Creamy Tomato Bisque With Lump Crabmeat

Soups & Stews

Recipe courtesy of Magnolias Southern Cuisine cookbook

Serves 8

Ingredients: 
  • 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

Method: 

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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