15-Minute Zesty Tomato-Crab Bisque
Quick stovetop bisque combining canned tomato soup and green chiles with whipping cream, seafood seasoning, and chopped crabmeat. Finished with fresh thyme sprigs and served in small mugs or demitasse cups for an elegant presentation.
Ingredients
- 2 19 oz can Progresso Vegetable Classics hearty tomato soupfresh tomato bisque basevariessoup
fresher alternative
- 1 7 oz can Old El Paso chopped green chiles
- 1 cup whipping cream
- 1 teaspoon seafood seasoningOld Bay seasoning1:1spice
classic crab pairing
- ¾ cup cooked crabmeat, chopped
- fresh thyme sprigs(optional)
Instructions
- 1
Heat soup and chilies to boiling in a 3-quart saucepan over medium heat.
- 2
Reduce heat to low and whisk in whipping cream and seafood seasoning until blended.
- 3
Cook just until hot without boiling.
- 4
Stir in crabmeat.
- 5
Ladle into small mugs or demitasse cups and top each serving with fresh thyme sprigs if desired.
Tips
Do not boil after adding cream to prevent curdling.
Use demitasse cups for elegant plating and portion control.
Good to Know
Refrigerate up to 2 days in airtight container. Do not freeze due to cream content.
Prepare soup, chiles, and seasoning mixture up to 1 day ahead. Add cream and crab just before serving.
Ladle into warmed mugs or demitasse cups. Garnish with fresh thyme sprigs.
Common Mistakes
Do not boil after adding cream to avoid curdling and separation.
Do not overcook crabmeat to avoid tough texture.
Substitutions
Dairy-Free Swaps
General Alternatives
fresher alternative