Soups & Salads

Crab & Mushroom Soup

This hearty Crab and Mushroom soup recipe is simple to make & full of flavor!

Looking for more flavorful soups? Try this Roasted Red Pepper & Carrot Soup and Bacon Cheeseburger Soup.

Crab & Mushroom Soup

This hearty Crab & Mushroom Bisque recipe is simple to make & full of flavor!
Total Time 1 hr
Course Main Course
Cuisine American
Servings 6


  • 1 1/2 cups celery, finely chopped
  • 1 small white onion, finely chopped
  • 1 large orange or red bell pepper, finely chopped
  • 1 cup baby Bella or white button mushrooms, sliced
  • 14 ounces fire-roasted tomatoes, diced
  • 14 ounces sweet corn, drained
  • 2 medium zucchinis, sliced & cut in half
  • 16 ounces lump or claw crab meat
  • 2 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/4 cup dry white wine
  • 3 tablespoons all-purpose flour
  • 32 ounces vegtable or fish stock
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoon Old Bay seasoning
  • 1 teaspoon paprika
  • salt and pepper to taste
  • Chopped fresh parsly for ganish, if desired


  • In a large pan, add oil and butter, melt over low heat. Add celery, onion, pepper and carrots, zucchini, mushrooms, and simmer on low for 15 minutes.
    Raise heat to medium and add garlic and cook for one minute.
    Add tomato paste and cook for two minutes.
    Add wine and cook just to evaporate, one to two minutes.
    Add flour and cook for two minutes, remove from heat. Place mixture from sauté pan along with the stock, diced tomatoes, corn, Old Bay seasoning, paprika, bay leaf, salt, and pepper in a large dutch oven.
    Stir to combine and simmer on low heat, stirring frequently for 15 minutes. Turn heat off add crab, stir, and allow to stand for 5 minutes.