Ingredients for Creamy Tomato Crab Soup
- Onions
- 2 cloves garlic, minced
- 2 tablespoons butter
- All Purpose Flour
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- Half And Half
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon savory
- Dash of hot pepper sauce (e.g., Tabasco)
- Lump Crabmeat
- Sour cream, for garnish
- Fresh Parsley
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How to Make Creamy Tomato Crab Soup
- Melt 2 tablespoons of butter in a medium-sized saucepan over medium heat.
- Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, until softened (about 5 minutes).
- Whisk in 2 tablespoons of all-purpose flour, 1 teaspoon salt, and ½ teaspoon black pepper.
- Continue stirring and cooking for 1 minute, until the mixture is bubbly.
- Gradually whisk in 1 cup heavy cream, 1 (28 ounce) can crushed tomatoes, 1 tablespoon Worcestershire sauce, 1 teaspoon savory, and a dash of your favorite hot pepper sauce (such as Tabasco).
- Bring the mixture to a boil, stirring constantly. Reduce heat and simmer for 5 minutes.
- Gently stir in 1 ½ pounds lump crab meat.
- Simmer for another 3 minutes, or until heated through. Do not boil.
- Season to taste with additional salt and pepper if needed.
- Ladle the soup into individual bowls.
- Top each serving with a dollop of sour cream and sprinkle with 2 tablespoons of chopped fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
20g
Fat
127g
Carbs
6g
