Best 3 Fontina Vegetable Crab Soup Recipes

Do you love the savory flavor of Fontina cheese? Do you enjoy the sweetness of crab and the heartiness of vegetables? If so, Fontina vegetable crab soup is the perfect dish for you. It's a creamy and flavorful soup that's perfect for a cold night or a light lunch. With just a few ingredients and easy-to-follow steps, you can create a delicious and comforting meal that will surely satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

FONTINA-VEGETABLE CRAB SOUP

Fontina-Vegetable Crab Soup image

Cayenne pepper adds a hint of heat to rich, creamy soup loaded with vegetables and crab. Serve it as a first course or as a meal by itself.-Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups frozen corn, thawed
1 large onion, chopped
1 cup roasted sweet red peppers, drained and chopped
1 celery rib, chopped
1 tablespoon canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) chicken broth
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
3/4 cup heavy whipping cream
4 ounces fontina cheese, cut into 1/4-inch cubes
1/2 cup canned lump crabmeat

Steps:

Pat corn dry; transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 12-15 minutes or until lightly browned, stirring once., Meanwhile, in a Dutch oven, saute the onion, red peppers and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, cayenne and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Combine flour and cream until smooth. Gradually stir into broth mixture; add cheese. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted. Top servings with crab.

Nutrition Facts : Calories 366 calories, Fat 24g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 1169mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.

BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI

Butternut Squash Soup with Fontina Cheese Crostini image

Provided by Giada De Laurentiis

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt

Steps:

Soup: In a 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the squash and chicken stock and bring the mixture to a boil. Add the sage and continue to cook until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
Crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
To serve, ladle the soup into bowls and garnish with the cheese crostini.
Cook's Note: The cooked vegetable mixture can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

MARYLAND CRAB SOUP

Maryland Crab Soup image

The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area.

Provided by Cindy Chaney

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Yield 10

Number Of Ingredients 11

Ingredients

2 (14.5 ounce) cans stewed tomatoes
3 cups water
1 cup fresh lima beans
1 cup frozen corn kernels
1 cup sliced carrots
2 tablespoons chopped onion
2 tablespoons Old Bay Seasoning TM
2 cups beef broth
1 pound blue crab crabmeat
10 blue crab claws, steamed
1 gallon water

Steps:

Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 21.5 g, Cholesterol 51.8 mg, Fat 1.3 g, Fiber 5.3 g, Protein 17.8 g, SaturatedFat 0.3 g, Sodium 882.2 mg, Sugar 5.6 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't be afraid to experiment with different vegetables. There are many different vegetables that can be used in this soup, so feel free to use what you have on hand or what you think sounds good.
Be careful not to overcook the vegetables. You want them to be tender, but not mushy.
Season the soup to taste. Start with a small amount of salt and pepper and add more to taste.
Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

Fontina vegetable crab soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a new soup recipe to try, give this one a try. You won't be disappointed!