Tomato-Crab Bisque
- Prep Time 15 min.
- Cook Time -
- Serves 2
Recipe Provided By: Pillsbury Bake-Off®
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1. Ingredients
- 1 (19 ounce) can Progresso(R) Vegetable Classics tomato basil soup
- 1 (7 ounce) can Old El Paso(R) chopped green chiles
- 1 cup whipping cream
- 1/2 cup drained refrigerated pasteurized crabmeat, flaked
- 1 tablespoon chopped fresh Italian (flat-leaf) parsley
Nutrition Info
Per Serving
- Calories: 568 kcal
- Carbohydrates: 27 g
- Dietary Fiber: 4 g
- Fat: 46 g
- Protein: 11 g
- Sugars: 14 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In 2-quart saucepan, heat soup and green chiles over medium heat to boiling. Reduce heat to low; beat in whipping cream with wire whisk until blended. Cook just until thoroughly heated (do not boil).
- Meanwhile, in small microwavable bowl, microwave crabmeat on High 30 to 45 seconds or until thoroughly heated.
- Ladle soup into individual soup bowls. Top each serving with 1/4 cup crabmeat and parsley.
Yield: 2 servings
3. Still Hungry?
Transform prepared soup into a rich and creamy meal for two in just 15 minutes.
Notes:
Submitted by
Robin Spires, Tampa, FL
Bake-Off(R) Contest 42, 2006
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So Delicious!!
Rich - February 24, 2008 02:58:28 PM PSTThis is really easy to make but comes out so amazing!! It definitely impressed my guest!
I like to use a stick blender and blend the chilies into the soup well before adding the cream. It gives it a really great texture.
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