Photo of Creamy Tomato Soup with Crab by WW

Creamy Tomato Soup with Crab

Points® value
Total Time
4 hr 31 min
16 min
4 hr 15 min
This soup delivers luscious texture without any cream or extra fat. The secret ingredient? One potato.


Olive oil

2 tsp(s)


3 medium, sliced


3 clove(s), large, minced

Kosher salt

¾ tsp(s)

Black pepper

¼ tsp(s), plus more for sprinkling

Canned tomatoes

56 oz, 2 (28-ounce) whole peeled variety, undrained, tomatoes broken up

Vegetable broth

32 oz, or water

Yukon gold potato

1 medium, or russet variety, peeled and cubed

Fat-free half-and-half

1 cup(s)

Lump crabmeat

1 pound(s), picked over


2 tbsp(s), chopped fresh


  1. Heat oil in large nonstick skillet over medium heat. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic, salt, and pepper and cook, stirring constantly, until fragrant, about 30 seconds.
  2. Transfer onion mixture to 5- or 6-quart slow cooker. Add tomatoes with their juice, broth, and potato, stirring well. Cover and cook until potato is tender and flavors are blended, 4 to 5 hours on High or 8 to 10 hours on Low.
  3. Using immersion (stick) blender, puree soup. (Or puree in batches in blender or food processor.) Stir in half-and-half. Cover and cook until heated through, about 15 minutes on Low.
  4. Ladle soup evenly into 8 bowls. Top evenly with crabmeat and sprinkle with chives and black pepper.
  5. Per serving: 1 1/2 cups soup and about 1/4 cup crabmeat.


Shopping tip: In place of lump crab meat, feel free to opt for small shrimp or chunks of sweet lobster.