Crab Bisque Soup

This time of year is perfect for any kind of cream based soups and I love this soup. There are some

short cuts when making a bisque by using canned cream of soups. I prefer to take the extra time and make it from scratch. It is quite easy, lower in sodium, and the taste is so rewarding!

This is a great soup for a dinner party. I have not ever made it where the guests didn't love it! Unless of course they are allergic to shellfish then you might want to re-consider :)

If you are not a fan of crab meat, this also works great for lobster, clams, or oysters. If you prefer no shell fish. You can use this base recipe also for a simple potato soup. Yum!

I would love to hear from you. Enjoy!

Total Servings: 8-10 Total Cost: $9.50

3 Cans of Crab Meat (Drained) or 1lb Crab Meat
6 Green Onions
4 Garlic Cloves
4 Tbsp of Butter
2 Cups Milk
2 Cups White Wine
2 Cups Low Sodium Chicken or Vegetable Broth
2 Cups Half and Half or Heavy Cream
3/4 Cup All Purpose Flour
1/2 tsp Paprika
1 tsp Thyme
1 tsp Basil
1 tsp Lemon Juice
1/2 tsp Ground Pepper

  • Finely Chop your Onions and Garlic (Use the entire onion)
  • In a Large pot melt your butter, add your onions and garlic, saute them
  • Add your broth to the mixture
  • Slowly whisk in your flour, until completely mixed, with no lumps
  • Stir so that it does not burn and bring mixture to light boil
  • Add in all of your ingredients, mix well
  • Simmer on low/medium heat, stirring every few minutes, for 15 minutes
  • Reduce heat to low, simmer for another 30 minutes, until mixture start to thicken


  1. Hey, tried your crab soup, was very good thanks, Lou

  2. ill make it for my "soup's On" group Thursday night..


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