Description

This rich and creamy crab soup combines delicate lump crabmeat with a flavorful blend of aromatic vegetables, white wine, and cream. Enhanced with herbs like thyme and bay leaf, this comforting soup features tender baby potatoes and a hint of lemon for brightness, making it a perfect starter or light meal.

Ingredients

Scale

Base Ingredients

4 tablespoons unsalted butter
½ medium onion (diced)
1 rib celery (diced)
4 cloves garlic (minced)

Thickening and Seasoning

⅓ cup all-purpose flour
½ teaspoon oregano
2 teaspoons kosher salt (more to taste)

Liquids

½ cup white wine
8 ounces clam juice
1 cup milk
¾ cup heavy cream
2 cups chicken broth

Flavor Enhancers

½ lemon (juiced and more to taste)
1 teaspoon Worcestershire sauce

Vegetables and Herbs

2 cups baby potatoes (halved or quartered)
1 bay leaf
2 stems thyme

Seafood

1 pound lump crabmeat

Instructions

Sauté Aromatics: Melt the butter in a large Dutch oven over medium-high heat. Add the diced onion, celery, and minced garlic. Stir and cook until the onion becomes translucent, which should take about 5 minutes, allowing the vegetables to soften and release their flavors.
Add Flour and Seasonings: Stir in the all-purpose flour, oregano, and kosher salt. Cook while stirring continuously for 1 minute to form a roux, which will help thicken the soup.
Deglaze with Wine: Pour in the white wine, stirring quickly to combine. Let the wine cook out for about 2 minutes to burn off the alcohol while infusing flavor into the base.
Add Liquids: Gradually add clam juice, milk, heavy cream, and chicken broth, stirring continuously until the mixture is smooth and well blended.
Add Flavor and Vegetables: Stir in Worcestershire sauce, lemon juice, baby potatoes, bay leaf, and thyme stems. Bring the soup to a simmer and maintain the simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.
Finish with Crabmeat: Turn off the heat, remove and discard the bay leaf and thyme stems. Gently fold in the lump crabmeat to avoid breaking it up. Serve the soup hot, garnished with fresh thyme if desired, and enjoy.

Notes

Be gentle when adding the crabmeat to keep the lumps intact and provide a better texture.
Adjust salt and lemon juice to taste after cooking for the best flavor balance.
This soup freezes well; however, creaminess may reduce slightly upon reheating. Stir well before serving.
For a spicier twist, add a pinch of cayenne pepper when adding seasonings.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: crab soup, creamy crab soup, seafood soup, clam juice soup, lobster alternative soup, comfort food, easy soup recipe