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Tomato-Crab Bisque

  • Prep Time: 15 min.
  • Cook Time: -
  • Serves: 2
Pillsbury Bake-Off®

Recipe Provided By: Pillsbury Bake-Off®

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Average (2 Ratings): 5 out of 5 stars

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1 Review

Ingredients

  1. 1 (19 ounce) can Progresso(R) Vegetable Classics tomato basil soup
  2. 1 (7 ounce) can Old El Paso(R) chopped green chiles
  3. 1 cup whipping cream
  4. 1/2 cup drained refrigerated pasteurized crabmeat, flaked
  5. 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

Cooking 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 wire whisk until blended. Cook just until thoroughly heated (do not boil).
  2. Meanwhile, in small microwavable bowl, microwave crabmeat 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.

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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Average (2 Ratings): 5 out of 5 stars

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1 reviews

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  • So Delicious!!

    Rich - February 24, 2008 02:58:28 PM PST
    This 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.

    Try this!

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