Two of My Favorite Soup Recipes – Hearty Tomato Soup and Maryland Crab Vegetable Soup

With the cold weather hanging around, I have been craving soup. I thought I would pull out a few of my favorites to share with you. There is something so comforting about a nice bowl of soup for lunch or dinner this time of year. Both of these soup recipes were given to me by dear friends of mine. The tomato soup goes especially well with Missy’s Chicken Salad. I would love for you to share some of your favorites with me. I am always game for trying a new recipe.

Missy’s Hearty Tomato Soup

2 tablespoons butter or margarine
1 medium onion, finely chopped (about 1/2 cup)
1 clove garlic, finely chopped
1/2 teaspoon paprika
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1 8oz. package cream cheese, softened (I use reduced fat)
1 1/4 cups milk
2 cans (10 3/4 ounces each) condensed tomato soup
2 cans (16 ounces each) diced tomatoes

Heat butter in 3 qt saucepan over medium heat. Cook onion and garlic in butter about 2 min; remove from heat. Stir in paprika, basil and cream cheese. Gradually stir in milk and soup. Beat with hand beater until smooth. Stir tomatoes into soup. Break up tomatoes. Heat over medium heat, stirring frequently until hot. Makes 8 servings about 1 cup each.

Shelly’s Maryland Crab Vegetable Soup

1 TBSP butter or margarine
1/2 a diced onion
1/4-1/2 cup of diced celery
1 box of beef broth
2 small cans of chicken broth
2 small cans of petite diced tomatoes (not drained…I used the kind that are seasoned with basil, oregano and olive oil)
4 sliced carrots
2 small boxes of frozen succotash
2 bay leaves
2 tbsp of Old Bay Seasoning
Dash of Pepper
1 lb. can of crab claw meat

Put about a tbsp of butter or margarine in the bottom of a dutch oven and melt it with about 1/2 a diced onion and maybe about 1/4-1/2 cup of diced celery.. Cook that on medium til the onions are translucent… Pour in a box of beef broth and 2 small cans of chicken broth, 2 small cans of petite diced tomatoes (not drained…I used the kind that are seasoned with basil, oregano and olive oil) ,about 4 sliced carrots, 2 small boxes of frozen succotash and 2 bay leaves, about 2 tbsp of Old Bay Seasoning and a dash of pepper. Bring everything to a boil, then cover and simmer on low for about an hour. You can then add a 1 lb. can of crab claw meat and let that simmer for about an hour til serving… you can put in more or less of the old bay depending on how spicy you like it. YUMMMMMM!



Comments

  1. I really love the combination of a crab in a soup. The aroma and taste of the crab is really nice and great. Anyway nice recipe, keep up the good work.

  2. Thank you…both of these recipes are delicious! Enjoy!

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