Makeover Creamy Seafood Soup
Dive into a bowl of comfort with this Makeover Creamy Seafood Soup, a lighter twist on the classic coastal favorite without sacrificing richness or flavor. Brimming with tender shrimp, scallops, and optional crab meat, this soup is a seafood lover's dream. A velvety base made from a blend of low-fat milk, a touch of heavy cream, and a flavorful roux pairs beautifully with hearty potatoes, aromatic vegetables, and a subtle kick of Old Bay seasoning. Perfect for a cozy dinner or a chic appetizer, this dish is ready in under an hour and serves six. Garnished with fresh parsley and served with crusty bread, this healthy yet indulgent seafood soup is sure to become a new family favorite!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 1 medium carrot, peeled and diced
- 3 cloves minced garlic
- 3 tablespoons all-purpose flour
- 4 cups low-sodium seafood or chicken broth
- 1 14-ounce can diced tomatoes (with juice)
- 2 medium potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon old bay seasoning
- 2 cups low-fat milk
- 0.5 cup heavy cream
- 1 pound raw shrimp, peeled and deveined
- 0.5 pound sliced scallops
- 0.5 pound crab meat (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
In a large pot, melt the butter with the olive oil over medium heat.
Add the diced onion, celery, and carrot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and cook for 2-3 minutes, stirring constantly, to form a roux.
Gradually whisk in the broth, making sure there are no lumps.
Add the diced tomatoes, potatoes, bay leaf, and Old Bay seasoning. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
Stir in the milk and heavy cream. Heat gently but do not boil.
Add the shrimp, scallops, and crab meat (if using). Cook for 5-7 minutes, or until the seafood is opaque and just cooked through.
Season with salt and pepper to taste.
Remove the bay leaf and sprinkle the soup with fresh parsley before serving.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1264 mg | 422% | |
| Sodium | 7506 mg | 326% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 35.1 g | ||
| Protein | 228.4 g | 457% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1419 mg | 109% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 5430 mg | 116% | |
*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.
