Best Crab Tomato Soup Recipes

TOMATO AND CRAB SOUP

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.

EASY TOMATO CRAB SOUP

Steps:

• In a large saucepan over medium heat, cook garlic and onion in oil until softened. Stir in tomato soup, tomatoes and crabmeat and heat through. Stir in half-and-half and cook until bubbly.

TOMATO, FENNEL, AND CRAB SOUP

Steps:

• Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onions, fennel slices, and garlic; sprinkle lightly with salt and pepper. Sauté until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes. Add tomatoes with juice and 2 cups broth and bring to boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.
• Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each serving with oil. Serve with toasts.

CHILAPACHOLE (SPICY TOMATO CRAB SOUP)

Steps:

• Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.
• Heat a 10-inch nonstick skillet over medium heat. Add the vegetables and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally. Remove and reserve the chili peppers from the skillet.
• Remove the remaining vegetables to a blender. Add the broth and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a 2-quart saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook for 2 minutes or until the mixture is hot. Season with kosher salt and ground black pepper.
• Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.

COLD TOMATO SOUP WITH FRESH CRAB GAZPACHO RELISH

Steps:

• Puree above ingredients until smooth. Season with salt and pepper to taste. Divide among bowls and garnish with a dollop of crab relish.
• Combine all ingredients in a bowl and season with salt and pepper to taste.

TOMATO CRAB SOUP

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.

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.

TOMATO-FENNEL SOUP WITH CRAB

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.

SPICY GREEN TOMATO SOUP WITH CRAB & COUNTRY HAM

Steps:

• Directions In a large saucepan, heat the oil. When the oil is hot, add the ham, pan-fry until crispy and golden, about 2 minutes. Remove the pan from the heat and strain, reserving the oil and ham. Return the oil to the pan and heat. Add the onions and saute until soft, about 3 to 4 minutes. Season the onions with salt and pepper. Add the garlic, bay leaves and chilies, and cook for 5 minutes. Add the tomatoes and stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for 15 minutes or until the tomatoes soften. Remove the bay leaves. Using a hand-held blender, puree the soup until smooth. Chill the soup. Add the lemon juice and hot sauce. Season with salt. In a mixing bowl, mix the crabmeat, sour cream, tomatoes, capers and green onions together. Season the salad with salt and pepper. To serve, ladle the soup into individual bowls and garnish with the crab salad and crispy ham. The soup can be served either chilled or warm.

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!

CREAMY TOMATO SOUP W/LUMP OF CRAB DRIZZLED WITH TRUFFLE OIL

Steps:

• Have large soup pot brought to medium-high heat, then add 4 tablepoons of butter (add a little bit of olive oil so butter will not burn), chopped celantro, chopped roasted peppers, and basil and saute for about a min and a half. After sauteing celantro, peppers, and basil add Rice flour and baking powder until thoroughly cooked, no lumps... Once rue is set, add tomatoes, water, red wine, 1/2 cup of evaporated milk, salt, black pepper, agave nectar, paprika and mix and bring to a boil. while waiting for tomatoes to come to a boil, take the 6 cloves or garlic, out of their peel and place in a bowl dish with a litte of white truffle oil barely covering and roast till lightly browned. Once tomatoes are to a boil, let them cool, also your roasted garlic should be done and place them out to cool as well. After a few minutes of cool down, put all contents in a food processor or blender until all contents are pureed, also while pureeing you can add the rest of the evaporated milk. Put contents back into the soup pot and reduce until soup is thickened and excess water has evaporated. While waiting for soup to reduce, take a small skillet and on medium heat, add 1/2 tablespoon of butter and minced garlic soaked in white truffle oil and saute for 30 secs, then add 40 oz of crab meat and saute for about 1 min. (the rest 40oz could be used for seconds) Once all complete, add crab meat in a serving bowl (moderate amount), pour soup until crab meat is fully covered, then drizzle white truffle oil on top and a few leaves of celantro.

CRAB AND TOMATO SOUP

Steps:

• In a large saucepan, heat the oil. Add the shallots and garlic and cook over moderately high heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in the shrimp paste and tomato paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken stock and water and bring to 
a boil. Reduce the heat to moderate, add the tomatoes and simmer until just starting to pop, about 8 minutes. Using a wooden spoon, lightly crush some of the tomatoes on the side of the pan. Stir in the fish sauce and season the soup lightly with salt. In a medium bowl, beat the eggs with the chile-garlic paste and a generous pinch of salt. Add the crab and pork and, using a fork, stir the mixture well to break up the meat. Bring the soup to a rolling boil over high heat. Stir in a circular motion and pour 
the egg mixture into the center of the swirl. Stop stirring and simmer the omelet in 
the soup over moderate heat for 6 minutes, then turn off the heat and stir to distribute the omelet throughout the soup. In a large heatproof bowl, cover the 
vermicelli with boiling water and let stand until softened, about 10 minutes. Drain well. Divide the vermicelli and bean sprouts among 4 bowls. Ladle the soup on top and serve with lime wedges and mint, cilantro and basil leaves. NOTES