Instructions:
Step 1
Heat up some olive oil in a large pot over a medium flame.
Step 2
Sauté onion, celery, and carrot in the pot until softened, which usually takes about 5 minutes.
Step 3
After that, toss minced garlic into the pot and let it cook for one more minute.
Step 4
Stir in tomato paste, paprika, cayenne (if using), and season the mixture with salt and pepper. Continuously stir and cook for 2 minutes.
Step 5
Next, sprinkle flour evenly over the mixture in the pot and stir until thoroughly combined, and cook for another minute to ensure the flour is fully incorporated.
Step 6
Continuously stirring, slowly pour the broth into the pot to prevent any lumps from forming. Allow the mixture to simmer on low heat for 10 minutes, stirring occasionally.
Step 7
Use an immersion blender to puree the soup until smooth, or transfer the mixture to a standard blender in batches to achieve the desired consistency.
Step 8
Mix in the heavy cream and simmer for an additional 10 minutes, stirring occasionally, until the soup slightly thickens.
Step 9
Add crab meat, shrimp, and sherry (if using) to the pot. Simmer for 5 minutes or until the seafood is heated through, ensuring the heat remains low to avoid curdling the cream.
Step 10
Taste the soup and adjust seasoning with salt and black pepper as needed.
Step 11
Serve the soup hot, garnished with fresh herbs for added flavor and presentation.