Tomato Basil Crab Bisque Recipes

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.

Steps:

• Melt butter in heavy large pot over medium-high heat. Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic. Sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next 5 ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly.
• Puree soup in batches in blender until smooth. Return soup to pot. Stir in 3/4 cup water and lemon juice; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with remaining crab and 3 tablespoons basil and serve.

Steps:

• In 3-quart saucepan, heat soup and chilies to boiling over medium heat. Reduce heat to low; beat in whipping cream and seasoning with whisk until blended. Cook just until hot (do not boil). Stir in crabmeat.
• Ladle soup into individual small mugs or demitasse cups. Top each serving with thyme.

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
• Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.

Steps:

• In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).