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Fire Roasted Tomato-Basil Crab Bisque
Fire Roasted Tomato-Basil Crab Bisque
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Prep Time:
30 minutes
Total Time:
1 hour
Indulge in a rich and creamy French crab soup featuring Muir Glen® tomatoes for a luxurious seafood dinner.
Ingredients:
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
  • 2 cups organic chicken broth
  • 1/2 cup finely chopped celery
  • 1/4 cup finely sliced green onions (white part only)
  • 6 tablespoons unsalted butter
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 1/2 cups half-and-half
  • 1/4 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 lb fresh lump crabmeat or 2 packages (6 oz each) pasteurized refrigerated lump crabmeat
  • 2 tablespoons chopped fresh basil leaves
Instructions:
  • In a 2-quart saucepan, simmer tomatoes, broth, celery, and onions over medium-high heat for 10-12 minutes, stirring occasionally, until celery is tender.
  • In a 4-quart saucepan, gently melt butter over low heat. Whisk flour into the butter and cook for 1 minute while stirring constantly. Gradually pour in the half-and-half, continuing to stir constantly. Add the tomato mixture one cup at a time and mix well.
  • Pour the wine into the pot and sprinkle in the salt and pepper. Increase the heat to medium-high and wait for it to come to a boil. Lower the heat to low, gently fold in the crabmeat and basil. Cover the pot and let it simmer for 30 minutes, stirring occasionally.

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