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Vegetable Crab Soup

 Vegetable Crab Soup
"As a school principal, wife and mom, I cook to wind down at the end of a busy day," comments Amy Lingren of Des Peres, Missouri. "This recipe, rich with cheese and crab, is a quick and different way to dress up canned soup."
8 ServingsPrep/Total Time: 20 min.


  • 1 can (19 ounces) chunky New England clam chowder
  • 1 can (11 ounces) condensed cheddar cheese soup, undiluted
  • 2-1/2 to 3 cups half-and-half cream, divided
  • 1/4 cup white wine
  • 1 tablespoon Worcestershire sauce
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 medium tomato, seeded and chopped
  • 2/3 cup shredded cheddar cheese
  • 2 tablespoons minced fresh parsley
  • 1/4 to 1/2 teaspoon pepper


  • In a large saucepan, combine the chowder, soup, 2-1/2 cups cream,
  • wine and Worcestershire sauce. Bring to a boil. Stir in vegetables;
  • return to a boil. Reduce heat; cover and simmer for 6-8 minutes or
  • until vegetables are crisp-tender.
  • Stir in the crab, tomato, cheese, parsley and pepper. Cook and stir
  • until heated through, adding remaining cream if desired. Yield: 8
  • servings.
Nutritional Facts: 1 cup equals 314 calories, 17 g fat (9 g saturated fat), 93 mg cholesterol, 844 mg sodium,

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Vegetable Crab Soup (continued)

Nutritional Facts: 20 g carbohydrate, 3 g fiber, 18 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.