Roasted Tomato Bisque with Chorizo and Crab

A super easy and flavorful creamy tomato soup made with fire roasted toamtoes and finished with some crab and buttery croutons.

  • Prep Time: 30m
  • Cook Time: 20m
  • Total Time: 50m


  • For the Bisque
  • 2 tablespoons EVOO
  • 1/2 cup Manchego Mornay
  • 1/4 cup Chorizo mix
  • 1 Medium Onion, small dice
  • 1 Carrot, small dice
  • 1 Rib celery, small dice
  • 2 Clove Garlic, minced
  • 4 cups Low Sodium Chicken or Vegetable Stock
  • 2 Cans (14.5oz) Fire Roasted Tomatoes, drained
  • 3 tablespoons Tomato paste
  • 2 teaspoons Sugar
  • 1/4 cup Heavy Cream
  • Garnish
  • 8 ounces Crab meat
  • 4 Slices white bread, crust removed, cut into small dice
  • 2 tablespoons Butter
  • 2 tablespoons Roasted red pepper, diced
  • 1 tablespoon Chives, minced
  • Salt to taste


  1. In a medium pot over medium heat add the EVOO and allow to heat. Add the onion, carrot and celery and sauté until the onions are soft and translucent, about 2-3 minutes. Add the garlic and tomato paste, sauté until garlic is fragrant and tomato paste has darkened in color, about 2 minute. Add the chorizo and Mornay sauce and stir to combine and heat slightly, about 2 minutes. Add the stock and the sugar and stir to combine over heat. Increase the heat to medium-high and allow to thicken, about 8 minutes. Add the cream, stir to combine and heat through, an additional 3 minutes. In a small sauté pan over medium high heat, add the butter and allow to melt. Add the cubed and cook until browned and crisp. Remove and lightly drain on paper towel. In small bowl combine the other garnish ingredients, mix to combine. Add the toasted bread and fold to combine. Portion the soup into bowls and garnish with the crab and bread salad.

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