Tomato-Crab Bisque

Transform prepared soup into a rich and creamy meal for two in just 15 minutes.

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Servings 2

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( 54 ) Ratings

54 Ratings

5 Stars

4 Stars 26%

3 Stars 11%

2 Stars 11%

1 Stars

Member Reviews ( 24 )

63426593-ac55-47a9-8f3b-4d1c2c32d858

Bake-Off® Contest 42, 2006

Robin Spires

Tampa, Florida

ingredients 5
Prep Time 15 min
Total Time 15 min

Ingredients

1: can (19 oz) Progresso® Vegetable Classics tomato basil soup

1: can (7 oz) Old El Paso® chopped green chiles

1: cup whipping cream

1/2: cup drained refrigerated pasteurized crabmeat (about 3 oz), flaked

1: tablespoon chopped fresh Italian (flat-leaf) parsley

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Directions

1 In 2-quart saucepan, heat soup and green chiles over medium heat to boiling. Reduce heat to low; beat in whipping cream with whisk until blended. Cook just until thoroughly heated (do not boil).
2 Meanwhile, in small microwavable bowl, microwave crabmeat uncovered on High 30 to 45 seconds or until thoroughly heated.
3 Ladle soup into individual soup bowls. Top each serving with 1/4 cup crabmeat and parsley.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 370),

% Daily Value

Total Fat: 41g; 41%
(Saturated Fat 24g, 24% Trans Fat 1g 1% ),
Cholesterol: 165mg; 165%;
Sodium: 1550mg; 1550%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 1g 1% Sugars 21g 21% ),
Protein: 12g; 12%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 25%;
Calcium: 20%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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curdsandwhey

report Posted Nov. 30, 2010 12:43 PM

This was easy and has a great flavor. Perfect for cold days and I spiced it up by adding some red pepper flakes for a little extra kick!

yummies292

report Posted May. 11, 2010 12:34 PM

Yummo! I have made this so many times. I am ALL about quick and easy and de-lish! And this recipe is #1 for all of that. It is also very filling, which is a perk. The only tweek I've done is in the spice area. I felt like it needed a just a tad more kick/heat, so I do one of two things; either add some cumin to it, or add a can of Rotel (med) to it, in addition to the other ingredients. Calories/schmalories, use heavy whipping cream (you can work of those "excessive" calories by hand washing your dishes...wala, instant workout!), but half and half does work fine, and blend it if you can, it "fluffs" the soup up, making it appealing to the eyes and taste buds. You can tell the diff. It's all about your "inner chef"...have fun with it and let your taste buds guide you...

Khrys1119

report Posted Mar. 15, 2010 7:47 AM

I've made this again now, doubled the recipe and used half a cup of whipping cream and 1.5 cups of half and half with one 7 oz can of green chilis, 8.5 oz drained weight crab meat and it was perfect! Not too rich, but still rich and creamy and lovely! This is a new favorite to serve with freshly made beer bread.

hokipoki510

report Posted Feb. 28, 2010 3:14 PM

As a college student, this was a perfect recipe to make something impressive for my friends and they never would guess it wasn't even homemade and really inexpensive. Awesome recipe!

April4141980

report Posted Jan. 26, 2010 4:28 PM

Very creamy and full of flavor!