Mix in tomato paste, paprika, cayenne (if using), salt, and black pepper. Stir and cook for 2 minutes to bring out the flavors.
Sprinkle flour over the mixture and stir until fully combined. Cook for 1 minute to remove the raw flour taste.
Add the Broth
Gradually pour in the seafood or chicken broth, stirring constantly to avoid lumps.
Lower the heat and simmer for 10 minutes, stirring occasionally.
Blend for Creaminess
Use an immersion blender to purée the soup directly in the pot, or transfer it in batches to a blender and process until smooth.
Finish the Soup
Stir in heavy cream and simmer for an additional 10 minutes until the soup thickens slightly.
Add the cooked crab, shrimp, and sherry (if using). Simmer gently for 5 minutes to warm through.
Season and Serve
Taste and adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls, garnish with fresh herbs, and serve hot.
Tips for Best Results
Seafood Options: Feel free to add scallops or fish chunks for more variety.
Blending: For a chunkier soup, blend only half the base and leave some vegetables intact.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid curdling the cream.
Enjoy this rich and flavorful seafood soup as a comforting appetizer or a hearty main course! 🍲
