Easy Recipes

Crab Bisque

A hearty seafood soup.

3 tomatoes
1/2 medium sweet onion
1 red bell pepper (seeded)
2 cloves garlic
1/2 cup chicken broth
1/2 cup soymilk
1/4 cup fat-free sour cream
3 tablespoons margarine
1 16-ounce can crabmeat, including juice
- Tabasco® sauce
- Olive oil

Cut tomatoes, onion and bell pepper in half. Place on cookie sheet and drizzle olive oil. Bake on 400 degrees for about 20 minutes. Let cool. Peel skin off tomatoes and bell pepper. Place garlic into grinder attachment and pulse until finely chopped. Put into blender with tomatoes, onion, bell pepper, chicken broth and soymilk. Blend until creamy. Add crab meat (for stronger crab flavor, add an additional can) and 2-3 dashes of Tabasco®. Pulse until crabmeat is blended into the soup. Transfer bisque to pot and cook on medium-low. Add margarine. Whisk in sour cream. Cook until desired temperature.