Best 5 Crabmeat And Brie Soup Recipes

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Indulge in a delightful culinary journey with our exquisite Crabmeat and Brie Soup recipe. This creamy and flavorful soup is a symphony of textures and flavors, featuring succulent crabmeat, melted brie cheese, and a medley of aromatic vegetables. Served in a warm, crusty bread bowl, it's the perfect comfort food for a chilly day.

In addition to the classic Crabmeat and Brie Soup, we've included two exciting variations to tantalize your taste buds. For a taste of the sea, try our Crab and Corn Chowder, a hearty soup brimming with crabmeat, sweet corn, and tender potatoes. And for a vegetarian twist, our Creamy Brie and Mushroom Soup is a delightful symphony of melted brie, sautéed mushrooms, and a creamy vegetable broth.

Whether you're a seafood enthusiast, a cheese lover, or simply seeking a comforting and delectable soup, our collection of Crabmeat and Brie Soup recipes has something for everyone. So, gather your ingredients, fire up the stove, and let's embark on a culinary adventure!

Let's cook with our recipes!

BRIE & CRAB SOUP RECIPE



Brie & Crab Soup Recipe image

Provided by zboni

Number Of Ingredients 9

8 pea pods
8 pieces fresh crabmeat
1 tablespoon butter
2 tablespoons onion, minced
2 tablespoons flour
1 cup chicken broth
1 teaspoon lobster base
1 cup heavy cream
1/4 cup Brie cheese (rind removed)

Steps:

  • Trim and remove any strings from pea pods; slit them open, remove and discard peas; fill pods with fresh crab meat; set aside. In a saucepan over medium heat sauté onion in butter until tender, do not let it brown. Whisk in flour, continue stirring 2 minutes. Add chicken broth and lobster base mixing well until thickened. At this point the soup can be covered and refrigerated then finished before serving. Before serving, heat the mixture, stir in the heavy cream and brie cheese, do not boil. Taste for seasoning; add Kosher salt if necessary or more cream if too salty. Spoon 2 tablespoons into each demitasse cup, straddle a crab filled pea pod across the rim and serve. Wine recommendation: Pinot Gris; Fumé Blanc

AMUSE-BOUCHE, BRIE AND CRAB SOUP



Amuse-Bouche, Brie and Crab Soup image

Don't be scared, time to get fancy! I am totally into elegant dishes, and this is one of my favorites. Amuse-Boushe "a little bite" of a flavorful soup to begin a dinner party. This is NOT a large quantity soup, it is designed to be a small taste, prior to dinner. COOKS NOTE: This can be made ahead of time.

Provided by Mooseybear

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon butter
2 tablespoons onions, minced
2 tablespoons flour
1 cup chicken broth
1 teaspoon lobster base
1 cup whipping cream
1/4 cup brie cheese (rind removed)
8 pea pods
8 pieces crabmeat

Steps:

  • In a saucepan over medium heat, melt the butter. Add the onion and cook, stirring constantly until the onions are soft and translucent, do not let it brown. About 5-8 minutes.
  • Whisk in the flour, stirring constantly until incorporated. Add the chicken broth and lobster base, continue to whisk constantly until mixture thickens. About 3-5 minutes tops, use your judgment
  • At this point, the soup can be covered and set aside until serving time.
  • Just before serving, heat the mixture and add the cream and brie cheese, do not let it boil.
  • Do a taste test; if too salty, add more cream; if not salty enough, add Kosher salt to taste.
  • Serve the soup in demitasse cups. Measure out approximately 2 tablespoons per cup.
  • Open each pea pod and fill with a piece of crab meat. Lay the pea pod filled with the crab meat across the demitasse cup and serve.

Nutrition Facts : Calories 196.7, Fat 18.5, SaturatedFat 11.5, Cholesterol 65.4, Sodium 194.3, Carbohydrate 4.6, Fiber 0.5, Sugar 0.9, Protein 3.6

ROASTED GARLIC AND BRIE SOUP



Roasted Garlic and Brie Soup image

This French cheese soup comes from Leslie's Tavern in Rockingham, Vermont.

Categories     Bon Appétit     Soup/Stew     Brie     Cheese     Garlic

Yield Serves 6

Number Of Ingredients 11

2 heads garlic, separated into cloves (unpeeled)
6 tablespoons olive oil
1 medium onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
1/4 cup all-purpose flour
6 cups chicken stock or canned low-salt broth
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
7 ounces brie, rind removed, cheese cut into pieces
Ground white pepper

Steps:

  • Preheat oven to 325ºF. Place garlic in medium glass baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic.
  • Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add celery and carrot and sauté until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes. Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes.
  • Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring soup to a simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.

CREAM OF BRIE SOUP



Cream of Brie Soup image

Very tasty soup. Great as a starter or light lunch. So good served in hollowed-out large Kaiser rolls!

Provided by Sandra

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

Time 55m

Yield 4

Number Of Ingredients 9

¼ cup butter
1 small onion, minced
3 stalks celery, chopped
¼ cup all-purpose flour
4 cups chicken stock
½ pound Brie cheese with the rind, cubed
½ cup heavy cream
1 tablespoon green bell pepper, cut into very fine matchsticks
1 tablespoon red bell pepper, cut into very fine matchsticks

Steps:

  • Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 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. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 10.5 g, Cholesterol 108.5 mg, Fat 33.5 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 20.8 g, Sodium 1155 mg, Sugar 2.2 g

CRABMEAT AND BRIE FONDUE



Crabmeat and Brie Fondue image

I have searched for an easier recipe for this but to no avail. This is a little labor intensive but oh so good! Don't let it put you off and try it, at least once. From the foodnetwork.com courtesy of Emeril Lagasse, 2003.

Provided by Manami

Categories     Crab

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons unsalted butter
1/4 cup minced shallot
2 cups heavy cream
8 ounces brie cheese, trimmed of rind
1 teaspoon kosher salt
1/2 teaspoon fresh ground white pepper
1 lb lump crabmeat, picked clean of shells and cartilage
1 tablespoon chopped fresh parsley leaves
focaccia bread, croutons and bite-size pieces or assorted fresh vegetable, bite-size pieces
1/4 lb plum tomato, cored, halved and seeded
1/2 teaspoon kosher salt
1 fresh rosemary sprig
1 large garlic clove, peeled and smashed
olive oil, as needed

Steps:

  • Tomato Confit:.
  • Place tomatoes in a small saucepan and season with the salt.
  • Add rosemary sprig and garlic and enough olive oil to barley cover the top of tomatoes.
  • Bring oil to a very low simmer and cook for about 1 hour.
  • Remove tomatoes from the oil with a slotted spoon and place in food processor or blender.
  • Process until smooth, 1-2 minutes. Yield about 1/2 cup.
  • Fondue:.
  • Place a skillet over medium heat.
  • Add the butter to the pan.
  • Once the butter is melted, add the shallots and saute, stirring occasionally, until the shallots are soft and translucent, about 1 miute.
  • Add the heavy cream and bring to a simmer.
  • Once the cream is hot and bubbling, add the Brie and use a whisk to stir into the cream.
  • Season the cream with the salt and pepper and add crabmeat to the pan; use a wooden spoon and stir in slowly.
  • Continue to cook the fondue over medium heat until the cream is slightly reduced, about 3-5 minutes.
  • Remove from the heat and stir into the fondue.
  • Transfer fondue to a fondue pot and spoon Tomato Confit into the fondue.
  • Serve warm with bread and/or fresh assorted vegetables.

Nutrition Facts : Calories 841.2, Fat 72.7, SaturatedFat 44.8, Cholesterol 336.3, Sodium 1488.9, Carbohydrate 8, Fiber 0.5, Sugar 1.2, Protein 40.2

Tips:

  • Choose high-quality ingredients: Use fresh crabmeat, ripe tomatoes, and a flavorful broth for the best results.
  • Don't overcook the crabmeat: Crabmeat cooks quickly, so be careful not to overcook it or it will become tough.
  • Use a variety of vegetables: This soup is a great way to use up leftover vegetables, so feel free to add any that you have on hand.
  • Season to taste: Be sure to taste the soup before serving and adjust the seasonings as needed.

Conclusion:

Crabmeat and Brie soup is a delicious and easy-to-make soup that is perfect for a special occasion or a casual weeknight meal. With its creamy texture, rich flavor, and elegant presentation, this soup is sure to impress your guests. So next time you're looking for a new soup recipe, give this one a try. You won't be disappointed.

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