A delightful and easy-to-make crab soup with a creamy texture and a hint of spice.
Pour the canned tomato soup into a saucepan.
Using high-quality canned soup can enhance the flavor of the dish.
Add the water to the saucepan and stir to combine.
You can substitute water with vegetable stock for added depth of flavor.
Mix in the curry powder and Tabasco sauce, stirring well.
Adjust the amount of Tabasco sauce to control the spiciness.
Add the fresh crab meat and dry sherry to the soup.
Ensure the crab meat is evenly distributed for consistent flavor.
Bring the soup to a gentle boil, then reduce the heat and simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
Stir in the cream and heat gently without boiling.
Avoid boiling after adding the cream to prevent curdling.
Serve the soup hot, garnished with fresh parsley.
Serve with crusty bread for a complete meal experience.
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