Zucchini Cream Soup with Crab

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Aug 26, 2015


Zucchini Cream Soup with Crab

Posted in : Butter, Plugrá, Seafood, Soup, Zucchini on by : globalwebdesign

Zucchini Cream Soup with Crab
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Yield Servings
Prep time 15 minutes
Cooking time 20 minutes
Total time 35 minutes


Try this creamy soup made with fresh zucchini, onions, crab, and creamy Plugrá Butter. This soup tastes just as good served chilled as it does served hot.


  • 6 tablespoons Butter, divided
  • 1 1/2 packages Zucchini, shredded
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1 can Chicken broth, about 15 ounces
  • 1 tablespoon Fresh basil, snipped
  • 1 tablespoon Fresh thyme leaves, snipped
  • 1/3 cup flour
  • 2 cups heavy cream
  • 6 ounces crab meat, drained


  1. In saucepan, melt 2 tablespoons butter. Add next 3 ingredients; cook until tender.
  2. Stir in chicken broth, basil, and thyme. Simmer 2 to 3 minutes.
  3. In second saucepan, melt remaining butter; whisk in flour to make a roux. Cook 3 to 4 minutes until golden and smooth.
  4. Gradually stir roux in soup mixture; continue cooking until thickened.
  5. Stir in cream and crab.
  6. Heat through or serve chilled. Garnish with cracked pepper if desired.