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Tomato Seafood Soup

Name: Tomato Seafood Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings (2 quarts).
Cuisine: North America, Mexican
Ingredients: 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) spaghetti sauce; 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

30 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 35 min.

Makes

8 servings (2 quarts)

Updated: Jun. 30, 2023

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

Tomato Seafood Soup Recipe photo by Taste of Home

Ingredients

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) spaghetti sauce
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

Directions

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.

Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.

Nutrition Facts

1 cup: 163 calories, 4g fat (1g saturated fat), 72mg cholesterol, 850mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 13g protein.