Creamy Tomato Bisque with Lump Crabmeat & Chiffonade of Fres
| Yield: | 1 Servings |
| Categories: |
| 3 | lg | Fresh ripe tomatoes; chopped, (1-1/2 cups) |
| 1/3 | c | Extra virgin olive oil |
| 1 | sm | Onion; chopped, (1/3 cup) |
| 1 | ts | Minced; peeled garlic |
| 1/2 | c | All-purpose flour |
| 3 | c | Chicken broth or double strength chicken broth |
| 3/4 | c | Fresh basil; loosely packed, cut into thin strips, divided |
| 4 | c | Tomato sauce |
| 2 | c | Tomato juice |
| 1 | c | Half and half or whipping cream |
| 1 | tb | Sugar |
| 1/2 | ts | Salt; or to taste |
| White pepper; to taste | ||
| 8 | oz | Fresh or canned lump crabmeat; (optional) |
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