Rating: 3.92 stars
36 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3

Quick and easy tomato and seafood cream soup.

Gallery

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan over medium heat, cook garlic and onion in oil until softened. Stir in tomato soup, tomatoes and crabmeat and heat through. Stir in half-and-half and cook until bubbly.

    Advertisement

Nutrition Facts

242 calories; protein 10.1g; carbohydrates 14g; fat 16.4g; cholesterol 59.4mg; sodium 519.8mg. Full Nutrition
Advertisement

Reviews (37)

Most helpful positive review

Rating: 5 stars
01/28/2007
Very delicious recipe and easy to prepare! I did make some additions - I added one can of diced potatoes one can of corn few dashes of Old Bay and one can of small shrimp. I also did increase the garlic to about 3 cloves and added slightly more 1/2 and 1/2 than called for. Turned out perfect! Read More
(32)

Most helpful critical review

Rating: 3 stars
04/30/2008
I'm a big crab lover and this was still not my thing. I think what really threw me off was the chunky tomatoes. Crab meat in a soup is supposed to me smooth so everything else should be like it. I might try this again because the flavors were there. But next time I will do a mock "bisque". Maybe use more tomato sauce or soup. Or if I use the diced tomatos I will put the finished components in a blender and really melt it all down and together... Read More
(26)
36 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
01/28/2007
Very delicious recipe and easy to prepare! I did make some additions - I added one can of diced potatoes one can of corn few dashes of Old Bay and one can of small shrimp. I also did increase the garlic to about 3 cloves and added slightly more 1/2 and 1/2 than called for. Turned out perfect! Read More
(32)
Rating: 3 stars
04/29/2008
I'm a big crab lover and this was still not my thing. I think what really threw me off was the chunky tomatoes. Crab meat in a soup is supposed to me smooth so everything else should be like it. I might try this again because the flavors were there. But next time I will do a mock "bisque". Maybe use more tomato sauce or soup. Or if I use the diced tomatos I will put the finished components in a blender and really melt it all down and together... Read More
(26)
Rating: 3 stars
10/29/2004
After some additions it was really good...We like garlic so next time I'll at least double the garlic (which I roast in the oven so it's a paste). It seemed really bland then I realized there is no salt or pepper! I used frozen crab instead of canned so maybe canned crab gives it salt?? I don't know. but we added salt and pepper and dill. Yes dill. My husband used to work at a restaurant where they made tomato dill soup and it was awesome so we tried it and it really tasted good! It says it serves 6 but we ate it as a meal so three people max along with homemade wheat rolls. A-MAZING!! Definitely bland without the additions. Read More
(10)
Advertisement
Rating: 5 stars
12/22/2003
This is a fantastic soup and incredibly easy to make! I've even tried it with fat-free half & half and it still tastes great. I can't stop making this soup! I've experimented with sauteed portabellos spinach and a little red wine. I've even tried it with 1/2 of the half & half because my boyfriend is picky about creamy soups. I wish I could give it 6 stars. Read More
(8)
Rating: 4 stars
10/03/2003
Very simple! The fat free creamer is a winner. Can taste the Campbell's soup and canned tomatoes so next time I'll use homemade tomato soup and fresh diced tomatoes. Will definitely make this again. Read More
(6)
Rating: 5 stars
11/14/2003
Excellent. We are on the Atkins diet so I use heavy cream and add a 14oz can of chix broth. The recipe says it serves 6. It wasn't enough for 3. So I'm doubling it. Read More
(6)
Advertisement
Rating: 4 stars
02/10/2011
I made two batches of this recipe. The first batch I followed exactly just with fat free half/half and some extra garlic. It was good but definitely was missing a little something. I followed others' advice and added salt pepper and dill. The second batch I used red onions lots of garlic better quality lump crab meat and added some cajun seasoning at the end to give it a little kick. This batch bursts with flavor. Regardless of how you spice it up you definitely need to use quality lump crab meat it's sweeter and more flavorful. Very fast preparation with a comfort-food quality I will be keeping this recipe on hand. Read More
(5)
Rating: 5 stars
02/24/2011
This was very good and very easy to make! I made a double batch and am so glad I did. I used two cans of tomatoes and tomato soup and a 16oz can of Brabant meat. I did not double the half and half but added some Parmesan cheese. I also added salt pepper extra garlic and old bay. I pureed the garlic onion and tomatoes with a little of the tomato soup and am so glad I did. I also used fat free half and half. I will definitely be making this again thank you! Read More
(5)
Rating: 5 stars
04/20/2013
I am a Mom of two and need QUICK EASY meals on the double! This was a wonderful grown-up meal that my husband and I enjoyed. I'm sure that my toddler would have ate this but I decided to give him a kid friendly meal instead. I did use a can of evaporated milk and garlic powder instead of the half and half cream along with fresh garlic. Also I added a small can of tomato sauce because I thought it was a little on the watery side. This fixed it for sure. I added dill like someone recommended previously. Also I added a little marjoram along with salt and pepper. When I served it I put mozzarella along with parmesan cheese on top of it. It was a complete meal with focaccia bread served on the side that I got at our local grocery store. The only thing that I may do different in the future is puree this soup and then add the crab along with the evaporated milk or the half and half cream after pureeing it. Overall this recipe is a keeper and will make its way to my kitchen table again:). Thanks for sharing it with all of us. This would also be wonderful with a spinach salad of some type. Read More
(4)