



Cream of Broccoli-Crab Soup image

Provided by BURGEDS

Time 29m

Yield 4

Number Of Ingredients 14

2 heads broccoli, chopped
1 onion, chopped
2 cans crab meat, drained
OR
1/2 pound fresh cleaned crab meat
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-fat milk (I use evaporated)
2 cups half-n-half cream
2 tablespoons chicken bouillon granules
1/4 teaspoon salt (more if needed)
1/8 teaspoon fresh ground black pepper
1 pinch cayenne pepper
1 pinch thyme

Steps:

  • Cook broccoli in a saucepan of water until just tender (do not overcook); drain, then pulse in a food processor. In a large saucepan over medium-high heat, saute onion in butter, until tender. Add flour, cook and stir to make a roux. Slowly add milk, stirring constantly, until soup base thicken. Reduce heat; add broccoli, cream, chicken bouillon, salt, pepper, cayenne, and thyme. Fold in crab meat, heat thoroughly.

Nutrition Facts :

CREAMY CRAB AND BROCCOLI SOUP



Creamy Crab and Broccoli Soup image

Make and share this Creamy Crab and Broccoli Soup recipe from Food.com.

Provided by Aroostook

Categories     Crab

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup onion, diced
1/4 cup green bell pepper, diced
1/4 cup celery, diced
3 sprigs fresh basil
1 tablespoon chopped garlic
1/4 lb butter
1 quart milk
1 quart heavy cream (or two cans of evaporated milk + ½ c. water)
4 heads broccoli, sliced thin
1 lb crabmeat
1 teaspoon cayenne pepper
1 teaspoon black pepper
salt

Steps:

  • Melt butter in soup pot, add onion, bell pepper, celery and garlic and sauté for 5 minutes.
  • Turn heat to low, add flour to make roux.
  • Blend in milk and cream, mix well.
  • Add cayenne pepper, pepper and salt to taste.
  • When slightly thick, add broccoli and crabmeat.
  • Simmer for 10 minutes.

Nutrition Facts : Calories 749.9, Fat 61.5, SaturatedFat 37.7, Cholesterol 234.4, Sodium 764.1, Carbohydrate 31.2, Fiber 8.3, Sugar 5.9, Protein 25.8

CREAMY CORN CRAB SOUP



Creamy Corn Crab Soup image

This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
3 cups chicken broth
3 cups frozen corn
3 medium potatoes, peeled and diced
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup whole milk
1/4 teaspoon pepper, plus more for optional topping
Minced chives and crushed red pepper flakes, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.

Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

CREAM OF BROCCOLI SOUP



Cream of Broccoli Soup image

This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 7

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 pound broccoli, cut into florets, stems peeled and chopped
1/4 cup heavy cream
Coarse salt and ground pepper

Steps:

  • In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
  • Add flour and cook, stirring, until combined, 1 minute.
  • Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
  • Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.
  • Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
  • Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Nutrition Facts : Calories 268 g, Fat 18 g, Fiber 5 g, Protein 10 g, SaturatedFat 11 g

BEST CREAM OF BROCCOLI SOUP



Best Cream Of Broccoli Soup image

This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).

Provided by Jessie A.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 35m

Yield 6

Number Of Ingredients 8

5 tablespoons butter, divided
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

Steps:

  • Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g

CREAM OF BROCCOLI SOUP II



Cream of Broccoli Soup II image

Bright broccoli florets make this creamy soup eye-appealing and extra delicious.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Yield 8

Number Of Ingredients 12

8 cups chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup chopped onion
¾ cup chopped celery
1 tablespoon salt
1 pinch ground white pepper
2 cups milk
⅓ cup cornstarch
¼ cup water
3 cups fresh broccoli florets, cooked
1 ½ cups shredded American cheese
1 ½ cups shredded Cheddar cheese

Steps:

  • In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
  • Add milk and bring to a boil.
  • In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.

Nutrition Facts : Calories 309.4 calories, Carbohydrate 16 g, Cholesterol 49.6 mg, Fat 18.8 g, Fiber 1.4 g, Protein 18.5 g, SaturatedFat 10.7 g, Sodium 2389.2 mg, Sugar 5.6 g

CREAM OF BROCCOLI SOUP I



Cream of Broccoli Soup I image

A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 40m

Yield 6

Number Of Ingredients 11

4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
⅓ cup all-purpose flour
2 tablespoons chicken bouillon powder
2 ½ cups whole milk
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese

Steps:

  • In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
  • In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
  • In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
  • Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 17.2 g, Cholesterol 23.4 mg, Fat 11.4 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 5.1 g, Sodium 901 mg, Sugar 7.3 g

CREAM OF CRAB BROCCOLI SOUP RECIPE



Cream of Crab Broccoli Soup Recipe image

Provided by á-24734

Number Of Ingredients 13

8 oz. Pkg. Alaskan King Crab, thawed
10 oz, Pkg. Frozen Chopped Broccoli
1/2 Cup Onion. chopped
3 Tbs. Butter
2 Tbs. Flour
2 Cups Milk
2 Cups Half & Half
2 Chicken Bouillon Cubes
1/2 tsp. Salt
1/8 tsp. Black Pepper
1/8 tsp. Thyme
1 Tbs. Worcestershire Sauce
4-6 Tbs. Sherry

Steps:

  • Drain and slice crab; set aside. Cook broccoli according to package directions; set aside. Saute onion in butter and blend in flour. Add milk and half and half and cook until thickened and smooth, stirring constantly. Dissolve bouillon cubes in hot soup. Add salt, pepper, thyme, Worcestershire sauce, crab and broccoli and heat through. Pour 1-2 Tbs. of sherry into each serving bowl. Ladle soup into bowls and serve immediately.

FRANK'S CREAM OF CRAB SOUP



Frank's Cream of Crab Soup image

Make and share this Frank's Cream of Crab Soup recipe from Food.com.

Provided by Chalsea

Categories     Crab

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

6 tablespoons butter
2 small potatoes, peeled and cut into medium dice
1 small onion, finely diced
1 tablespoon dry mustard
1 teaspoon salt
2 tablespoons Old Bay Seasoning
1/4 cup flour
1/4 teaspoon pepper
4 cups half-and-half
2 cups milk
1 lb crabmeat (picked over for shells)
2 tablespoons dry sherry (optional)
1 tablespoon parsley

Steps:

  • In soup pot, melt the butter over medium heat.
  • Add onion, saute for 2-3 minutes.
  • Add potatoes, old bay, and mustard.
  • Decrease heat to low, cook, stirring often until potatoes are barely tender (30 minutes). Remove from heat.
  • Whisk in flour, salt and pepper. Return to medium heat and stir constantly about 2 minutes.
  • Slowly pour in half and half and milk, stirring constantly.
  • Cook over med-low heat, stirring often until thickened.
  • Add the crabmeat, simmer about 15-20 minutes.
  • When ready to serve, stir in sherry and parsley.

Tips:

  • To ensure a smooth and lump-free soup, blend the crab meat and broth mixture until it reaches a desired consistency. You can use an immersion blender or a regular blender for this step.
  • Feel free to adjust the amount of vegetables in the soup to your liking. For a heartier soup, add more broccoli or potatoes. You can also add other vegetables such as carrots, celery, or corn.
  • If you don't have dry white wine on hand, you can substitute it with chicken broth or water. However, the wine adds a nice flavor to the soup, so it's worth using if you have it.
  • Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

Cream of crab broccoli soup is a delicious and easy-to-make soup that is perfect for a cold night. It's packed with flavor from the crab, broccoli, and cheese, and it's sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying soup, give this recipe a try!

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