Creamy Tomato Soup with Crab
Cook Time
30-45 minutes
Yield
2-4
RECIPE Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- ¼ cup white rice, uncooked
- 1 can crushed tomatoes, 28 oz
- 4 cups vegetable or chicken stock
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper to taste
- ½ cup heavy cream
- Fresh chives, finely chopped
- ½ can of colossal crab meat
- ½ stick of butter
- 1 brioche roll
Recipe notes
Serve tomato bisque soup in mini bowls for a creamy hors d’oeuvre or in full-size bowls for the ultimate comfort-food soup. With a generous garnish of colossal crab meat this soup is a winner in any season, and makes a great first course for a seafood dinner.
RECIPE Preparation
- In a large pot, heat the olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Add dried basil, dried oregano, dried thyme, salt, and pepper.
- Add the uncooked white rice to the pot and stir to combine with the vegetables. Allow the rice to toast slightly for 2-3 minutes.
- Pour in the crushed tomatoes and vegetable stock. Stir well to combine. Adjust the seasonings according to your taste.
- Bring the mixture to a gentle boil, then reduce the heat to low. Reduce the heat and let it simmer for about 20-25 minutes, or until the rice is fully cooked.
- Use an immersion blender to blend the soup directly in the pot. Alternatively, transfer a portion of the soup to a blender and blend in batches until smooth. Be cautious with hot liquids in a blender; allow them to cool slightly before blending.
- Stir in the heavy cream. Adjust the consistency and seasoning accordingly.
- Set aside and keep soup warm.
- Dice brioche rolls into ¼ inch cubes. On medium-low heat, melt 1 tablespoon of butter in a pan. Once melted, add diced brioche and toast on medium-low heat until golden brown. Set aside.
- In a small saucepan, melt the remaining butter and add crab. Stir the crab very gently so that the pieces stay intact.
- Ladle soup between 4 bowls, garnish with crab pieces, croutons, and a sprinkle of chives.
