Creamy Tomato Bisque With Lump Crabmeat

Soups & Stews

Recipe courtesy of Magnolias Southern Cuisine cookbook

Serves 8

  • 1/4 cup plus teaspoon extra virgin olive oil
  • ​1/2 cup yellow onion, chopped
  • 1 teaspoon garlic, chopped
  • 1/2 cup flour
  • 3 cups chicken broth
  • 1 chicken boullon cube
  • 4 cups tomato sauce, two 14 1/2 ounce cans or homemade preferred
  • 2 cups tomato juice
  • 3 large peeled fresh tomatoes or 14 1/2 ounce can whole peeled tomatoes
  • 3/4 cup fresh basil, thinly slices and loosely packed
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • dash of white pepper
  • 8 ounces of fresh lump crabmeat,  picked clean of shells

Creamy Tomato Bisque With Lump Crabmeat

Creamy Tomato Bisque With Lump Crabmeat 

Click image to enlarge


Heat the olive oil over medium heat in a heavy-bottomed stockpot. Add the chopped onion and garlic. Saute for 2 to 3 minutes, stirring until the onions are translucent. Reduce heat and make a roux by adding in the flour and stirring until well combined. Continue to cook over low heat for 5 minutes, stirring constantly. Turn heat up to medium and add 1 1/2 cups of chicken broth, stirring vigorously. Keep stirring constantly until the broth begins to thicken and smooth. Gradually add the remaining  1 1/2 cups of chicken broth and the bouillon cube, stirring until broth re-thickens. Reduce heat to low and simmer for 5 minutes to cook out any remaining starchy flavor.

​Add the tomato sauce, tomato juice, chopped tomatoes and 1/2 cup slice basil. Simmer for 10 minutes. Skim off any foam that may collect on top. Add the heavy cream. Bring to a simmer and skim again if necessary. Taste and add the salt and pepper if desired.

​When ready to serve, warm the soup bowls. Divide the hot soup mixture among 8 bowls. Garnish with the crabmeat and remaining 1/4 cup of basil.

​Serve at once.

Louisiana Recipes Weekly


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