In a large pot, heat olive oil over medium heat. Look for the oil to shimmer slightly, indicating it’s ready. Add the diced onion, sliced carrots, and diced celery. Sauté them together until they soften, stirring occasionally, for about five to seven minutes. You want the vegetables to be tender and fragrant, setting the base for your soup.
Next, stir in tomato paste and the minced garlic. Cook for an additional two minutes. This step is crucial as it allows the garlic to release its oils and flavors. The mixture should have a beautiful aroma, with the paste darkening slightly as it cooks.
Add the Old Bay seasoning and Worcestershire sauce to the pot. Stir well to combine and let the spices heat up for a minute. You should notice an instant lift in the aroma, with the spices melding beautifully into the sautéed vegetables.
Pour in the seafood broth and water, bringing the mixture to a boil. Watch for bubbles forming, indicating it’s time to proceed. Once boiling, reduce the heat to a simmer.
Add the cubed potato and the can of diced tomatoes. Stir to combine everything thoroughly. Allow the soup to simmer for about ten minutes, until the potatoes are fork-tender.
After ten minutes, add the frozen corn kernels to the pot. This will add a sweet crunch to your soup. Continue to simmer for another twenty minutes, allowing all the flavors to meld together beautifully.
When the soup is ready, gently fold in the cooked lump crab meat. Stir carefully, so you don’t break up the crab too much. Season the soup with salt and pepper to taste. Let it simmer for an additional ten to twenty minutes to heat the crab through and adjust flavors as needed.
Once done, give the soup a final taste and adjust the seasoning if necessary. The soup should be warm, aromatic, and inviting, ready to be served in bowls.
Serve the Crab Soup hot, garnished with fresh herbs if desired. Enjoy with crusty bread or crackers for a delightful meal!
