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Fontina-Vegetable Crab Soup Recipe

Fontina-Vegetable Crab Soup Recipe photo by Taste of Home

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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

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Fontina-Vegetable Crab Soup Recipe

Prep: 30 min. Cook: 25 min.

Yield: 5 Servings

30 25 55

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

Directions

Pat corn dry; transfer to a greased 15-in. x 10-in. x 1-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. Yield: 5 servings.

Nutritional Facts 1 cup soup with about 1 tablespoon crab equals 366 calories, 24 g fat (13 g saturated fat), 99 mg cholesterol, 1,169 mg sodium, 22 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Fontina-Vegetable Crab Soup in Taste of Home Christmas Annual Annual 2010, p42

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Reviews for Fontina-Vegetable Crab Soup

Fontina-Vegetable Crab Soup

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Reviewed on Apr. 28, 2013 by Niakins

This is sooooo delicious. Thanks for the recipe. I had to adjust this for my own way of eating but stayed true to the recipe as much as possible. I subbed arrowroot for regular flour, butter for the canola, canned coconut milk for the heavy cream (only because I didn't have any) and skipped the corn because I am grain free.

Reviewed on Feb. 19, 2013 by Colnight

This was really good. I didn't have any corn so I made it without, but it was really good even with out the corn. Will make this again.

Reviewed on Jan. 19, 2013 by KmMcK

Most seafood soups have an overpowering taste of cream and seafood, but not this one it's perfect.

Reviewed on Jan. 16, 2013 by dawnmariet1

I thought roasting the corn was a step that didn't produce much additional flavor. Next time I will make it quicker by adding corn cut from cob or even from a can. Would otherwise keep this recipe as is. Family loved this recipe and will definitely be made again and again.