Fire Roasted Tomato-Basil Crab Bisque

Muir Glen Fire Roasted Tomato-Basil Crab Bisque


1 can (14.5 oz) Muir Glen® organic fire roasted crushed or diced tomatoes, undrained

2 cups organic chicken broth

1/2 cup finely chopped celery

1/4 cup finely sliced green onions (white part only)

6 tablespoons unsalted butter

2 tablespoons Gold Medal® all-purpose flour

2 1/2 cups half-and-half

1/4 cup dry white wine

1/2 teaspoon salt

1/4 teaspoon black pepper

3/4 lb fresh lump crabmeat or 2 packages (6 oz each) pasteurized refrigerated lump crabmeat

2 tablespoons tablespoons chopped fresh basil leaves

Prep time: 30 minutes  |  Total time: 1 hour

Preparation & Directions

  1. In 2-quart saucepan, combine tomatoes, broth, celery and onions. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until celery is softened.

  2. In 4-quart saucepan, melt butter over low heat. Using wire whisk, stir flour into butter. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in tomato mixture, 1 cup at a time.

  3. Stir in wine, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low; stir in crabmeat and basil. Cover and simmer 30 minutes, stirring occasionally.

We recommend using organic ingredients where available. For more information see Why Organic?