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.
Ingredients For Fontina-Vegetable Crab Soup Recipe
1.5 cup 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 can Chicken Broth
1 teaspoon Minced fresh thyme or 1/4 dried thyme
0.25 teaspoon Cayenne pepper
0.25 cup All purpose flour
0.75 cup Heavy whipping cream
4 ounce Fontina cheese, cut into 1/4 inch cubes
0.5 cup Canned lump crabmeat
Nutrition value
332
calories per serving
20 g Fat14 g Protein22 g Carbs15 g FiberOther
Current Totals
20 g Fat
14 g Protein
22 g Carbs
15 g Fiber
MacroNutrients
Carbs
22 g
Protein
14 g
Fiber
15 g
Fats
Fat
20 g
Vitamins & Minerals
Calcium
258 mg
Iron
5 mg
Vitamin A
883 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
98 mcg
Vitamin B12
0 mcg
Vitamin C
17 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
124 mg
Manganese
1 mg
Phosphorus
243 mg
Selenium
20 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
