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Creamy Cauliflower Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 100 reviews
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American, Maryland

Description

Maryland Crab Soup is a hearty, tomato- and broth-based soup rich with fresh vegetables and tender lump blue crab meat. This classic regional favorite combines the savory flavors of Old Bay seasoning, garlic, and Worcestershire sauce with a medley of potatoes, cabbage, green beans, lima beans, and corn for a delicious, comforting meal perfect for family gatherings or any time you crave a taste of the Chesapeake Bay.

Ingredients

Scale

Vegetables & Aromatics

  • 2 Tablespoons extra-virgin olive oil
  • 1/2 cup (65g) diced yellow onion
  • 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
  • 1/2 cup (60g) sliced or diced celery
  • 2 garlic cloves, minced
  • 2 cups (about 360g) peeled and chopped potato (Russet or Yukon Gold)
  • 1 cup (about 95g) shredded or chopped cabbage (optional)
  • 1 cup chopped green beans (frozen, canned/drained, or fresh)
  • 1/2 cup lima beans (frozen, canned/drained, or fresh)
  • 1/2 cup sweet corn (frozen, canned/drained, or freshly cooked)
  • 2 bay leaves

Seasonings & Liquids

  • 1.5 Tablespoons Old Bay seasoning
  • 1 teaspoon ground mustard
  • 1 Tablespoon Worcestershire sauce
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups (960ml) low-sodium beef broth
  • 2.5 cups (600ml) water

Seafood

  • 1 pound crab meat

Optional Garnish

  • Lemon pepper seasoning
  • Fresh parsley

Instructions

  1. Sauté Aromatics: Heat the olive oil over medium heat in a large stockpot or Dutch oven. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6–7 minutes until the vegetables soften and begin to release their juices.
  2. Add Spices and Garlic: Stir in the minced garlic, Old Bay seasoning, and ground mustard. Cook together for 1 minute to release the spices’ aromas.
  3. Add Remaining Ingredients Except Crab: Pour in the crushed tomatoes, beef broth, water, chopped potatoes, cabbage, green beans, lima beans, sweet corn, Worcestershire sauce, and add bay leaves. Stir to combine thoroughly.
  4. Bring to Boil and Simmer: Increase heat and bring the soup to a boil. Once boiling, reduce heat to low, add the crab meat, cover the pot, and let it simmer gently for 30 minutes to meld the flavors.
  5. Finish and Serve: Remove bay leaves from the soup. Ladle the soup into bowls and garnish with lemon pepper seasoning and fresh parsley if desired. Serve warm.
  6. Storage and Reheating: Store leftovers in a covered container in the refrigerator for up to one week. To reheat, warm the soup in a pot over medium heat, adding more broth as needed to adjust thickness.

Notes

  • This soup is versatile and welcomes many substitutions based on available vegetables or personal preferences.
  • The quality of crab meat greatly influences the soup’s flavor; use fresh lump blue crab if possible.
  • Adjust the amount of Old Bay seasoning according to your heat preference.
  • Reheating may require thinning with broth due to thickening from the vegetables and crab soaking up liquid.

Nutrition

  • Serving Size: 1 cup
  • Calories: 190
  • Sugar: 6g
  • Sodium: 480mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 55mg

Find it online: https://mealsbymia.com/creamy-cauliflower-potato-soup-recipe/