Fontina Vegetable Crab Soup

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READY IN: 55mins
Recipe by WiGal

Cayenne pepper adds a little heat to rich, creamy soup loaded with vegetables and crab. From Charlene Chambers at Taste of Home.

Ingredients Nutrition


  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, sauté onion, red pepper, and celery in oil until tender.
  5. Add garlic; cook 1 minute longer. Stir in broth, thyme, cayenne, and corn.
  6. Bring to a boil. Reduce heat; simmer uncovered, for 15 minutes.
  7. Combine flour and cream until smooth, gradually stir into broth mixture; add cheese.
  8. Bring to gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted. Top servings with crab and serve.

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