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
  1. 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.
  2. Add dried basil, dried oregano, dried thyme, salt, and pepper.
  3. 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.
  4. Pour in the crushed tomatoes and vegetable stock. Stir well to combine. Adjust the seasonings according to your taste.
  5. 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.
  6. 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.
  7. Stir in the heavy cream. Adjust the consistency and seasoning accordingly.
  8. Set aside and keep soup warm.
  9. 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.
  10. In a small saucepan, melt the remaining butter and add crab. Stir the crab very gently so that the pieces stay intact.
  11. Ladle soup between 4 bowls, garnish with crab pieces, croutons, and a sprinkle of chives.