| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 1/4 pounds extra-sweet grape tomatoes, divided
- 1/2 cup olive oil
- 2 small sweet banana peppers, seeded and quartered
- 1 teaspoon sea salt
- 1 cup chopped red onion
- 1 teaspoon natural brown sugar
- 3/4 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons coarsely ground black pepper, divided
- 1 cup chopped fresh cilantro leaves
- 2/3 cup chicken broth
- 12 ounces vegetable juice (recommended: V-8)
- 1 egg
- 1 small lemon, juiced (about 1/4 cup)
- 2/3 cup plus 2 tablespoons heavy whipping cream
- 6 tablespoons sweet cream salted butter
- 1 clove garlic, finely chopped
- 1/8 teaspoon crab boil seasoning (recommended: Old Bay)
- 2/3 cup high-quality cream sherry (sweet)
- 1/2 teaspoon crab base
- 1 cup fresh lump blue crabmeat (steamed or boiled)
- 1/2 cup good quality grated Parmesan
- 2 teaspoons red lump fish caviar, rinsed and strained
Instructions
- Preheat oven to 440 degrees F.
- Halve 18 of the grape tomatoes. In a baking dish pour in 1/4 cup olive oil. To that add banana peppers, and 1/2 of the tomatoes. Mix to coat all with oil. Sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Bake uncovered (ideally in convection oven) until they start to brown (about 15 minutes).
- In a pot heat 1/4 cup olive oil and add 1/3 cup finely chopped red onion, 1/4 teaspoon sea salt, natural brown sugar, 1/4 teaspoon crushed red pepper, 1/4 teaspoon course ground black pepper. Stir over high heat. Add the remaining whole tomatoes and continue to mix until the tomato skins start to peal (about 4 minutes). Pour entire contents of this pot into a blender. To this add cilantro, the roasted tomato mixture and chicken broth. Blend until fairly smooth (about 15 to 20 seconds).
- Pour entire contents into pot, add 6 ounces of vegetable juice, bring almost to a boil and reduce to a simmer.
- In a medium mixing bowl beat egg until it produces a light foam and beat in the lemon juice. To this add the remaining 6 ounces vegetable juice and beat again. Slowly mix in 1 cup of the hot soup. Take soup off the heat and slowly mix this mixture into the soup. Add 2 tablespoons heavy cream and stir over medium heat until it starts to bubble. Remove from heat.
- In a skillet add 6 tablespoons butter, melt butter over medium heat, add 2/3 cup of finely chopped red onion and garlic. Saute for about a minute and then add 1/2 teaspoon crushed red pepper and 1/2 teaspoon coarsely ground black pepper. Continue sauteing until the onions are soft and translucent. Then add crab boil seasoning and cream sherry. Turn heat up until mixture comes to a bubble then lower to medium heat and stir until it starts thickening to almost a light syrup consistency. Once it has thickened add crab base and make sure it is incorporated well. Then add 2/3 cup heavy whipping cream stir over medium to high heat until it starts to bubble. Then add 1 cup of crabmeat and mix well, once it comes to a bubble again remove from heat.
- For each serving:
- Add 1/2 cup of the tomato soup to bowl, to this add 2/3 cup of the crab soup, 1 tablespoon freshly grated Parmesan. And 1/4 teaspoon of the red lump fish caviar and mix well. Float a tablespoon of the crab soup in center
- Grate some more Parmesan on top. Add freshly ground black pepper, to taste, and serve
- I like to garnish with blue crab claws sauteed in butter and cream sherry and or some caviar. When in season I like to use fresh crab roe.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 528 |
| Total Fat | 46 g |
| Saturated Fat | 20 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 13 g |
| Cholesterol | 142 mg |
| Sodium | 814 mg |
Reviews
Yummy! Even better with fresh snow crab meat, well of coarse.
This recipe was made at a family gathering and everyone loved this recipe from teens to adults. My husband does not like soup unless he is sick and even he loved this recipe.
I was very skeptical when I read the recipe and realized it was two separate soup recipes combined. This recipe is a blend of an extremely tasty tomato soup recipe and an amazingly delicious crab soup recipe which together is tremendously harmonious and scrumptious. The words I have chosen are not an exaggeration. It is the best tomato soup recipe and crab soup recipe I have ever eaten. Both the tomato soup and crab soup recipes can stand alone with a five star rating but together the taste is delectable!
As a professional chef, I always look for ” homemade ” items to run on my menus. This soup defines the lowcountry seafood experience. It’s creamy, light yet full of flavor. I will continue to run this soup all season. Fantastic!!
If you are a seafood lover than this soup is perfect!!! what freshness and flavor, out of this world!!!
I love soups and this one is my favorite.
It is a must try even if you are not a soup lover you will love this one.
I have made it several times. A great soup for company. It will impress.
It is a must try even if you are not a soup lover you will love this one.
I have made it several times. A great soup for company. It will impress.
What a recipe. A must try. I will pass this on forever.
Surprisingly light tasting yet rich.
Best Crab soup I have ever had! Delicious
Rich and comforting enough for winter
Yet light enough for summer.
Best Crab soup I have ever had! Delicious
Rich and comforting enough for winter
Yet light enough for summer.