Reviewed: May 7, 2012

I've only had crab bisque a couple times before and it soon became a favorite of mine, so I was excited when I came across this easy recipe. But after trying it, I've concluded that I will never make this again. It's ruined, in my opinion, by condensed tomato soup, which overpowers the flavor of the whole soup. I tried adding a bit of cayanne pepper and cheese, but could not cover the tomato soup flavor. Next time I will find a more complex, time consuming recipe, because hopefully making everything from scratch will enhance the flavor. I also can't stand imitation crab meat, but the real stuff is expensive, and totally not worth the cost for this cheap taste.

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Reviewer:

Katherine E G

Reviewed: Dec. 9, 2011

4 stars after I added almost half cup more of milk. Only other thing I changed was substituting condensed cream of celery soup in place of condensed cream of mushroom soup, with a flavorful end result, thank you!

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Reviewer:

BonAppetitBaby

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Jan. 4, 2011

Great soup when you want something fast and easy. Kids and husband liked it too!

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MissySue

Reviewed: Jan. 1, 2011

Followed the recipe, it turned out alright but not stellar

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Reviewer:

camsmith89

Cooking Level: Beginning

Home Town: Normal, Illinois, USA

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 27, 2010

Pretty good soup, soup-er easy to make. I added sauted onion and garlic, garlic tabasco and a handful of un-cooked instant rice plus some extra milk to accomodate the rice. I'm gonna put some in a thermos for when my gf and I go x-country skiing, she will think I'm a chef. (Chef Boyardee maybe!)

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Colonel Flag

Cooking Level: Expert

Living In: Salmon Arm, British Columbia, Canada

Reviewed: Oct. 27, 2010

Add more milk to 2 cups and add rice to it. It's really good that way.

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Reviewer:

astina

Cooking Level: Intermediate

Home Town: Georgetown, Mississippi, USA

Living In: Manhattan, Kansas, USA

Reviewed: Jul. 1, 2010

As said before - great base recipe but I changed a few things. I used real crab and made stock from the shells (you'll need this!). I made a big batch so I used 26 oz. of CofM and only 20 oz of CofT (Still had tomato aftertaste - use less?). Sauteed onions were added. I used 1 3/4 c. of the crab stock. 3 cups of crabmeat. A pinch of Chili powder (over Curry), celery salt, onion salt, and garlic pepper. My daughter asked for SECONDS!

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Reviewer:

prettybyrd

Reviewed: Apr. 22, 2010

This was wonderful with a chopped salad and french bread from my favorite restaurant. I did "soup" this soup up a little bit, though, by adding 1/2 tsp. Italian Seasoning, 1/4 tsp. onion powder, and 1/4 tsp. minced garlic from a jar. I also used low fat milk, low fat cream cheese(per a previous suggestion), and I also added a leftover baked potato from the night before that I had diced up. This was WONDERFUL with these additions. However, I don't believe that I will be adding 1/2 tsp. of Italian Seasoning and will reduce this to 1/4 tsp. of Italian Seasoning instead. The curry is a MUST in this recipe and do not skip out on this spice. I will be adding this to my rotation of foods. The best parts of this recipe are that it is very quick, delicious, and elegant.

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