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.
TOMATO AND CRAB SOUP
This soup can be served warm or cool. It's flavored with coconut milk, orange juice, and fish sauce.
Provided by Ian Knauer
Categories Soup/Stew Shellfish Tomato Quick & Easy Dinner Lunch Seafood Crab Summer Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat. Add scallions, lemongrass, and chile and cook until softened, 3-4 minutes. Add tomatoes and cook until softened, 5-6 minutes. Stir in chicken stock, coconut milk, orange juice, and fish sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors meld, about 15 minutes. Let cool slightly.
- Working in batches, purée soup in a blender until smooth, about 1 minute per batch. Stir in 1 tablespoon lime juice. Season to taste with salt and more lime juice, if desired. Chill, if desired. Or ladle hot soup into wide shallow bowls. Garnish with crabmeat, pea tendrils, and snow peas.
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.
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
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 SEAFOOD SOUP
We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. -Mary Adams, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.
Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
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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