How is our baby girl 2!? I remember it like it was yesterday; finding out we were pregnant, the gender confirmation ultrasound, and her ridiculously fast delivery (I will spare you the details…). How was that two years ago? Elliana is such a spitfire of a redhead. I believe she fits the hair color God gave her perfectly. With her hazel eyes and her pout-pout lip, she can get the guys in her life to do her bidding. She screeches at such a volume and decibel that I wonder how our windows are still intact. Baby girls should come with a warning notice, “she will scream, loudly, all the time”. To celebrate her birthday, our dinner will be a delicious Crab Bisque Soup.
Published February 12, 2021
Updated March 4, 2022
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With recent regulations and restrictions on social distancing, we cannot have a big party to celebrate her birthday. I would love to have a princess unicorn themed party, with pink and tutus and cupcakes, but, maybe next year it can happen. I would do a drive-by celebration, but this Sunday is forecasted to be -135 degrees Fahrenheit. Or so it may feel that way. Wisconsin is in subzero temperatures and no one in their right mind would want to stand outside while people drive past. We will then result to using good old technology and video chat with family.
We have a tradition in our little family that for birthdays or holidays that one special person gets to decide what is for dinner, then whatever it is, I make it. As she is only just 2, I asked Elliana what she wanted for dinner on her birthday, and she said, “birthday soup”.
As this request was vague, there was then room for interpretation. For dinner I made Crab Bisque soup, rolls, salad, and oven roasted chicken breast. Elliana loves soup, she could eat bowl after bowl, and still want more. I think she had 4 bowls of bisque!
Below is an image of Elliana playing with an orange flower she found while up at our family’s cabin. She was adamantly picking all of the flowers and gently plucking the heads off and giving them to me, and as she is so adorable, I could not tell her to stop.
Cost Breakdown for Crab Bisque
1 can Fire Roasted Tomatoes $0.92
4 Tbsp butter $0.27
1 can Tomato Paste $0.41
6 Cup Stock $1.00
1/2 Cup Minced Shallots or Onion $0.33
1 1/2 Cup Heavy Cream $1.55
4 Minced Garlic Cloves $0.10
Crab/Lobster Meat 1-pound $4.70
1/4 Cup White Wine $2.95
Total cost for 6-Quart pot of Crab Bisque was $12.23.
Total cost per serving, with lunch leftovers for Tyler the next day was $1.74.
Originally this recipe calls for lobster, but I substituted it for crab. When I look at making meals on a budget, these are simple switches I make to keep the budget intact. Crab bisque is creamy, tangy, and hearty. Even after blended, there are amazing flecks of fire roasted tomato that adds such a color and density to this soup.
Crab Bisque Soup Recipe
Ingredients for Crab Bisque
1 can Fire Roasted Tomatoes
4 Tbsp butter
1 can Tomato Paste
6 Cup Stock
1/2 Cup Minced Shallots or Onion
1 1/2 Cup Heavy Cream
4 Minced Garlic Cloves
1/2 tsp Salt
1/4 Cup Flour
1 tsp Smoked Paprika
Crab/Lobster Meat 1 pound
1/4 Cup White Wine
Directions for Crab Bisque
1. Melt 1 Tbsp butter in a 6-Quart soup pan.
2. On a cutting board, dice shallots or onion and mince 4 garlic cloves, then sauté in the large pot for 5-7 minutes or until tender.
3. Stir in 1/4 cup flour and then cook for 2 minutes, this mixture makes a roux which is the base for any creamy soup.
4. Slowly pour in 1 cup broth and then use a whisk to break up any clumps. Adding the broth might cause steam to come out of the pot, so make sure to pour the broth in slowly.
5. Pour in remaining broth and whisk to blend until combined.
Turn the heat to medium-high and then bring the mixture to a boil. Once boiling, lower the temperature and simmer for 15 minutes.
6. Add 1 1/2 cup heavy cream and then whisk to combine. Heavy cream gives the soup a creamy texture.
7. Stir in a can of fire roasted tomatoes. There is no need to drain the liquid out of the tomatoes, just pour the entire can into the pot.
8. Stir in a can of tomato paste and then use a whisk to blend.
A butter knife works very well at getting the entirety of the tomato paste out of the can.
9. Stir in 1 tsp paprika and 1/2 tsp salt.
10. Pour in 1/4 cup white wine and then mix to combine.
Let the wine cook so the alcohol cooks out of the soup. ALDI has super delicious wines for a fantastic price, this bottle of Winking Owl Chardonnay is less than $3.
Seriously. It is delicious and the perfect pairing to this Crab Bisque soup.
11. Add 1-pounds of crab, or imitation crab or lobster to the soup and then stir.
Let the crab cook in the soup for 2-3 minutes. Maybe one day we will splurge and try real crab or lobster for this recipe, however, being budget conscious is good for our family.
12. Using an immersion blender, blend the crab and tomato into soup until smooth.
A few years ago, Tyler and the kids bought this KitchenAid Immersion Blender as a gift. As a result, it is perfect for so many recipes. For example, refried beans, smoothies and any other foods to puree.
Additionally, using an immersion blender is easier and not as unsafe as using a blender as they can pop the lid off and make a nasty mess. Click the link below to check it out on Amazon.
13. Reduce the heat to medium-low and then cook for 5-10 minutes.
When done, serve soup and enjoy!
Elliana was so excited this morning as she came out of her bedroom. At night, before Tyler and I go to bed, we make a point to decorate the living room and dining room for each kid’s birthday. This is one way that we like to celebrate their birthday while making their day special to them. As we were unable to have any family over, decorating was a must for this little girl!
Recipe for Crab Bisque Soup
Creamy Crab Bisque Soup Recipe
- 6-Quart Pot
- Cutting board
- Immersion Blender
- 4 Tbsp Butter
- 1/2 cup Shallots minced
- 4 Garlic Cloves minced
- 1/4 cup Flour
- 6 cup Stock
- 1 1/2 cup Heavy Cream
- 1 can Fire Roasted Tomatoes
- 1 can Tomato Paste
- 1 tsp Smoked Paprika
- 1/2 tsp Salt
- 1/4 cup White Wine
- 1 pound Crab OR Lobster
- In a 6-Quart pot, melt 4 Tablespoons of butter.
- Dice shallots/onion and garlic and then add them to the melted butter and sauté 5-7 minutes until tender.
- Stir in 1/4 cup flour and then whisk to combine and cook for 2 minutes.
- Slowly pour in 1 cup broth and then whisk to combine and break up any clumps.
- Pour in remaining broth and whisk to blend until combined.
- Turn the heat to medium-high and then bring the soup to a boil, once boiling, simmer for 15 minutes.
- Add 1 1/2 cup heavy cream so the pot and whisk to combine.
- Then, stir in a can of fire roasted tomatoes.
- Stir in a can of tomato paste and then whisk to blend.
- Stir in 1 tsp paprika and 1/2 tsp salt.
- Pour in 1/4 cup of wine and then mix to combine.
- Next, add 1-pounds of crab or lobster and then let it cook for 2-3 minutes in the soup.
- Using an immersion blender, blend crab and tomato into soup until smooth.
- Reduce heat to medium-low and then cook 5-10 minutes.
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