Charleston Soups Recipe List


185 E. Bay Street, Charleston, SC 29401

Creamy Tomato Bisque with Lump Crabmeat and a Chiffonade of Fresh Basil

8-10 oz. servings


1/4 C + 1 t Extra Virgin Oilive Oil
1/2 C Chopped Yellow Onion
1 t Chopped Garlic
1/2 C Flour
3 C Chicken Broth
1 Chicken Bouillon Cube
4 C Homemade Tomato Sauce or 2 14 1/2 oz. Can of Tomato Juice
3/4 C Thinly Sliced Fresh Basil loosley packed
1 C Heavy Cream
1/2 t Salt
Dash of White Pepper
8 oz. Fresh Lump Crabmeat picked clean of all shell


  • Heat the olive oil over medium heat in a heavy-bottomed stockpot.
  • Add the chopped onion and garlic.
  • Sauté for 2 to 3 minutes, stirring until the onions are translucent.
  • Reduce the heat and make a roux by adding in the flour and stirring until well combined.
  • Continue to cook over low heat for 5 minutes stirring constantantly.
  • Turn heat up to medium and add 1 1/2 cups of the chicken broth, stirring vigorously.
  • Keep stirring constantly until the broth begins to thicken and is smooth.
  • Gradually add the remaining 1 1/2 cups of chicken broth and the bouillon cube, stirring constantly until the broth re-thickens.
  • Reduce heat to low and simmer for 5 minutes to cook out the starchy flavor.
  • Add the tomato sauce, tomato juice, chopped tomatoes and 1/2 cup sliced basil.
  • Simmer for 10 minutes.
  • Skim off any foam that may collect on the top.
  • Add the heavy cream.
  • Bring to a simmer and skim again if necessary.
  • Taste and add the salt and pepper if desired.
  • When ready to serve, warm the soup bowls.
  • Divide the hot soup mixture between the eight bowls.
  • Garnish by sprinkling the crabmeat and the remaining 1/4 cup basil over the soup.
  • Serve at once.

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