:

1 lb Crab lump meat
8 – 10 Heirloom Tomatoes large
6 cloves garlic
8 – 10 leaves fresh Basil
1 medium Yellow Onion
1 tsp Dried Basil
1 tsp Dried Parsley
1 tsp White Pepper
3 Tbsp Clam Base
1 cup White Wine
1 cup Heavy Cream (reserve 1/2 cup)
4 Tbsp Butter
Olive Oil
1/2 Cup Flour
sugar

In food processor place onion and chop to fine blend.  set aside.

In food processor place tomatoes and garlic and chop to fine (puree) blend save juice and pieces.  Try to keep the blend as fine as possible to reduce large pieces in the finished Bisque.

Cook:

Drizzle Olive Oil into heavy bottom pot to coat add butter and melt together.  Add onion,  dried basil, dried parsley and white pepper, mix and cook on medium heat until the onion is clear.  Deglaze with a splash of white wine add clam base and reduce again.  Drizzle olive oil to coat pan and add flour and mix with onion to create a roux.  Cook roux for about 3-5 minutes.

Add white wine and mix with roux and stir.  Bring to a medium simmer (light bubble) and add all tomato puree.  Stir occasionally cook to reduce slightly about 30 minutes   Lower heat add 1/2 cup heavy cream and 1/2 – 3/4 crab.  Cook until crab is blended into Bisque and the mixture is slightly thickened.  Taste. depending on tomatoes you may want to add a pinch of sugar at a time to offset the acid of the tomatoes.   I found about a 2 tsp sugar cut the acid for this soup.  Please remember these tomatoes were home grown heirloom varietals. 

To Serve:

Place bisque into individual bowls and top with remaining crab meat and a slight drizzle of cream.  Give color with a basil leaf.

This bisque is very rich and should be considered as an appetizer and not as the main meal, unless of course you want to make a hearty grilled cheese sandwich and tomato crab bisque.  Talk about decadence.