Dairy-Free Creamy Crab Soup
Indulge in the luxurious flavors of this Dairy-Free Creamy Crab Soup, a velvety and satisfying dish perfect for any seafood lover. Made with tender, sweet crab meat and a rich, coconut milk base, this soup delivers the creaminess you crave without any dairy. A medley of fresh vegetables, including onion, celery, red bell pepper, and potatoes, adds depth and texture, while a hint of garlic, bay leaf, and fresh parsley infuses the broth with aromatic warmth. Finished with a squeeze of zesty lemon juice, this wholesome recipe strikes the perfect balance of rich and bright flavors. With a quick 15-minute prep time and a total of just 45 minutes from start to finish, this cozy, gluten-free, and dairy-free delight is a breeze to whip up for weeknight dinners or special occasions. Serve it hot for a comforting bowl of goodness that’s sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 bay leaf
- 1 pound cooked crab meat
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, celery, garlic, and red bell pepper. Sauté until the vegetables are soft, about 5 minutes.
Stir in the diced potatoes and cook for another 2 minutes.
Pour in the vegetable broth, and add the bay leaf. Bring to a boil, then reduce heat to a simmer.
Simmer until the potatoes are tender, about 15 minutes.
Remove the bay leaf and use an immersion blender to blend the soup until smooth. Alternatively, carefully blend small batches in a blender and return to the pot.
Add the coconut milk, crab meat, sea salt, and black pepper to the pot. Stir well to combine.
Simmer for another 5 minutes, until the crab is heated through.
Stir in the fresh parsley and lemon juice just before serving.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 9579 mg | 416% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 55.4 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 808 mg | 62% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5949 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
