Tomato Crab Bisque
Tomato Crab Bisque
Course: SoupsCuisine: AmericanDifficulty: MediumPrep time
15
minutesCooking time
1
hour20
minutesIngredients
- Roasting
1 1/2 pounds fresh tomatoes
2 medium carrots, peeled and cut into 1-inch pieces
1/2 large onion, cut into wedges
5 whole cloves of garlic
3 tablespoons olive oil
- Tomato Crab Bisque
8 to 16 ounces fresh or thawed lump crab meat
4 cups shrimp or seafood stock
½ – 1 ½ cups heavy cream
1 tablespoon Worcestershire sauce
2-3 tablespoons basil pesto
¼ – ½ teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon old bay seasoning
Directions
- Place a rack at the center of oven. Preheat oven to 375ºF.
- Gather all ingredients for roasting on a large sheet pan. Sprinkle with salt and pepper and toss to well combined; using hand
- Roast for 1 hour. Check veggies halfway through and toss. Remove and let cool a bit.
- Add veggies along with any juices to a large pot. Add seafood stock, Worcestershire, 2 tablespoons pesto, cayenne, paprika, and old bay. Blend until smooth; using an immersion blender.
- Pour soup into a stockpot. Cook over medium-high heat then reduce to simmer, let it cook for 10 minutes.
- Add sour cream and bring soup back to a simmer. Taste and adjust with salt and pepper as desired.. Add crab meat and let it heat through for about 5 minutes.
- Divide into serving bowls. Top with additional crab meat and chopped chives if desired.
- Serve immediately!
