- Prep Time: 10m
- Cook Time: 50m
- Total Time: 1h
- Yield: about 12 cups
Ingredients
- 3 strips bacon, diced
- 2 tablespoons butter
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 2 teaspoons onion powder
- 1 can (28 oz) whole peeled tomatoes, with juice, chopped
- 1 can (14.5 oz) fire roasted tomatoes with juice
- 32 ounces (4 cups) chicken broth or chicken bone broth
- 1 1/2 tablespoons chopped fresh parsley + extra for garnish
- 2 sprigs fresh thyme
- 1/2 teaspoon pepper
- 1 1/2 cups heavy cream + some for garnish
- 1 cup shredded cheddar cheese
- 8 ounces lump crab meat (cleaned of shells)
Instructions
- In a large stock pot or dutch oven, cook bacon pieces over medium heat until crisp.
- Remove cooked bacon from pan with a slotted spoon and place on a paper towel lined plate to cool. Set aside.
- Add butter to the pot and melt.
- Add the chopped celery, minced garlic and onion powder to the pot. Cook for 6-8 minutes or until celery is tender.
- Add tomatoes, chopped with juice from cans.
- Add in chicken broth and stir.
- Stir in the fresh parsley and toss in the sprig of thyme (you'll remove the time sprigs later).
- Bring to a low boil and then reduce to a low simmer.
- Simmer for 45 minutes.
- Once done, remove the thyme. Add in the cooked bacon.
- Time to puree.
- Either use an immersion blender to blend the bisque in the pot or carefully spoon cups of bisque into a blender and blend until smooth.
- Once soup is super smooth, add in pepper and heavy cream.
- Stir in cheese and heat until bisque is hot and cheese is melted.
- Spoon bisque into bowls and top with crab meat before serving.
- Garnish with a swirl of heavy cream and fresh parsley. Serve Hot/Warm
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