Creamy Crab Soup

This soup has the kind of richness that makes people lean in and ask, “What’s in this?"

Frozen spinach simmers in chicken broth while onions get soft in butter. A quick roux of flour and seasonings pulls everything together, then half-and-half and chopped crab meat go in at the end with a scoop of dill relish that adds a briny, herbaceous kick.

A pinch of nutmeg ties the spinach and cream together the way only nutmeg can. The whole thing comes together in about 25 minutes, and it freezes beautifully for later.

Chef Tips

• Don’t let the soup boil after adding the cream. Keep the heat gentle or the cream can break and turn grainy.
• Dill relish is the surprise ingredient that gives this soup its personality. It adds tang and texture in a way plain dill can’t match.
• Reheat slowly from frozen and stir often. Cream-based soups need patience when coming back from the freezer.

Variations

• Use small shrimp instead of crab for a more budget-friendly version.
• Swap in real lump crab meat for a special-occasion upgrade over the imitation.
• Add a squeeze of lemon right before serving to brighten all those rich flavors.