Best 4 Vegetable Crab Soup Recipes

Indulge in a delectable culinary journey with our comprehensive guide to vegetable crab soup, a symphony of flavors that tantalizes the taste buds. This versatile soup offers a delightful blend of fresh vegetables, succulent crab meat, and savory broth, making it a perfect choice for any occasion. From classic to contemporary, our curated collection of recipes caters to diverse tastes and skill levels. Dive into the comforting simplicity of our classic vegetable crab soup, where the natural sweetness of vegetables harmonizes with the briny essence of crab. Elevate your culinary skills with our gourmet vegetable crab soup, featuring a medley of exotic mushrooms, tender asparagus, and a touch of cognac for an extra layer of depth. For a lighter option, our healthy vegetable crab soup incorporates wholesome ingredients, ensuring a guilt-free indulgence. Experience the vibrant flavors of our Thai-inspired vegetable crab soup, where aromatic lemongrass, galangal, and coconut milk create a tantalizing fusion of tastes. And for those with limited time, our quick and easy vegetable crab soup offers a convenient yet satisfying meal, ready in just 30 minutes. Embark on this culinary adventure and discover the perfect vegetable crab soup recipe to suit your preferences, leaving you craving for more.

Here are our top 4 tried and tested recipes!

CREAMY CLAM, CRAB, AND VEGETABLE SOUP

Creamy Clam, Crab, and Vegetable Soup image

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

Ingredients

2 tablespoons butter
3 tablespoons minced garlic
2 heads bok choy, chopped
1 (15 ounce) can corn, undrained
2 (10 ounce) cans baby clams, undrained
1 (8 ounce) bottle clam juice
1 (14.5 ounce) can diced tomatoes
2 cups water
1 cube vegetable bouillon
1 ½ cups couscous
1 (4.25 ounce) can crabmeat
1 cup heavy cream
¼ cup lime juice
1 cup red wine
2 teaspoons garlic salt
1 teaspoon ground black pepper

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

Crab Vegetable Soup image

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

Ingredients

3/4 cup chopped onion
2 teaspoons canola oil
3/4 cup chopped celery
3 cans (14-1/2 ounces each) diced tomatoes, undrained
4 cups water
4 medium carrots, sliced
1 cup diced peeled potatoes
1 cup frozen corn
2 teaspoons reduced-sodium chicken bouillon granules
2-1/4 teaspoons seafood seasoning
3/4 teaspoon salt-free lemon-pepper seasoning
1 pound crabmeat
1 cup frozen peas, thawed

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

Fontina-Vegetable Crab Soup image

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

Ingredients

1-1/2 cups frozen corn, thawed
1 large onion, chopped
1 cup roasted sweet red peppers, drained and chopped
1 celery rib, chopped
1 tablespoon canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) chicken broth
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
3/4 cup heavy whipping cream
4 ounces fontina cheese, cut into 1/4-inch cubes
1/2 cup canned lump crabmeat

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

Vegetable Crab Soup image

"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

Ingredients

1 can (19 ounces) chunky New England clam chowder
1 can (11 ounces) condensed cheddar cheese soup, undiluted
2-1/2 to 3 cups half-and-half cream, divided
1/4 cup white wine
1 tablespoon Worcestershire sauce
1 package (16 ounces) frozen stir-fry vegetable blend
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 medium tomato, seeded and chopped
2/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon pepper

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:

Use fresh vegetables: Fresh vegetables will give your soup the best flavor and texture. If you can't find fresh vegetables, frozen vegetables are a good option.
Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender-crisp.
Use a good quality crab: The quality of the crab will make a big difference in the flavor of your soup. If you can, use fresh crab meat. If you can't find fresh crab meat, frozen crab meat is a good option.
Season the soup to taste: Season the soup with salt, pepper, and other spices to taste. You may also want to add a squeeze of lemon juice or a dollop of sour cream.
Serve the soup hot: Vegetable crab soup is best served hot. You can garnish it with fresh herbs, such as parsley or cilantro.

Conclusion:

Vegetable crab soup is a delicious and healthy soup that is perfect for a quick and easy meal. It is packed with fresh vegetables and crab meat, and it is seasoned to perfection. This soup is sure to please everyone at your table.