Creamy Spinach Soup with Crabmeat
This Creamy Spinach Soup with Crabmeat is ultra-rich and creamy and a total winner for soup season!
Servings: 4 servings
Calories: 605kcal
Ingredients
- 1/2 cup (one stick) butter
- 1/2 cup yellow onion, chopped
- 1 large clove garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 10-oz. package chopped spinach, thawed and squeezed
- 1 extra large chicken bouillon cube, I used Knorr brand
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 cup heavy whipping cream
- 1 cup lump crabmeat, optional
- paprika, for sprinkling crabmeat, if desired
Instructions
- Melt butter in large pot or Dutch oven over medium-low heat. Add onion and saute, stirring often until translucent, about 5 minutes. Add garlic and continue to cook for one minute. Stir in flour and cook for 1 minute until flour is cooked but not brown, stirring constantly.
- Slowly add the milk, whisking constantly until incorporated. Increase heat and continue to stir until mixture is smooth and begins to thicken.Stir in spinach, chicken bouillon, salt and pepper. Bring to a boil and then reduce to a simmer for about 20 minutes.
- Use an immersion blender to puree the soup. Stir in the cream and continue to cook until heated through. Add salt and pepper to taste, if needed. Pour into bowls and top with some crabmeat, if desired. Serve immediately.
Nutrition
Calories: 605kcal | Carbohydrates: 19g | Protein: 16g | Fat: 52g | Saturated Fat: 32g | Cholesterol: 181mg | Sodium: 1381mg | Potassium: 401mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1939IU | Vitamin C: 5mg | Calcium: 279mg | Iron: 1mg