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Tomato Seafood Soup Recipe
Tomato Seafood Soup Recipe photo by Taste of Home

Tomato Seafood Soup Recipe

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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. It's also delicious with real crab meat. —Mary Adams, Fairport, New York
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 8 servings


  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 tablespoon olive oil
  • 1/2 teaspoon minced garlic
  • 1 can (14 ounces) diced tomatoes, undrained
  • 1 jar (14 ounces) Ragú® Old World Style® Traditional
  • 1 cup salsa
  • 3/4 cup chicken broth
  • 1/2 cup white wine or additional chicken broth
  • 3 teaspoons dried parsley flakes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/8 to 1/4 teaspoon pepper
  • 1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined
  • 1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 can (6-1/2 ounces) minced clams, undrained

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.


  1. In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink. Yield: 8 servings (2 quarts).
Originally published as Tomato Seafood Soup in Simple & Delicious September/October 2008, p48

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.

Full-Bodied White Wine

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

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Reviewed Feb. 16, 2015

"Well worth making, even satisfied discriminating tastes - easy and quick. I did substitute a 1/2 can of fresh crab and 18 whole cherrystone clams steamed for the imitation crab and diced clams. Used white wine instead of broth. The results were outstanding and will make this often for myself and guests."

Reviewed Nov. 17, 2013

"I made this for my husband and he really enjoyed it. The only change that I made was an accident. I picked up a can of crab meat instead of clams. So I had imitation crab and canned crab! I did run the salsa and tomatoes through the blender as my son doesn't care for the chunks. The flavor was excellent!"

Reviewed Oct. 23, 2013

"This was very good, and easy and fast to prepare. I doubled the shrimp, didn't have any clams on hand, and added more chicken broth so there'd be enough liquid. I omitted the green pepper too because I don't like it. Turned out great, will make again for sure..."

Reviewed May. 28, 2013

"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 Jan. 25, 2013

"Wonderful soup. Looking forward to making it again!!"

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