Description
A rich, velvety seafood soup made with sweet lump crab meat, cream, and aromatic herbs for an elegant and comforting dish.
Ingredients
Scale
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons flour
- 4 cups seafood stock or fish broth
- 1 cup heavy cream
- 12 ounces lump crab meat
- 1 bay leaf
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley (optional), for garnish
Instructions
- Set a large pot over medium heat and melt the butter.
- Add onion and celery, sauté until soft and translucent, about 5 minutes.
- Stir in garlic and tomato paste, cook for 2 more minutes.
- Add flour, stirring constantly to form a smooth paste.
- Gradually whisk in the seafood stock, add bay leaf and paprika. Simmer for 15 minutes.
- Remove the bay leaf and blend the soup until smooth using an immersion or standard blender.
- Return soup to pot, stir in heavy cream and crab meat. Gently heat through for 5 minutes.
- Season with salt and pepper. Garnish with parsley and a swirl of cream if desired. Serve hot.
Notes
- Use fresh or high-quality canned crab for best flavor.
- For an ultra-smooth texture, strain the soup after blending.
- Add a pinch of cayenne if you prefer a spicier version.
- Can be made a day ahead and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 115mg
Keywords: crab bisque, creamy seafood soup, lump crab soup, easy crab bisque, comforting soup recipe