Crab Tomato Soup Recipes

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TOMATO AND CRAB SOUP



Tomato and Crab Soup image

This soup can be served warm or cool. It's flavored with coconut milk, orange juice, and fish sauce.

Provided by Ian Knauer

Categories     Soup/Stew     Shellfish     Tomato     Quick & Easy     Dinner     Lunch     Seafood     Crab     Summer     Healthy     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
5 scallions, thinly sliced
1 1/2 stalks lemongrass, peeled, trimmed, thinly sliced
1 Fresno or Thai chile, seeded, minced
2 1/2 pounds beefsteak tomatoes, chopped (about 3 cups)
2 1/4 cups chicken or vegetable stock
1/2 cup coconut milk
3 tablespoons fresh orange juice
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon (or more) fresh lime juice
Kosher salt
1/2 pound fresh lump crabmeat
3/4 cup pea tendrils or shoots, trimmed
6 snow peas, trimmed, thinly sliced on diagonal

Steps:

  • Heat oil in a large saucepan over medium heat. Add scallions, lemongrass, and chile and cook until softened, 3-4 minutes. Add tomatoes and cook until softened, 5-6 minutes. Stir in chicken stock, coconut milk, orange juice, and fish sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors meld, about 15 minutes. Let cool slightly.
  • Working in batches, purée soup in a blender until smooth, about 1 minute per batch. Stir in 1 tablespoon lime juice. Season to taste with salt and more lime juice, if desired. Chill, if desired. Or ladle hot soup into wide shallow bowls. Garnish with crabmeat, pea tendrils, and snow peas.

TOMATO CRAB SOUP



Tomato Crab Soup image

Clinton Liu sends this so-easy soup from Edmonds, Washington. With crab and bits of vegetables in every bite, this rich dish is sure to please all the seafood fans in your family. The fresh basil gives this soup a nice fresh flavor.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13

1 small onion, chopped
1/4 cup chopped sweet red pepper
4 garlic cloves, minced
3 tablespoons butter
4 plum tomatoes, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon pepper
1/8 teaspoon salt
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (6 ounces) tomato paste
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
3 tablespoons minced fresh basil
1 cup whole milk

Steps:

  • In a large saucepan, saute the onion, red pepper and garlic in butter for 3 minutes. Stir in tomatoes; cook 2-3 minutes longer or until onion is tender. , Whisk in the flour, pepper and salt until blended. Gradually stir in the broth and tomato paste. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab and basil. Gradually stir in milk; heat through.

Nutrition Facts : Calories 126 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 526mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

CRAB & TOMATO SOUP



Crab & Tomato Soup image

Make and share this Crab & Tomato Soup recipe from Food.com.

Provided by staceyelee

Categories     Crab

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6

8 ounces crabmeat
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
16 ounces tomato soup
1/2 cup half-and-half or 1/2 cup cream
2 (12 ounce) cans evaporated milk

Steps:

  • Saute onion and bell pepper till soft.
  • Add crab meat, milks and soup.
  • I add salt, pepper, garlic salt, crab boil, seafood seasoning- whatever floats your boat.
  • Sometimes I add corn- frozen.
  • I add or lessen the milks as to how much I am making- sometimes I add some stewed tomatoes.
  • Can be made thicker and served over rice- also good with shrimp.
  • Do not boil- the milks will separate and it will be ruined! SIMMER ONLY!
  • Good on a cold day!

Nutrition Facts : Calories 198.1, Fat 8.7, SaturatedFat 5.2, Cholesterol 42.2, Sodium 646.4, Carbohydrate 18.4, Fiber 1, Sugar 5.5, Protein 12.5

CREAMY TOMATO CRAB SOUP



Creamy Tomato Crab Soup image

Make and share this Creamy Tomato Crab Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons finely chopped onions
2 cloves garlic, minced
1/2 cup butter or 1/2 cup margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups half-and-half
2 cups tomato juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground savory
1 -2 dash hot pepper sauce
2 (6 ounce) cans lump crabmeat, rinsed,drained,and picked over
sour cream
chopped fresh parsley

Steps:

  • In a medium-size saucepan, melt butter over medium heat.
  • Saute onion and garlic until tender.
  • Stir in flour, salt, and pepper; continue stirring and cooking until bubbly.
  • Gradually add the cream, tomato juice, worcestershire sauce, savory, and hot pepper sauce.
  • Bring mixture to a boil, stirring constantly.
  • Add in the crab; stir until heated through.
  • Season to taste with salt and pepper if needed.
  • Ladle soup into individual serving bowls.
  • Add a dollop of sour cream and sprinkle with chopped fresh parsley.

TOMATO-FENNEL SOUP WITH CRAB



Tomato-Fennel Soup with Crab image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 bulbs fennel, trimmed, cored and thinly sliced, plus fronds for topping
2 leeks (white and light green parts), sliced and rinsed
Kosher salt
Pinch of red pepper flakes
2 tablespoons Sambuca or other anise-flavored liqueur
1 28-ounce can whole plum tomatoes, crushed by hand
2 cups low-sodium chicken broth
3/4 cup heavy cream
4 ounces lump crabmeat, picked over for shells

Steps:

  • Heat the olive oil in a large pot over medium-low heat. Add the fennel and leeks and season with 1 1/2 teaspoons salt and the red pepper flakes. Cook, stirring occasionally, until the vegetables are just tender, about 25 minutes.
  • Add the Sambuca and cook until evaporated, about 1 minute. Add the tomatoes, chicken broth, heavy cream and ½ cup water. Bring to a simmer over medium heat; cook until the fennel is soft, about 15 minutes.
  • Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; return to a simmer and season with salt. Top each serving with the crab and fennel fronds.

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