Tomato Crab Bisque
Ingredients
The base
-
1
Tablespoon
butter
-
3
sticks
celery, chopped
-
2
pieces
scallions, white portion
-
1
small
shallot or onion, chopped
-
2
cloves
garlic
-
2
Tablespoons
tomato paste or ketchup
-
¼
teaspoon
kosher salt
-
¼
teaspoon
pepper
-
½
teaspoon
crushed red pepper flakes
-
2–3
teaspoons
seasoning, to taste (Old Bay or seasoned salt)
-
3
Tablespoons
all-purpose gluten-free flour or oat flour
-
4
cups
seafood broth/stock
-
½
cup
cooking sherry or white wine
-
13
ounces
fire-roasted tomatoes
-
1
piece
bay leaf
-
¼ – ⅓
cup
coconut milk
The protein
Optional garnish
-
to taste
chopped fresh parsley
-
to taste
lemon
Instructions
- Melt the butter in a large pot over medium heat.
- Sauté the celery, scallions, and onions for 4 minutes until fragrant and softened.
- Add garlic, tomato paste, salt, pepper, and seasonings, stirring to combine until fragrant.
- Incorporate the flour and cook for another minute until absorbed.
- Pour in the seafood stock, sherry, and fire-roasted tomatoes, mixing well.
- Bring to a boil, then reduce to a low simmer, adding the bay leaf, and cover for 25-30 minutes.
- Remove the bay leaf and puree the soup with an immersion blender until smooth.
- Stir in the coconut milk and crab, simmering for an additional 10 minutes.
- Adjust seasonings and garnish with parsley and lemon before serving.
Nutrition Facts (estimated)
Servings
4
Calories
189
Total fat
6.9g
Total carbohydrates
13.1g
Total protein
18.8g
Sodium
1328.2mg
Cholesterol
70.6mg
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