Add the onions, peppers and carrots to the pot. Cook for about 15 minutes until soft.
Add the vermouth and cook for about 2 minutes to evaporate.
Add the flour and cook for about 2 minutes.
Add the broth, tomatoes and seasonings. Stir to combine.
Bring to a boil, reduce and simmer for about 45 minutes. You really want to establish intense flavour.
Remove the pot from the stove. Add the canned milk and stir to combine. Using an immersion blender puree the soup until silky smooth. You can also pour the contents into a blender and blitz and then return the soup to the pot.
Return the pureed soup to the pot. Add the crab meat and heat through. About 15 minutes.
Dinner is ready. ENJOY!
Slow Cooker Directions:
Heat the olive oil in a pan. Saute the onions, carrots, and peppers for about 15 minutes.
Add the vermouth and cook for 2 minutes.
Add the flour and cook for 2 minutes.
Place this mixture into the slow cooker.
Add the tomatoes, broth, and seasonings.
Stir and cover. Cook on HIGH for 4 hours or LOW for 6 hours.
Once cooked, add the canned milk and stir.
Using an immersion blender, puree until smooth. (Alternatively, you can pour into a blender, blitz, and return to the slow cooker).
Add the crab meat. Cover and heat for about 30 minutes.
For this recipe, I used homemade oven-roasted tomatoes. You can use canned fire-roasted or crushed tomatoes.Imitation crab meat was added to this soup. Fresh crab meat would be great, or canned crab will work too.Vermouth is optional. You can use white wine, sherry, vodka, or no alcohol at all.
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