Creamy tomato soup with crab
1
Points®
Total time: 4 hr 31 min • Prep: 16 min • Cook: 4 hr 15 min • Serves: 8 • Difficulty: Easy
This creamy soup delivers luscious texture without any cream or extra fat. The "secret" ingredient? One potato.
Ingredients
Olive oil
2 tsp
Uncooked onion
3 medium, sliced
Garlic
3 large clove(s), minced
Kosher salt
¾ tsp
Black pepper
¼ tsp, plus additional for serving
Canned tomatoes
56 oz, 2 (28-ounce) whole peeled variety, undrained, tomatoes broken up
Vegetable broth
32 fl oz, or water
Uncooked Yukon gold potato
1 medium, or russet variety, peeled and cubed
Fat free half and half creamer
1 cup(s)
Uncooked lump crabmeat
1 pound(s), picked over
Chives
2 Tbsp, chopped fresh
Instructions
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.
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