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East Coast Tomato Soup

 East Coast Tomato Soup
I put the elements of two recipes together to come up with this tasty seafood soup. I'm not always able to get fresh shellfish on short notice, so I keep a supply of canned fish and shellfish on hand.
4-5 ServingsPrep/Total Time: 30 min.


  • 3 tablespoons finely chopped onion
  • 1 garlic clove, minced
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2-1/2 cups half-and-half cream
  • 2 cups tomato juice
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground savory
  • Dash hot pepper sauce
  • 2 cans (6 ounces each) lump crabmeat, rinsed and drained
  • Sour cream and minced fresh parsley, optional


  • In a 2-qt. saucepan, saute the onion and garlic in butter until onion
  • is tender. Stir in the flour, salt and pepper until bubbly.
  • Gradually add the cream, tomato juice, Worcestershire sauce, savory
  • and hot pepper sauce; bring to a boil, stirring constantly. Add
  • crab; heat through. Garnish servings with sour cream and parsley if
  • desired. Yield: 4-5 servings (about 1 quart).
Nutritional Facts: 1 serving (1 cup) equals 317 calories, 22 g fat (14 g saturated fat), 115 mg cholesterol, 856 mg sodium, 14 g carbohydrate, 1 g fiber, 13 g protein.