EASY TOMATO CRAB BISQUE
Homemade tomato soup made with roasted tomatoes and lots of crab meat. Hearty and satisfying. Make it on the stovetop or in the slow cooker.
Provided by Gloria Duggan | Homemade & Yummy
Categories Main Course Soup
Time 1h40m
Number Of Ingredients 14
Steps:
- Dice ALL your vegetables and set aside.
- In a large pot, heat the oil over medium heat.
- Add the onions, peppers and carrots to the pot. Cook for about 15 minutes until soft.
- Add the vermouth and cook for about 2 minutes to evaporate.
- Add the flour and cook for about 2 minutes.
- Add the broth, tomatoes and seasonings. Stir to combine.
- Bring to a boil, reduce and simmer for about 45 minutes. You really want to establish intense flavour.
- Remove the pot from the stove. Add the canned milk and stir to combine. Using an immersion blender puree the soup until silky smooth. You can also pour the contents into a blender and blitz and then return the soup to the pot.
- Return the pureed soup to the pot. Add the crab meat and heat through. About 15 minutes.
- Dinner is ready. ENJOY!
- Heat the olive oil in a pan. Saute the onions, carrots, and peppers for about 15 minutes.
- Add the vermouth and cook for 2 minutes.
- Add the flour and cook for 2 minutes.
- Place this mixture into the slow cooker.
- Add the tomatoes, broth, and seasonings.
- Stir and cover. Cook on HIGH for 4 hours or LOW for 6 hours.
- Once cooked, add the canned milk and stir.
- Using an immersion blender, puree until smooth. (Alternatively, you can pour into a blender, blitz, and return to the slow cooker).
- Add the crab meat. Cover and heat for about 30 minutes.
Nutrition Facts : Calories 205 kcal, Carbohydrate 25 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 826 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
BLUSHING TOMATO CRAB BISQUE
My favorite tomato soup becomes a tomato crab bisque! This spicy tomato and crab bisque is loaded with tons of veggies, smooth cream and a hint of heat! So delicious as a starter or a main course!
Provided by Marzia
Categories Comfort Foods
Time 1h35m
Number Of Ingredients 13
Steps:
- roasting: Position a rack in the center of the oven and preheat the oven to 375ºF. Place everything listed under 'roasting' on a large sheet pan. Sprinkle with a big pinch of salt and pepper and toss everything using your hands. Let roast for 1 hour if you have time you can also do this on 350ºF for 1 ½ hours. Check on the ingredients halfway through and toss.
- blend: Transfer the veggies along with any juices to a large pot along with the seafood stock, Worcestershire, 2 tablespoons pesto, cayenne, paprika, and old bay and blend it all using an immersion blender.
- finish: Place the stockpot over medium-high heat and allow the soup to reach a simmer, reduce the heat and let simmer for 10 minutes. Add the cream and allow the soup to come back to a simmer. Taste and adjust with salt and pepper as desired. You can also add the last tablespoon of pesto if you'd like. Add the crab meat and let it heat through for about 5 minutes. Serve in bowls topped with additional crab meat and chopped chives if desired.
CRAB & TOMATO SOUP
Make and share this Crab & Tomato Soup recipe from Food.com.
Provided by staceyelee
Categories Crab
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Saute onion and bell pepper till soft.
- Add crab meat, milks and soup.
- I add salt, pepper, garlic salt, crab boil, seafood seasoning- whatever floats your boat.
- Sometimes I add corn- frozen.
- I add or lessen the milks as to how much I am making- sometimes I add some stewed tomatoes.
- Can be made thicker and served over rice- also good with shrimp.
- Do not boil- the milks will separate and it will be ruined! SIMMER ONLY!
- Good on a cold day!
Nutrition Facts : Calories 198.1, Fat 8.7, SaturatedFat 5.2, Cholesterol 42.2, Sodium 646.4, Carbohydrate 18.4, Fiber 1, Sugar 5.5, Protein 12.5
TOMATO-FENNEL SOUP WITH CRAB
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot over medium-low heat. Add the fennel and leeks and season with 1 1/2 teaspoons salt and the red pepper flakes. Cook, stirring occasionally, until the vegetables are just tender, about 25 minutes.
- Add the Sambuca and cook until evaporated, about 1 minute. Add the tomatoes, chicken broth, heavy cream and ½ cup water. Bring to a simmer over medium heat; cook until the fennel is soft, about 15 minutes.
- Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; return to a simmer and season with salt. Top each serving with the crab and fennel fronds.
SIMPLE EASY CHESAPEAKE BAY ROSY CRAB SOUP FROM THE FARM
Being from Maryland, I know very well homemade crab soup. This is not that recipe. This is a very quick crab and tomato soup recipe that is used to finish extra crab meat off. Being a base recipe, please use this to be creative with, adding or subtracting ingredients and adjusting seasonings for you and your families enjoyment. I haven't used canned crab in this recipe, but feel free to try it!
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a soup pot until tender.
- Add minced garlic, cook for 30 seconds on medium heat.
- Stir in remaining ingredients, *except crab* until heated thoroughly. (Add optional ingredients if using).
- Stir carefully, add crab meat, making sure not to break up crab chunks.
- Serve in warmed bowls, (warm bowls under warm water for 1 minute) adding croutons to float on top.
Nutrition Facts : Calories 207.4, Fat 7.2, SaturatedFat 4, Cholesterol 15.3, Sodium 647.7, Carbohydrate 33.8, Fiber 6.7, Sugar 13.6, Protein 7
CRAB TOMATO BISQUE
Make and share this crab tomato bisque recipe from Food.com.
Provided by chia2160
Categories Crab
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- melt butter in a heavy saucepan.
- add 3/4 of the crabmeat, 1/3 c basil, and garlic.
- saute 2 minutes.
- stir in flour, stir for 2 minutes.
- add clam-tomato juice, cream, ketchup, clam juice, old bay and pepper sauce reduce heat to low, simmer for 10 minutes.
- puree soup with an immersion blender (or pour into blender in batches and then return to the pot) add water and lemon juice, simmer.
- season to taste with salt& pepper.
- pour into 6 bowls, garnish with remaining crab and basil.
Nutrition Facts : Calories 294.4, Fat 19.1, SaturatedFat 11.6, Cholesterol 84.7, Sodium 790.8, Carbohydrate 19.9, Fiber 0.9, Sugar 5, Protein 11.5
CREAMY TOMATO CRAB SOUP
Make and share this Creamy Tomato Crab Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium-size saucepan, melt butter over medium heat.
- Saute onion and garlic until tender.
- Stir in flour, salt, and pepper; continue stirring and cooking until bubbly.
- Gradually add the cream, tomato juice, worcestershire sauce, savory, and hot pepper sauce.
- Bring mixture to a boil, stirring constantly.
- Add in the crab; stir until heated through.
- Season to taste with salt and pepper if needed.
- Ladle soup into individual serving bowls.
- Add a dollop of sour cream and sprinkle with chopped fresh parsley.
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