Fontina-Vegetable Crab Soup Recipe
Fontina-Vegetable Crab Soup Recipe photo by Taste of Home
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Fontina-Vegetable Crab Soup Recipe

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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
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES:5 servings
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES: 5 servings


  • 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

Nutritional Facts

1 cup: 366 calories, 24g fat (13g saturated fat), 99mg cholesterol, 1169mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 14g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Fontina-Vegetable Crab Soup in Taste of Home Christmas Annual Annual 2010, p42

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glitterchatter User ID: 2651232 192450
Reviewed Nov. 17, 2013

"LOVE this soup--and it's been added to my soup favorites. I did have to make a few changes: family does not like corn and leaving it out made the soup a bit thin, so I separately cooked a couple of potatoes (diced, boiled, and slightly mashed) before adding them to the soup; the addition of the potatoes made this more chowder-like. I added half of a carrot (grated, which provided another color to the soup); and because of trying to keep costs down, I added the flaked-version of imitation crab meat. The soup is even better the next day. Truly delicious!"

Niakins User ID: 7243713 192449
Reviewed Apr. 28, 2013

"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."

Colnight User ID: 41759 174483
Reviewed Feb. 19, 2013 Edited Dec. 21, 2015

"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. *** My second review **, I now used the corn in it was better yet with it, and since my first review I had made this soup over and over again."

KmMcK User ID: 4696823 192157
Reviewed Jan. 19, 2013

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

dawnmariet1 User ID: 6116197 147703
Reviewed Jan. 16, 2013

"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."

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