Ingredients
2 carrots, chopped
1 red bell pepper, chopped
4 celery stalks, chopped
1 onion, chopped
5 garlic cloves, minced
2 Tbsp. tomato paste
1/2 cup dry vermouth
8 oz. clam juice
14.5 oz. vegetable broth
19 oz. diced tomatoes
2 tsp. Old Bay seasoning
1 tsp. cayenne pepper
3 tsp. smoked paprika
1/3 cup heavy whipping cream
2 4.5 oz. cans of jumbo lump crab
Chopped parsley, for garnish
Directions
Sauté carrots, pepper, celery and onion in olive oil. Add salt and pepper to taste. Sprinkle with 2 tsp. of smoked paprika. After vegetables begin to caramelize and smell very fragrant, add the garlic.
Let cook for another minute, then add tomato paste and let it liquify for a few minutes. Add dry vermouth to deglaze the pan and cook until it’s evaporated.
Add everything from sauté pan to a Crockpot or slow cooker. Add diced tomatoes, vegetable stock and clam juice. Season with salt, 1 tsp. of smoked paprika, Old Bay seasoning and cayenne pepper.
Cook for 6 hours on low. Then, using an immersion blender, blend the contents of the tomato soup until well blended. Add cream. Stir until everything is well combined, then add a couple of spoonfuls of crab on top. Garnish with chopped parsley. Thank me later!