Fire Roasted Tomato-Basil Crab Bisque

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Servings: 6
  • Rating:


  • 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 chopped fresh basil leaves


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.

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.

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.