Creamy tomato soup with crab
Ingredients
Olive oil
2 tsp
Uncooked onion
3 medium, sliced
Garlic
3 large clove(s), minced
Kosher salt
¾ tsp
Black pepper
¼ tsp, plus additional for serving
Canned tomatoes
56 oz, 2 (28-ounce) whole peeled variety, undrained, tomatoes broken up
Vegetable broth
32 fl oz, or water
Uncooked Yukon gold potato
1 medium, or russet variety, peeled and cubed
Fat free half and half creamer
1 cup(s)
Uncooked lump crabmeat
1 pound(s), picked over
Chives
2 Tbsp, chopped fresh