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Slow-cooker creamy tomato soup with crab

Slow cooker creamy tomato soup with crab

Total Time
8 hr 35 min
15 min
8 hr 20 min


Olive oil

2 tsp

Brown onion

3 medium, sliced


3 clove(s), crushed

Whole tomato canned in tomato juice

4 can(s), (4 x 400g can), tomatoes broken up

Vegetable stock cube

1 individual, gluten-free variety, dissolved in 1L (4 cups) water


1 medium, cut into 1cm cubes

Light cream

½ cup(s), (cooking cream), (125ml)

Skim milk

½ cup(s), (125ml)

Ready-to-eat crab meat

500 g, (see tip)

Fresh chives

½ cup(s), finely chopped, sliced


  1. Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant. Season with salt and pepper.
  2. Transfer onion mixture to a 4.5 litre (18-cup) slow cooker. Add tomatoes with their juice, stock, and potato and stir to combine. Cook, covered, on high for 4 hours (or low for 8 hours) or until potato is tender.
  3. Using a stick blender or food processor, process soup until smooth. Stir in cream and milk. Cover and cook on low for 15 minutes or until heated through.
  4. Serve soup topped with crab meat and sprinkled with chives and black pepper.


Ready-to eat fresh crab meat is available in packets at the seafood counter at your supermarket or local fish shop. In some areas you may need to order it in. You can use 500g chopped, fresh, peeled, cooked prawns instead of crab meat, if desired.