Fire Roasted Tomato-Basil Crab Bisque
Makes 6 servings (about 1 cup each)
This rich, hearty recipe, courtesy of Muir Glen, combines tomatoes, celery, onions, wine, cream and fresh crabmeat to make a satisfying soup. Serve it as a first course, or heap an extra scoop in the bowl and eat for your main meal.
Prep Time: 30 Minutes
Start to Finish: 1 Hour
Impress dinner guests with this creamy crab bisque. Photo Courtesy Muir Glen.
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
1. In 2-quart saucepan, combine tomatoes, broth, celery and onions. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until celery is softened.
2. In 4-quart saucepan, melt butter over low heat. Using wire whisk, stir flour into butter. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in tomato mixture, 1 cup at a time.
3. Stir in wine, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low; stir in crabmeat and basil. Cover and simmer 30 minutes, stirring occasionally.
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