- 15 minutes
- 30 minutes
A creamy crab and tomato soup
- Melt the butter in a pot over medium high heat, add onions and garlic and cook until translucent, then add thyme and tomatoes. Cook until the tomatoes begin to soften then add canned crab and seafood stock and bring to a simmer.
- Cook until the tomatoes are completely soft, then remove thyme and process in a blender until smooth. Place back in the pot and add cream. Season to taste with salt and pepper and serve hot garnished with lump crab meat and sliced scallions.