• sec
  • hour
  • min
Seattle's Finest Seafood
Roasted Tomato, Cauliflower and Crab Soup
  • Meal Type: Lunch, Dinner
  • Course: Soup
  • Serving: 4
  • Total Prep Time: 40m

Delicious Seafood Recipe

Roasted Tomato, Cauliflower and Crab Soup


Login or create an account to earn points.

Share and earn reward points!

Recipe and photo by Renee Frojo. http://makeitlikeachef.com


  • 4 pound roma tomatoes
  • 1 red bell pepper
  • 1 onion
  • 3 cloves garlic
  • 1 pound crab
  • 3 cups cauliflower florets, roughly chopped
  • 4 cups chicken stock
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 cup whole milk
  • 1 tablespoon lemon juice
  • 1 avocodo (optional)
  • Salt and pepper, to taste

Preparation Instructions

  1. Preheat oven to 375°F. Slice the onion into quarters and peel the garlic. Toss the onions and garlic in a roasting pan with the tomatoes, bell pepper and about 2 tablespoons olive oil. Rub all the vegetables evenly with oil and season with a sprinkle of salt and pepper. Place in the oven and cook for 35 minutes, or until all vegetables are soft and slightly charred.
  2. While the vegetables are roasting, bring a very heavily salted pot of water to boil. Once boiling, place crab in the water and cook for about 6 minutes per pound, or until the crab has turned bright red and the meat is opaque. Immediately remove the crab from boiling water as soon as it's finished cooking and plunge into an ice bath to cool. Once cool, crack open and carefully remove crab meat. Roughly chop or shred crab meat and set aside.
  3. Drain the pot and return it to the stove. Heat 1 tablespoon oil on medium heat. Once hot, toss in cauliflower and a few pinches of salt. Cook, stirring, until the cauliflower is slightly caramelized, about 5 minutes. Add chicken stock and mix in paprika, cumin and cayenne pepper. Cook until cauliflower softens, about 10 minutes.
  4. After the roasted vegetables cool, peel skins off the tomatoes and bell pepper and roughly chop. Add to pot with cauliflower and cook for another 5 minutes. Remove from heat and let cool slightly.
    In a blender, puree soup in batches until mostly smooth. Then return soup to stove on low heat. Stir in crab meat until combined. Then stir in milk and lemon juice and season to taste with salt and pepper.
  5. Serve in small bowls. Garnish with diced avocado, if desired.

* Required Fields

You May Also Enjoy These Products

Recipe Man

  • Guajillo Wild Salmon with Chipotle Cream

    Guajillo Wild Salmon with Chipotle Cream

    Place salmon on baking pan and place 1 ounce of Guajillo butter on each piece. Place in a 350 oven for approximately 8 minutes. This will be around medium rare (delicious!!) cook an additional 3-4 minutes if you desire it cooked through. Remove from the oven, place on a plate, and spoon butter over fish then top with Chipotle cream. Serve with some yummy sides (We do sweet chilies and arancini) Enjoy!

    • Lunch Dinner

    • Entrée

    • 4

    • 35m

  • Butterfly a Lobster Tail

    Butterfly a Lobster Tail

    Cooking our Jumbo Lobster Tails is simple and worth it! These tails are delicious and each one feeds 2-4 people. There are several cooking methods you can choose from, all are tasty and will impress your dinner guests, but butterflying a lobster tail is a method used most often by restaurants.

    • Lunch Dinner

    • Appetizer Entrée

    • 4

    • 40m

  • Skewered Shrimp with Roasted Hazelnut and Red Pepper Sauce

    Skewered Shrimp with Roasted Hazelnut and Red Pepper Sauce

    Recipe and photo by Renee Frojo. http://makeitlikeachef.com/

    • Dinner

    • Appetizer

    • 4

    • 36m

* Required Fields

Add your thoughts?

Tell us what you think about this recipe.

Write your review

You're reviewing: Roasted Tomato, Cauliflower and Crab Soup

  •   1 2 3 4 5
    • Reload captcha Captcha Image
      Attention: Captcha is case sensitive.
  • * All fields are required