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Vegetable Crab Soup Recipe

Vegetable Crab Soup Recipe photo by Taste of Home

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"As a school principal, wife and mom, I cook to wind down at the end of a busy day," comments Amy Lingren of Des Peres, Missouri. "This recipe, rich with cheese and crab, is a quick and different way to dress up canned soup."

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Vegetable Crab Soup Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

10 10 20

Ingredients

1 can (19 ounces) chunky New England clam chowder
1 can (11 ounces) condensed cheddar cheese soup, undiluted
2-1/2 to 3 cups half-and-half cream, divided
1/4 cup white wine
1 tablespoon Worcestershire sauce
1 package (16 ounces) frozen stir-fry vegetable blend
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 medium tomato, seeded and chopped
2/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon pepper

Directions

In a large saucepan, combine the chowder, soup, 2-1/2 cups cream, wine and Worcestershire sauce. Bring to a boil. Stir in vegetables; return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
Stir in the crab, tomato, cheese, parsley and pepper. Cook and stir until heated through, adding remaining cream if desired. Yield: 8 servings.

Nutritional Analysis: 1 cup equals 314 calories, 17 g fat (9 g saturated fat), 93 mg cholesterol, 844 mg sodium, 20 g carbohydrate, 3 g fiber, 18 g protein.

Originally published as Vegetable Crab Soup in Quick Cooking November/December 1999, p46

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Vegetable Crab Soup

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Reviewed on Dec. 13, 2012 by cwbuff2

"Great stuff", said my laconic middle son when he first tasted this great take on clam chowder. Goes together quickly and easily. This soup will definitely be going into the family meal rotation, especially in wintertime.

Reviewed on Dec. 31, 2008 by Momma M

This is our family's favourite soup - very creamy. I serve it with cheese buns on cold, snowy days - perfect!