Soy-Free Creamy Crab Soup
Rich, velvety, and brimming with flavor, this Soy-Free Creamy Crab Soup is an indulgent twist on a classic comfort dish. Made without soy, it combines tender lumps of crab meat with a luscious base of heavy cream and a homemade roux for the perfect depth of flavor. Aromatic garlic, sweet white onion, and crisp celery create a flavorful foundation, while Old Bay seasoning infuses the soup with that signature coastal flair. Fresh parsley and a squeeze of lemon add brightness, balancing the creamy richness in every spoonful. Whether you’re craving a cozy dinner or looking to impress with a crowd-pleasing starter, this easy, 45-minute recipe delivers restaurant-quality results perfect for any occasion.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium white onion, finely chopped
- 2 units celery stalks, finely chopped
- 3 units garlic cloves, minced
- 4 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 pound lump crab meat, drained
- 2 teaspoons old bay seasoning
- 0.5 teaspoon black pepper, freshly ground
- salt, to taste
- 2 tablespoons fresh parsley, chopped
- 1 unit lemon, cut into wedges
Instructions
In a large saucepan, melt the butter over medium heat.
Add the chopped onion and celery, sautéing for about 5 minutes until the vegetables are softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetable mixture and stir continuously for about 2 minutes to eliminate the raw flour taste, creating a roux.
Gradually add the chicken or vegetable broth, whisking constantly to combine and prevent lumps from forming. Bring the mixture to a simmer.
Reduce the heat to low, then slowly stir in the heavy cream. Continue to simmer, stirring occasionally, until the soup starts thickening, about 10 minutes.
Add the lump crab meat, gently folding it into the soup. Be careful to not break up the crabmeat too much.
Season the soup with old bay seasoning, black pepper, and salt to taste. Allow the soup to heat through for an additional 5 minutes.
Remove the soup from heat, stirring in the chopped fresh parsley just before serving.
Ladle the creamy crab soup into bowls and serve with lemon wedges on the side for an added touch of freshness.
Nutrition Facts
Calories |
2629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 125.6 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 6168 mg | 268% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.4 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1980 mg | 42% | |
*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.
