Best 4 Vegetable Crab Soup Recipes
Vegetable crab soup is a delicious and flavorful dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and healthy fats. With so many different ways to make vegetable crab soup, there is sure to be a recipe that everyone will love. In this article, we will provide you with some of the best recipes for vegetable crab soup, so you can find the perfect one for your next meal.
Here are our top 4 tried and tested recipes!
CREAMY CLAM, CRAB, AND VEGETABLE SOUP
Tastes of seafood, butter, cream, vegetables...and a bit of zing!
Provided by JuliannaPie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.
Nutrition Facts : Calories 625.8 calories, Carbohydrate 61.8 g, Cholesterol 145.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 39.5 g, SaturatedFat 12 g, Sodium 1291.8 mg, Sugar 6.2 g
CRAB VEGETABLE SOUP
Fresh crab is plentiful in Penobscot, Maine, where Emily Chaney pops a pound of it into this chunky soup. Chock-full of veggies and flavor, it makes luscious cold-weather fare.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in oil for 1 minute. Add celery; saute until tender. Stir in the tomatoes, water, carrots, potatoes, corn, bouillon, seafood seasoning and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in crab and peas; heat through.
Nutrition Facts : Calories 167 calories, Fat 2g fat (0 saturated fat), Cholesterol 50mg cholesterol, Sodium 691mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
FONTINA-VEGETABLE CRAB SOUP
Cayenne pepper adds a hint of heat to rich, creamy soup loaded with vegetables and crab. Serve it as a first course or as a meal by itself.-Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Pat corn dry; transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 12-15 minutes or until lightly browned, stirring once., Meanwhile, in a Dutch oven, saute the onion, red peppers and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, cayenne and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Combine flour and cream until smooth. Gradually stir into broth mixture; add cheese. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted. Top servings with crab.
Nutrition Facts : Calories 366 calories, Fat 24g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 1169mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
VEGETABLE CRAB SOUP
"As a school principal, wife and mom, I cook to wind down at the end of a busy day," comments Amy Lingren of Des Peres, Missouri. "This recipe, rich with cheese and crab, is a quick and different way to dress up canned soup."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the chowder, soup, 2-1/2 cups cream, wine and Worcestershire sauce. Bring to a boil. Stir in vegetables; return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender. , Stir in the crab, tomato, cheese, parsley and pepper. Cook and stir until heated through, adding remaining cream if desired.
Nutrition Facts : Calories 314 calories, Fat 17g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 844mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
Tips:
- Choose fresh and high-quality ingredients: Using fresh vegetables and seafood will greatly enhance the flavor of your soup.
- Use vegetable broth or water as the base: This will make the soup lighter and healthier, while still allowing the flavors of the vegetables and crab to shine through.
- Sauté the vegetables before adding them to the soup: This will help to caramelize them and bring out their sweetness.
- Use a variety of vegetables: This will add color, texture, and flavor to your soup. Some good options include carrots, celery, onions, leeks, and bell peppers.
- Add some herbs and spices: A few bay leaves, thyme sprigs, or a pinch of cayenne pepper can really elevate the flavor of your soup.
- Don't overcook the crab: Crab is a delicate seafood, so it's important to cook it just until it's opaque and flaky. Overcooking will make it tough and rubbery.
- Serve the soup with a side of crusty bread or crackers: This will help to soak up the delicious broth.
Conclusion:
Vegetable crab soup is a delicious and healthy meal that can be enjoyed by people of all ages. It's perfect for a quick and easy weeknight dinner or a special occasion meal. With its vibrant colors and flavorful broth, this soup is sure to please everyone at your table. So next time you're looking for a delicious and satisfying soup, give this vegetable crab soup a try. You won't be disappointed!
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