Crab Tomato Bisque
Indulge in the luxurious flavors of this Crab Tomato Bisque, a creamy and comforting seafood soup that’s perfect for any occasion. This recipe combines sweet, succulent lump crab meat with a rich tomato base infused with aromatic sautéed onions, garlic, and celery, all elevated by a touch of Old Bay seasoning. A splash of heavy cream lends velvety smoothness, while the combination of canned diced tomatoes and tomato paste creates a deeply flavorful depth. With just 15 minutes of prep time and a simple simmering process, this one-pot dish is as easy to make as it is impressive to serve. Garnish with fresh parsley or chives for a vibrant finishing touch, and enjoy this restaurant-quality bisque in the comfort of your own kitchen. Perfect as a starter or a standalone meal, this crab bisque is a show-stopper for seafood lovers.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, finely chopped
- 2 tablespoons all-purpose flour
- 4 cups chicken or seafood stock
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound crab meat, lump or claw
- 2 tablespoons fresh parsley or chives, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion, garlic, and celery to the pot. Sauté for 5–7 minutes, or until the vegetables are softened and translucent.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or seafood stock, whisking constantly to avoid lumps.
Add the canned diced tomatoes (with their juices), tomato paste, Old Bay seasoning, sugar, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 15 minutes, stirring occasionally.
Using an immersion blender, blend the soup until smooth (or carefully transfer to a countertop blender in batches and return to the pot).
Stir in the heavy cream and gently fold in the crab meat. Simmer for an additional 5 minutes to heat the crab through.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley or chives, if desired.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 8397 mg | 365% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 25.9 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3368 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
