Creamy tomato soup with crab

Creamy tomato soup with crab

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


Olive oil

2 tsp

Uncooked onion

3 medium, sliced


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


2 Tbsp, 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.


Instead of lump crabmeat, feel free to opt for small shrimp or chunks of sweet lobster.