Cozy Old Bay Crab Soup
Cozy Old Bay Crab Soup
Ingredients
Seafood
- 1 pound lump crab meat, fresh or imitation
Cozy Veg Base
- 8 tablespoons butter
- 1 onion, diced
- 1/2 cup red bell pepper, diced
- 2 cloves garlic, minced
Creamy Broth + Seasoning
- 8 cups seafood broth, or chicken broth
- 2 cups heavy cream
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper
- to taste salt
- to taste black pepper
Cheese Melt
- 1 cup shredded mozzarella, for mixing in
- 1 cup shredded mozzarella, for topping
Finish
- 2 tablespoons fresh parsley, chopped
- as needed fresh chives, chopped, for topping
Instructions
- 1
Melt the 8 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it is soft and sweet.
⏱️ 4 min
- 2
Stir in the minced garlic and the diced red bell pepper. Cook for 1 to 2 minutes until they are fragrant and glossy.
⏱️ 2 min
- 3
Pour in the 8 cups of seafood broth (or chicken broth) and bring it to a gentle simmer. Let it bubble softly for 10 minutes to deepen the flavor.
⏱️ 10 min
- 4
Lower the heat and stir in the 2 cups of heavy cream, 1/2 teaspoon of Old Bay seasoning, 1/4 teaspoon of cayenne pepper, salt to taste, and black pepper to taste. Keep the heat gentle; do not let it boil hard.
⏱️ 2 min
- 5
Fold in the 1 pound of lump crab meat and the 2 tablespoons of fresh parsley. Simmer for 4 to 5 minutes, just enough to heat through.
⏱️ 5 min
- 6
Stir in the 1 cup of shredded mozzarella (designated for mixing in) until it is melted and creamy. Turn off the heat. Sprinkle the remaining 1 cup of shredded mozzarella (designated for on top) over the soup, then cover the pot for 2 minutes to allow it to melt.
⏱️ 2 min
- 7
Ladle the soup into bowls and top with chopped fresh chives. Serve hot and enjoy the cheesy, cozy spoonful.
Kitchen Tools
Nutrition Facts (per serving)
Cozy Old Bay Crab Soup
Seafood
- 1 pound lump crab meat, fresh or imitation
Cozy Veg Base
- 8 tablespoons butter
- 1 onion, diced
- 1/2 cup red bell pepper, diced
- 2 cloves garlic, minced
Creamy Broth + Seasoning
- 8 cups seafood broth, or chicken broth
- 2 cups heavy cream
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper
- to taste salt
- to taste black pepper
Cheese Melt
- 1 cup shredded mozzarella, for mixing in
- 1 cup shredded mozzarella, for topping
Finish
- 2 tablespoons fresh parsley, chopped
- as needed fresh chives, chopped, for topping
Instructions
- 1
Melt the 8 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it is soft and sweet.
⏱️ 4 min - 2
Stir in the minced garlic and the diced red bell pepper. Cook for 1 to 2 minutes until they are fragrant and glossy.
⏱️ 2 min - 3
Pour in the 8 cups of seafood broth (or chicken broth) and bring it to a gentle simmer. Let it bubble softly for 10 minutes to deepen the flavor.
⏱️ 10 min - 4
Lower the heat and stir in the 2 cups of heavy cream, 1/2 teaspoon of Old Bay seasoning, 1/4 teaspoon of cayenne pepper, salt to taste, and black pepper to taste. Keep the heat gentle; do not let it boil hard.
⏱️ 2 min - 5
Fold in the 1 pound of lump crab meat and the 2 tablespoons of fresh parsley. Simmer for 4 to 5 minutes, just enough to heat through.
⏱️ 5 min - 6
Stir in the 1 cup of shredded mozzarella (designated for mixing in) until it is melted and creamy. Turn off the heat. Sprinkle the remaining 1 cup of shredded mozzarella (designated for on top) over the soup, then cover the pot for 2 minutes to allow it to melt.
⏱️ 2 min - 7
Ladle the soup into bowls and top with chopped fresh chives. Serve hot and enjoy the cheesy, cozy spoonful.