Fire Roasted Tomato-Basil Crab Bisque

 

1

can (14.5 oz) Muir Glen® organic fire roasted crushed or diced tomatoes, undrained

2

cups organic chicken broth

1/2

cup finely chopped celery

1/4

cup finely sliced green onions (white part only)

6

tablespoons unsalted butter

2

tablespoons Gold Medal® all-purpose flour

2 1/2

cups half-and-half

1/4

cup dry white wine

1/2

teaspoon salt

1/4

teaspoon black pepper

3/4

lb fresh lump crabmeat or 2 packages (6 oz each) pasteurized refrigerated lump crabmeat

2

tablespoons chopped fresh basil leaves

• 1 In 2-quart saucepan, combine tomatoes, broth, celery and onions. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until celery is softened.
• 2 In 4-quart saucepan, melt butter over low heat. Using wire whisk, stir flour into butter. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in tomato mixture, 1 cup at a time.
• 3 Stir in wine, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low; stir in crabmeat and basil. Cover and simmer 30 minutes, stirring occasionally.