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“We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes," says Mary Adams of Fairport, New York. "It's also delicious with real crab meat.”
Nutritional Facts 1 cup equals 163 calories, 4 g fat (1 g saturated fat), 72 mg cholesterol, 850 mg sodium, 16 g carbohydrate, 2 g fiber, 13 g protein.
Originally published as Tomato Seafood Soup in Simple & Delicious September/October 2008, p48
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 28, 2013 by SRSABIEJR
Foster Maw made this tonight, left out the onion (Foster Dad doesn't like'm) and used whole can of broth (didn't have wine). Oh my goodness. Awesome! There is an oyster fest in southern Maryland that Leonardtown Rotary Club claims they have the secret recipie... this is it.
Reviewed on Jan. 25, 2013 by Kathhill
Wonderful soup. Looking forward to making it again!!
Reviewed on Oct. 06, 2012 by jodand
I wasn't sure of this based on the ingredients, but it was really really good!
Reviewed on Sep. 14, 2012 by yogikeag
I make this for all holiday's. I have even doubled it for larger groups and added other seafoods.
Reviewed on Mar. 31, 2012 by retiredcookie2000
Just follow the recipe and read the reviews to see what not to use! A+++
Reviewed on Feb. 25, 2012 by kerrynjames
We really enjoyed this recipe. It's quite simple and easy to prepare, which was a bonus. I added a can of chicken broth and no white wine, as it was what I had on hand. Plus, I omitted the clams, as I may not have measured the amount of crab and shrimp and there was quite a bit of meat in the soup.We will definitely make this again. One thing I learned, though, is make sure your salsa is appropriate. I used a southwest salsa, as it was what was open in my fridge, and the corn and black beans were a little weird.Thanks for the recipe!
We really enjoyed this recipe. It's quite simple and easy to prepare, which was a bonus. I added a can of chicken broth and no white wine, as it was what I had on hand. Plus, I omitted the clams, as I may not have measured the amount of crab and shrimp and there was quite a bit of meat in the soup.
We will definitely make this again. One thing I learned, though, is make sure your salsa is appropriate. I used a southwest salsa, as it was what was open in my fridge, and the corn and black beans were a little weird.
Thanks for the recipe!
Reviewed on Feb. 19, 2012 by tengl
I made this for my family and was a little leary because of the canned seafood, but it was excellent. My husband and kids all enjoyed it.
Reviewed on Jan. 02, 2012 by Summy
I could easily make this recipe once a month. It's delicious! I used 2 cans of minced clams (drained and rinsed one can). I made the sauce on the stovetop, then dumped it all into a crockpot and left on low for a couple of hours to let the flavors blend. I added the shrimp, crabmeat, and clams in the last 20 minutes and cooked until the shrimp was pink. We might barbecue the shrimp next time, and add some barbecued tilapia to this too. PERFECT recipe.
Reviewed on Nov. 27, 2011 by 10sChick
OK, all the great comments are true. My husband and I loved this hearty stick-to-your-ribs soup. I was a bit skeptical when I saw the ingredient list. Salsa and spaghetti sauce? Yuck. Even as it was simmering, it didn't smell like something I would like, but it does all come together at the end when you add in the seafood items. It was amazing. The only change I made was using real crab meat. Outstanding!
Reviewed on Nov. 03, 2011 by Weavo
We loved this recipe, but I have a few tweaks. I used "medium" Picante and my husband suggested you could probably taste the seafood better using "mild". I was more generous on the spices. I also added some orzo pasta, but think any tiny pasta would add that something extra. I can't wait to make it again. Thank you!
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