FONTINA-VEGETABLE CRAB SOUP

Fontina-Vegetable Crab Soup image

Cayenne pepper adds a hint of heat to rich, creamy soup loaded with vegetables and crab. Serve it as a first course or as a meal by itself.-Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups frozen corn, thawed
1 large onion, chopped
1 cup roasted sweet red peppers, drained and chopped
1 celery rib, chopped
1 tablespoon canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) chicken broth
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
3/4 cup heavy whipping cream
4 ounces fontina cheese, cut into 1/4-inch cubes
1/2 cup canned lump crabmeat

Steps:

Pat corn dry; transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 12-15 minutes or until lightly browned, stirring once., Meanwhile, in a Dutch oven, saute the onion, red peppers and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, cayenne and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Combine flour and cream until smooth. Gradually stir into broth mixture; add cheese. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted. Top servings with crab.

Nutrition Facts : Calories 366 calories, Fat 24g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 1169mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.