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Creamy Tomato Bisque with Lump Crabmeat & Basil

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Recipe

Creamy Tomato Bisque with Lump Crabmeat and Basil recipe

 

Yield

6 servings

Prep

30 min

Cook

40 min

Ready

70 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 large tomatoes
ripe, chopped
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cup olive oil, extra-virgin
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1 small onions
chopped
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1 teaspoon garlic
minced
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½ cup all-purpose flour
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3 cups chicken broth
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¾ cup basil
fresh, chiffonade cut
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4 cups tomato sauce
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2 cups tomato juice
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1 cup light cream (half&half)
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1 tablespoon sugar
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½ teaspoon salt
to taste
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1 x white pepper
to taste
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8 ounces crab meat
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Ingredients

Amount Measure Ingredient Features
3 large tomatoes
ripe, chopped
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79 ml olive oil, extra-virgin
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1 small onions
chopped
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5 ml garlic
minced
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118 ml all-purpose flour
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7.1E+2 ml chicken broth
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177 ml basil
fresh, chiffonade cut
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946 ml tomato sauce
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473 ml tomato juice
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237 ml light cream (half&half)
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15 ml sugar
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2.5 ml salt
to taste
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1 x white pepper
to taste
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231.2 ml/g crab meat
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Directions

Chiffonade: rolls leaves in sheath, from tip to stem.

Then cut into thin strips.

Core and cut X in bottom of tomatoes; plunge into boiling water 20 to 30 seconds or until skin begins to peel back.

Plunge into ice water.

Peel tomatoes; cut in halves.

Seed and coarsely chop tomato; set aside.

Heat olive oil in large heavy saucepan.

Add onions and garlic; cook 5 minutes or until transparent.

Add flour, whisk over low heat 3 to 5 minutes.

Do not brown.

Whisk in chicken broth, removing all lumps.

Add ½ cup fresh basil.

Heat mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes.

Whisk in tomato sauce, tomato juice and reserved chopped tomatoes.

Simmer 10 minutes.

With large spoon, skim froth from top as it forms.

Whisk in cream; heat to a simmer.

Skim again, if necessary.

Add sugar and season with salt and white pepper.

Ladle into warm cups or bowls and garnish with remaining basil and fresh crabmeat, if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 798g (28.1 oz)
Amount per Serving
Calories 51349% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 624mg 26%
Total Carbohydrate 18g 18%
Dietary Fiber 7g 26%
Sugars g
Protein 27g
Vitamin A 55% Vitamin C 123%
Calcium 14% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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