Best 11 Creamy Crab And Broccoli Soup Recipes

CREAM OF BROCCOLI-CRAB SOUP

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.

BROCCOLI AND CRAB BISQUE

Steps:

• In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream., Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving.

CREAMY BROCCOLI SOUP

Steps:

• Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
• Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
• Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
• Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
• Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
• Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
• Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.

CREAM OF CRAB SOUP

Steps:

• 1. Bring milk, half and half, and heavy whipping cream to a boil.
• 2. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper.
• 3. When it starts to boil, make a paste of the cornstarch and water to thicken soup.

KARYN'S CREAM OF CRAB SOUP

Steps:

• In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
• Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

CREAMY BROCCOLI SOUP

Steps:

• Place potatoes and carrot in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, cook broccoli according to package directions; drain and set aside., In a saucepan, melt butter. Stir in flour until smooth; gradually add 1/2 cup milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salt, thyme, nutmeg and pepper., Drain potato mixture; cool slightly. In a blender, combine the potato mixture, broccoli and remaining milk; cover and process until smooth. Add to the thickened milk mixture. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through, stirring occasionally.

CREAMY CRAB AND BROCCOLI SOUP

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.

ROSALYNN CARTER'S CREAM OF BROCCOLI SOUP-WITH NO CREAM

Steps:

• Saute onion and garlic in the oil until soft, 3 to 4 minutes.
• Add bay leaf, broccoli, potato, and stock. Simmer gently, covered for about 10 minutes, until the broccoli is tender, but still bright green. Remove bay leaf and let cool.
• Puree in a blender (not totally smooth). Season to taste, add lemon juice and return to pan to reheat if necessary. Add a dollop of yogurt just before serving.

CREAM OF CRAB BROCCOLI SOUP RECIPE

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.

BEST CREAM OF BROCCOLI SOUP

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.

CREAM OF CRAB SOUP

Steps:

• Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil). , Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.