Vegetarian Crab Bisque
Indulge in the rich and creamy flavors of this Vegetarian Crab Bisque, a plant-based twist on the classic seafood soup that delivers bold taste without the crab. Crafted with artichoke hearts and oyster mushrooms to mimic the delicate texture of shellfish, this recipe combines aromatic vegetables like fennel, onion, carrot, and celery with a luscious blend of tomato paste, dry white wine, and heavy cream. Seasoned with paprika, thyme, and fresh chives, every spoonful offers a savory depth reminiscent of coastal cuisine. Perfectly suitable for vegetarians, this hearty bisque is easy to prepare in under an hour, making it an elegant yet approachable addition to your dining table. Dive into the flavors of this seafood-inspired classic, reimagined for plant-based comfort and enjoyment.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 Celery stalk, finely chopped
- 3 cloves Garlic, minced
- 0.5 Fennel bulb, finely chopped
- 2 tablespoons Tomato paste
- 4 cups Vegetable broth
- 1 cup Dry white wine
- 1 Bay leaf
- 1 teaspoon Thyme
- 1 teaspoon Paprika
- 1 can (14 oz) Artichoke hearts, drained and chopped
- 8 ounces Oyster mushrooms, chopped
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, carrot, celery, garlic, and fennel. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the tomato paste and cook for another 2 minutes.
Pour in the vegetable broth and white wine. Add the bay leaf, thyme, and paprika. Bring the mixture to a boil.
Reduce the heat to low, cover, and let simmer for 20 minutes.
Add the artichoke hearts and oyster mushrooms to the pot. Cook for an additional 10 minutes.
Remove the bay leaf. Use an immersion blender to puree the soup until smooth or transfer batches to a countertop blender.
Stir in the heavy cream, salt, and pepper. Heat the soup through but do not let it boil.
Serve hot, garnished with chopped chives.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5441 mg | 237% | |
| Total Carbohydrate | 156.0 g | 57% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 39.0 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 422 mg | 32% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4220 mg | 90% | |
*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.
