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Fontina-Vegetable Crab Soup

 Fontina-Vegetable Crab Soup
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
5 ServingsPrep: 30 min. Cook: 25 min.


  • 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


  • 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

2 of 2

Fontina-Vegetable Crab Soup (continued)

Directions (continued)

  • 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.