Low Sodium Creamy Crab Soup
Dive into the delicate, ocean-inspired flavors of this Low Sodium Creamy Crab Soup, a luxurious yet heart-conscious dish designed to satisfy your seafood cravings without compromising your dietary goals. Made with fresh crab meat, unsalted butter, and low sodium chicken broth, this soup is light on salt but rich in velvety texture and savory depths. A carefully crafted roux gives the soup its creamy base, while aromatic vegetables like onion, celery, and garlic add layers of warmth and flavor. Enhanced with a touch of cayenne pepper for a gentle kick and finished with fresh parsley and lemon juice for brightness, this comforting soup is as nourishing as it is delicious. Ready in just 45 minutes, it’s perfect as a light dinner or delightful starter. Low sodium recipes never tasted so good!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Fresh crab meat
- 2 tablespoons Unsalted butter
- 1 cup Onion, finely chopped
- 1 cup Celery, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 4 cups Low sodium chicken broth
- 2 cups Half-and-half
- 1 leaf Bay leaf
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the chopped onion and celery to the pot and sauté for about 5 minutes or until the vegetables are soft.
Add the minced garlic and cook for one more minute until fragrant.
Stir in the all-purpose flour to create a roux, cooking for about 2 minutes while stirring constantly to avoid burning.
Gradually whisk in the low sodium chicken broth until smooth.
Bring the mixture to a gentle boil, then reduce the heat to simmer.
Add the bay leaf, cayenne pepper, and ground black pepper. Let the soup simmer for about 10 minutes to allow the flavors to meld.
Slowly stir in the half-and-half, ensuring the mixture remains smooth.
Add the fresh crab meat to the pot and allow it to heat through for about 5 to 7 minutes.
Remove the bay leaf and stir in the lemon juice.
Adjust the seasoning as necessary, ensuring the low sodium aspect is maintained.
Garnish the soup with freshly chopped parsley before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 7505 mg | 326% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 34.7 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1218 mg | 94% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3660 mg | 78% | |
*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.
