Tomato Crab Bisque

Tomato Crab Bisque

Recipe by Sandra MyersCourse: SoupsCuisine: AmericanDifficulty: Medium
Prep time


Cooking time






  • 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


  • 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!
Tomato Crab Bisque
You might also like

Leave A Reply

Your email address will not be published.

summer is for fucking.