Crab and Cheddar Tomato Bisque Soup Recipe

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Healthy food solutions for you to be the best you can be! This is a wonderful meal for the entire family that is sure to please even the most discerning palate.  We know you are going to love this sumptuous dish.  There is nothing better than a great soup, and salad pairing!

Crab and Cheddar Bisque
Crab and Cheddar Bisque soup recipe. Bella Petite Magazine Copyright ©

Crab and Cheddar Bisque

3 tablespoons Tillamook Salted Butter

½ cup diced onions

⅓ cup diced carrots

⅓ cup diced celery

1 teaspoon minced garlic

1 bay leaf

¼ cup flour

1- 14.5 ounce can diced tomatoes, drained

1 cup clam juice

3 cups chicken broth

½ – 7-ounce jar roasted red peppers, drained and chopped

1 cup heavy cream

2 tablespoons fresh chopped tarragon, divided

½ teaspoon black pepper

¼ teaspoon Tabasco Sauce

3 cups (12 ounces) Tillamook Special Reserve Extra Sharp Cheddar, shredded

Dry sherry (optional)

9 ounces flaked crabmeat

½ cup Tillamook Sour Cream

Here are the super simple directions: Melt butter in a large saucepan over medium heat.  Stir in onions, carrots, celery, garlic, and bay leaf.  Cook, frequently stirring until vegetables are softened, about 5 minutes.

Add flour, and cook, constantly stirring for 2 minutes.  Stir in tomatoes, clam juice, and chicken broth and bring to a boil.  Reduce heat and simmer, stirring frequently, until mixture thickens, about 20 minutes.

Remove from heat, discard bay leaf and stir in chopped peppers. In a blender, puree the soup in small batches until smooth.  Pour bisque through a fine-mesh strainer into a medium saucepan.

Bring soup to a simmer and stir in cream, 1 tablespoon tarragon, black pepper, and Tabasco Sauce.  Remove from heat.  Add cheese and stir until melted. Serve hot and garnish each bowl with a splash of sherry, a dollop of sour cream, crab meat, and remaining tarragon. Serves 6

Complete your delectable soup with an amazing salad!

LIKE IT, OR NOT? Tell us below.  

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