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Rustic Tomato Soup with Crabmeat

  • 1 tablespoon olive oil
  • 1 medium shallot, finely chopped, about ½ cup
  • 1 fire roasted red pepper, finely chopped
  • 28 ounces canned crushed tomatoes and the liquid
  • 1 quart vegetable stock
  • 1 pinch finely chopped fresh oregano leaves
  • 1 pinch finely chopped fresh marjoram leaves
  • ¼ teaspoon salt or more to taste
  • 3 turns of a peppermill of freshly ground black pepper or to taste
  • 1 teaspoon garlic paste
  • ½ pounds backfin crabmeat, picked over for shells
  • 4 tablespoons sour cream

In a large stockpot over medium-high heat sauté the onions and red pepper in olive oil until the onions are translucent, about 7 minutes.

Reduce heat and add the crushed tomatoes, vegetable stock, oregano, marjoram, salt, pepper, and garlic.

Cook the soup for about 30 minutes, stirring occasionally.

Season to taste. Serve with a dollop of sour cream and a mound of crabmeat.

Makes 4 Servings.

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