Creamy Tomato Crab Soup Recipes

CREAMY TOMATO CRAB SOUP

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.

EASY TOMATO CRAB BISQUE

Steps:

• Dice ALL your vegetables and set aside.
• In a large pot, heat the oil over medium heat.
• Add the onions, peppers and carrots to the pot. Cook for about 15 minutes until soft.
• Add the vermouth and cook for about 2 minutes to evaporate.
• Add the flour and cook for about 2 minutes.
• Add the broth, tomatoes and seasonings. Stir to combine.
• Bring to a boil, reduce and simmer for about 45 minutes. You really want to establish intense flavour.
• Remove the pot from the stove. Add the canned milk and stir to combine. Using an immersion blender puree the soup until silky smooth. You can also pour the contents into a blender and blitz and then return the soup to the pot.
• Return the pureed soup to the pot. Add the crab meat and heat through. About 15 minutes.
• Dinner is ready. ENJOY!
• Heat the olive oil in a pan. Saute the onions, carrots, and peppers for about 15 minutes.
• Add the vermouth and cook for 2 minutes.
• Add the flour and cook for 2 minutes.
• Place this mixture into the slow cooker.
• Add the tomatoes, broth, and seasonings.
• Stir and cover. Cook on HIGH for 4 hours or LOW for 6 hours.
• Once cooked, add the canned milk and stir.
• Using an immersion blender, puree until smooth. (Alternatively, you can pour into a blender, blitz, and return to the slow cooker).
• Add the crab meat. Cover and heat for about 30 minutes.

CRAB TOMATO BISQUE

Steps:

• melt butter in a heavy saucepan.
• add 3/4 of the crabmeat, 1/3 c basil, and garlic.
• saute 2 minutes.
• stir in flour, stir for 2 minutes.
• add clam-tomato juice, cream, ketchup, clam juice, old bay and pepper sauce reduce heat to low, simmer for 10 minutes.
• puree soup with an immersion blender (or pour into blender in batches and then return to the pot) add water and lemon juice, simmer.
• season to taste with salt& pepper.
• pour into 6 bowls, garnish with remaining crab and basil.

CRAB & TOMATO SOUP

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!

CREAM OF CRAB SOUP

Steps:

• Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil). , Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.