How to Make Crab and Broccoli Soup
Crab and Broccoli Soup is easy to make and reheats well for taking your lunch to work.
Heat getting to you and heavy lunches making you sluggish?
Well try this light and tasty soup paired with a cool side salad.
Prep: 10 minutes
Cooking Time: 1 hour
Serves: 8-12 servings
Crab and Broccoli Soup Ingredients:
1 pound white crabmeat
1 pound Cajun Trinity (sweet onion, celery, and bell pepper – coarsely chopped)
2 tablespoons minced garlic
1 package fresh broccoli (cut off the crowns and rinse well)
1 can sweet corn (or 2 ears fresh corn)
4 cups shredded white cheddar cheese
1 stick butter
½ cup all-purpose flour
1 pint Half & Half
1 cup milk
4 cups chicken stock
Salt, pepper, and nutmeg (lightly sprinkle)
Olive oil
1 – 8-quart pot
1 – stainless steel or copper pot (to make roux)
Crab and Broccoli Soup Cooking Directions:
Preheat 3 tablespoons olive oil in the 8-quart pot on medium heat.
Add the Cajun Trinity and sauté for 10 minutes.
Add 1 cup chicken stock and broccoli crowns.
Cover and cook for 10 minutes or until broccoli is soft.
In a stainless steel heavy bottom pot, melt butter on medium heat.
Whisk in the flour.
Constantly stir the Roux in order to prevent burning.
Ready when roux achieves a light caramel color.
Slowly pour in the Half & Half and then milk.
Stir well to blend and cook additional 5 minutes until thickened.
Season with salt, white pepper (black pepper is OK) and nutmeg.
Turn off the heat.
Add 3 cups shredded cheddar cheese.
Stir well until cheese is fully melted.
Add the cheese sauce mixture to the broccoli and seasoning blend.
Stir well.
Add remaining 3 cups chicken stock stirring to mix well.
Add the one can of corn and fold in the crab meat.
Allow to simmer for 10 minutes stirring occasionally to prevent burning.
Salt and pepper again if needed.
Crab and Broccoli Soup Serving Directions:
Spoon into bowls and top with shredded cheddar cheese.
Serve with a crusty French bread or grilled garlic bread.
Beryl
===========================================================================
Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.
Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/
The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.
You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810
===========================================================================
For More Information, Please Click on the Photo Above
To Order the Cookbook, Click on the Button Below.
My wife and I love all kinds of seafood soups, especially this Crab and Broccoli. I would have never thought about adding nutmeg in my spices but it really brings out the flavors and I like it a lot. Keep the good recipes coming, I like trying them all.
I love soups when the weather turns cold. I think I might try to make this one over the weekend with some homemade rolls. I’m not so sure about the crabmeat in it though, but only because I’m not a big fan of it and don‘t like sweet tasting soups. Maybe some salad shrimp or bacon, or just omit the meat all together. Another thing I would probably go ahead and also omit is the corn. I love corn, but I think the dish would be fine without it.
Also, for those readers who are lactose intolerant this recipe requires a lot of milk ingredients. However, there are so many wonderful substitutes out there, that it’s very easy to make the needed changes and still enjoy this soup. You could substitute the cheddar for sheep cheese or even a soy cheese. Same goes for the milk. You could use plain soy milk, goats milk, rice milk, etc. And there is a soy substitute for half and half, as well. I usually go ahead and leave the butter alone, since a small amount of milk doesn’t effect me much, but there are soy butters on the market that can be used.
There are so many great soups here, I wonder if you could gather them all together in one link as you do with your seafood, meat links, etc. Winter is almost here and people love soups! Would be so much easier to find them! Just a thought. 🙂
Joy, Thank you for your comments! That is a really great idea about sorting all of the soups into one category to help folks to find them. We hadn’t really thought about soups when we started the Cajun recipes site, but we have ended up with several really good soups on there.
Beryl, We’re gearing up to make the Crab/Broccoli soup it really looks like it will be good, We really enjoy watching your video’s. We hated it that Mike (the boss man) had to quit playing the Cajun Music. We’re hoping to make a trip to LA. and enjoy some cajun food and music. We’ll let you know how the soup turns out. Pam and Phil from Kansas
Beryl, Made the Crab Broccoli Soup it is delicious I wouldn’t change a thing. Thank you for sharing this recipe. Pam & Phil
Thank you for trying our recipe and for letting us know how you liked it! Mike and Beryl
soup was great i am a single guy so i make a big pot and freeze in single servings great on a cold winters night
Hi Randy, Really glad you liked the Crab and Broccoli Soup. Great idea on freezing extra servings. We always make big pots of soups and stews and spaghetti and freeze up extra meal portions, it makes for a quick and easy dinner during the week when we’re busy. Thanks for trying our recipe!
Beryl and Mike
Hi guys,I am one of your fans up along the red river in Wichita falls ,texas.Haven`t been on your website very long but I sure enjoy your cajon cooking show and look forward to your news letters and new recipes, keepum coming. Your new pal Phil Shaw