Fontina Vegetable Crab Soup Recipe

Name: Fontina Vegetable Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups frozen corn, thawed; 1 large onion, chopped; 1 cup roasted sweet red pepper, drained and chopped; 1 celery rib, chopped; 1 tablespoon canola oil; 1 garlic clove, minced; 2 (14 1/2 ounce) cans chicken broth; 1 teaspoon fresh thyme or ¼ teaspoon dried thyme; ¼ teaspoon cayenne pepper; ¼ cup flour; ¾ cup heavy whipping cream; 4 ounces Fontina cheese, cut in 1/4 inch cubes; ½ cup canned crabmeat

Servings: persons

1 ½ cups frozen corn, thawed
1 large onion, chopped
1 cup roasted sweet red pepper, drained and chopped
1 celery rib, chopped
1 tablespoon canola oil
1 garlic clove, minced
2 (14 1/2 ounce) cans chicken broth
1 teaspoon fresh thyme or ¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
¼ cup flour
¾ cup heavy whipping cream
4 ounces Fontina cheese, cut in 1/4 inch cubes
½ cup canned crabmeat

1
Preheat oven to 450 degrees.
2
Pat corn dry; transfer to greased 15 inch X 10 inch baking pan.
3
Bake for 12 to 15 minutes or until lightly browned, stirring once.
4
Meanwhile, in a Dutch oven, saute onion, red pepper, and celery in oil until tender.
5
Add garlic; cook 1 minute longer.
6
Stir in broth, thyme, cayenne, and corn.
7
Bring to a boil.
8
Reduce heat; simmer uncovered, for 15 minutes.
9
Combine flour and cream until smooth, gradually stir into broth mixture; add cheese.
10
Bring to gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted.
11
Top servings with crab and serve.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups frozen corn, thawed, 1 large onion, chopped, 1 cup roasted sweet red pepper, drained and chopped, 1 celery rib, chopped, and more.

Yes, Fontina Vegetable Crab Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fontina Vegetable Crab Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions