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Tomato Bisque with Crab

Homemade Tomato Bisque with Crab

Tomato soup made with oven-roasted fresh tomatoes and cream cheese
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Soup
Cuisine American
Servings 8
Calories 194 kcal

Equipment

  • baking sheet with sides
  • parchment paper
  • blender

Ingredients
  

Tomatoes
  • 9 small to medium Roma tomatoes
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
Soup
  • 1 medium onion, chopped
  • 5 garlic cloves
  • 1 tablespoon olive oil
  • (1) 28-ounce can whole tomatoes
  • 3 cups chicken stock
  • ½ cup fresh basil
  • 2 tablespoons sugar
  • 4 ounces cream cheese
  • ¼ cup heavy cream
  • 8 ounces pasteurized jumbo lump crab

Instructions
 

Tomatoes
  • Preheat the oven to 400 degrees F.
  • Wash and drain the fresh tomatoes. Cut them into quarters, removing the stop stem and small core.
  • Place a sheet of parchment paper onto the baking sheet. Add the tomatoes, sprinkling them with salt and pepper. Toss them with olive oil.
  • Roast for 20 minutes or until the tomatoes are tender and charred.
Soup
  • Add olive oil to a large Dutch oven and heat on medium. Add the onions and saute until wilted. Add the garlic and cook until fragrant.
  • Add the roasted tomatoes, canned tomatoes, chicken stock, basil, and sugar. Bring to a boil and then reduce to a simmer.
  • Simmer for 30 minutes. Cool slightly; then add the mixture to a blender (or use an immersion blender) and puree.
  • Add the cream cheese and sour cream and blend until smooth.
  • Simmer for an additional 15 minutes. Season with salt and pepper.
  • Ladle into bowls, and top with crab and a sprig of fresh basil.

Notes

Substituting Canned Tomatoes for Fresh

You can substitute canned roasted tomatoes for the fresh ones in this recipe. Or you can roast canned tomatoes yourself by following these steps:
      • Buy (1) 28-ounce can of whole tomatoes.
      • Drain them.
      • Count out the same number as the fresh ones used in this recipe.
      • Cut them in two, letting extra water drain off.
      • Place them on a rimmed baking sheet lined with aluminum foil.
      • Bake them as listed in the recipe until charred and drying out.

Nutrition

Calories: 194kcalCarbohydrates: 12gProtein: 9gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.001gCholesterol: 37mgSodium: 564mgPotassium: 376mgFiber: 1gSugar: 8gVitamin A: 972IUVitamin C: 13mgCalcium: 52mgIron: 1mg
Keyword tomato, tomato soup, soup with crab,
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