Real Recipes From Real Home Cooks ®

crab bisque soup

(2 ratings)
Blue Ribbon Recipe by
Carolyn Parke
Idaho Falls, ID

This is truly an elegant soup that is so full of flavor. One of my most favorite things to eat.

Blue Ribbon Recipe

Creamy and velvety, this crab bisque soup recipe is divine. Everyone will think it took all day to make, but really it's ready in no time at all. Serve as a first course for your holiday dinner or for a special dinner. The delicate flavor of the crab, mixed with the complementary flavors of the creamed soups and a hint of smoky sherry, makes this bisque special. We added oyster crackers for a touch of crunch and loved the added texture.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 10 serving(s)
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For crab bisque soup

  • 13 oz
    canned crabmeat, flaked (2 cans)
  • 2 can
    cream of mushroom soup
  • 1 can
    cream of tomato soup
  • 3 c
    half and half
  • 2 c
    heavy cream
  • 1 can
    cream of asparagus soup
  • 1/2 c

How To Make crab bisque soup

  • Adding all ingredients to a saucepan.
    Combine soups, half & half, and cream. mix well. Stir in crab meat.
  • Adding sherry to the soup.
    Heat to almost boiling then add sherry.