I came up with this recipe for Sweet and Spicy Tomato and Crab Bisque completely by accident. I have long made a roasted tomato bisque with a bit of a kick that I adapted from this recipe by The Maternal Foodie.
This roasted tomato bisque with a bit of a kick has been my all-time favorite for years. I love it served with grilled cheese and it’s delicious topped with croutons or Fritos. It’s the perfect soup on a cold day, tastes completely gourmet and is super easy to make.
One day, when attempting to add a couple of pinches of white sugar to reduce the acidity, I accidentally added a good tablespoon or more! Oops.
The result was much sweeter than I preferred. But I remembered that I had a little leftover lump crab meat on hand. Crabmeat has a sweetness to it that I thought would pair well with the sweetness and spiciness of the bisque.
The result was a major success that even my kids love. And what I really love about it is that it can be served year-round, instead of just during chillier months. Adding the crab definitely makes it a great first course or main course in the spring and summer months as well.
Adding roasted tomatoes is what really sets this bisque recipe apart from others. It adds such a robust punch of flavor. I make sure to coat them with plenty of salt and pepper.
Allowing the soup to simmer allows the flavors to really marinate. I go a little crazy with the seasonings because they really bring out the tomato flavor.
Adding the cream is a must and is what turns this recipe from a soup into a bisque, making it creamy, delectable, and full of flavor.
Sweet and Spicy Tomato and Crab Bisque
- 4 Tbs olive oil, divided
- 1/2-1 tsp crushed red pepper
- 1 Tbs butter
- 1 medium onion, diced
- 2 14.5 oz cans diced tomatoes, plus 2 large fresh tomatoes
- 3 cups chicken stock
- 1 cup heavy cream
- 1 1/2 Tbs minced garlic
- 1 tsp Italian seasoning
- 1 Tbsp white sugar
- salt, pepper, and garlic powder to taste
- add desired lump crabmeat to your soup bowl
- garnish with parsley
Preheat the oven to 400 degrees. In a baking pan, toss together the fresh tomato (cut in half) with 2 Tbs olive oil, salt, and pepper. Roast for 30-40 minutes.
Meanwhile, 20 minutes into roasting the tomato, heat a 6-quart stockpot on medium heat and begin sauteing the onions and garlic, with the remaining olive oil, butter, and crushed red pepper. Cook for about 10 minutes, or until the onions begin to soften and become translucent.
Add in the chicken stock, canned tomatoes, roasted tomatoes, Italian seasoning, sugar, salt, pepper, and garlic powder. With your spoon, squish the tomatoes and mix the ingredients thoroughly.
Bring to a boil and let simmer for 35-40 minutes. Mix in the heavy cream and using a blender, blend the soup for about 1 minute or until creamy.
I like to add in the crabmeat when I serve the soup.
Note: To make this recipe into roasted tomato bisque with a kick, just reduce the sugar amount to two pinches and serve topped with croutons or Fritos instead of the crabmeat.
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