Best Tomato Seafood Soup Recipes

TOMATO SEAFOOD SOUP

Tomato Seafood Soup image

We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. -Mary Adams, Fairport, New York

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 can (14 ounces) diced tomatoes, undrained
1 jar (14 ounces) spaghetti sauce
1 cup salsa
3/4 cup chicken broth
1/2 cup white wine or additional chicken broth
3 teaspoons dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon pepper
1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (6-1/2 ounces) minced clams, undrained

Steps:

In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.

Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.

SEAFOOD AND SAFFRON TOMATO AND FENNEL SOUP

SEAFOOD AND SAFFRON TOMATO AND FENNEL SOUP image

Categories Soup/Stew Shellfish Healthy Simmer

Yield 6

Number Of Ingredients 16

Ingredients

1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 cup finely diced fennel
1/2 cup finely diced celery
2 cups chopped onions
1 48 oz can diced tomatoes, undrained
4 cups water
1 cup white wine, divided
Large pinch saffron
1 tbsp fresh chopped thyme
2 tsp kosher salt
2 1/2 lbs fresh mussels
1 lb peeled large shrimp
1 lb fresh halibut, cut into large pieces
1 tsp finely grated orange zest
2 tbsp finely chopped chives

Steps:

Heat the oil in a large pot over medium heat. Add the garlic, fennel, celery and onion and saute for 5 minutes, until vegetables are softened. Add tomatoes and their juices, 4 cups water, 1/2 cup white wine, saffron, thyme and kosher salt to the pot. Simmer for 30 minutes. Meanwhile, steam the nussels in the remaining 1/2 cup wine in a large skillet just until they open. Allow to cool slightly and then remove the mussels from the shells and strain the liquid. During the last 5 minutes of cooking, add the mussels and the steaming liquid, shrimp and fish to the tomato saffron broth. Stir in the orange zest. Serve soup with sprinkle of chopped chives and a selection of baguette crisps.

TOMATO SEAFOOD SOUP

Tomato Seafood Soup image

Make and share this Tomato Seafood Soup recipe from Food.com.

Provided by nikkid

Categories One Dish Meal

Time 40m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon minced garlic
1 tablespoon olive oil
14 ounces diced tomatoes, undrained
14 ounces spaghetti sauce
1 cup salsa
1 cup chicken broth
1/2 cup white wine
3 teaspoons dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon basil
1/4 teaspoon pepper
12 ounces uncooked shrimp, thawed, peeled and deveined
6 ounces imitation crabmeat
6 1/2 ounces minced clams, undrained

Steps:

In large saucepan, saute onion, green pepper and garlic in olive oil until onion is tender.
Stir in the tomatoes,salsa, sauce, broth, wine and additional seasonings.
Bring to boil, cover and reduce heat to simmer for 20 minutes.
Add the shrimp, crab and clams. cover and simmer an additional 10 minutes or until shrimp is pink.