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Tomato Crab Bisque (Dairy Free Option)

  • Author: Lindsay Cotter
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


This Tomato Crab Bisque is the perfect twist on a classic recipe for a gluten-free dinner that is full of flavor and good-for-you ingredients!


Units Scale
  • 1 Tablespoon butter (*See notes for substitute)
  • 3 celery sticks, chopped
  • 2 scallions, white portion
  • 1 small shallot or 1/3 cup onion, chopped
  • 2 garlic cloves
  • 2 Tablespoons tomato paste or ketchup
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 23 teaspoons seasoning, to taste (Old Bay Seasoning or a seasoned salt) (*See notes)
  • 3 Tablespoons all-purpose gluten-free flour or oat flour
  • 4 cups seafood broth/stock
  • 1/2 cup cooking sherry or white wine
  • 13 ounce can of fire-roasted tomatoes
  • 1 bay leaf
  • 1/41/3 cup coconut milk (*real cream may be substituted if well tolerated)
  • 10 ounces lump crab meat
  • Optional: chopped fresh parsley and lemon to serve


  1. In a large pot or dutch oven, add the butter, and let it melt over medium heat.

  2. Add the celery, scallions, and onions. Saute the ingredients for 4 minutes or until they are fragrant and the celery has softened.

  3. Add the garlic, tomato paste (or ketchup), salt, pepper, and seasonings, and stir to combine. Continue cooking until the ingredients are fragrant.

  4. Add the flour to the tomato and vegetable mixture, and cook another 1 minute or until the flour has been fully absorbed.

  5. Pour in the seafood stock, sherry, and fire-roasted tomatoes. Mix to combine.

  6. Bring the ingredients to a quick boil. Then, reduce the heat to a low simmer, add the bay leaf, and cover the pot for 25-30 minutes.

  7. After 25-30 minutes, remove the bay leaf, and puree the soup with an immersion blender. (See notes)

  8. Return the pureed soup to the pot, and stir in the coconut milk (or cream) and crab. Simmer the ingredients for 10 minutes.

  9. Adjust seasonings to taste, and garnish with chopped parsley and fresh lemon to serve.


*If the seasoning used does not contain paprika, add 1/4 teaspoon smoked paprika

*No immersion blender? Transfer the bisque to a high-speed blender in batches, and blend until a creamy texture is formed.

*Avocado oil or pure olive oil may be substituted for butter

  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: French


  • Serving Size:
  • Calories: 189
  • Sugar: 3.2 g
  • Sodium: 1328.2 mg
  • Fat: 6.9 g
  • Saturated Fat: 3.4 g
  • Carbohydrates: 13.1 g
  • Fiber: 1.7 g
  • Protein: 18.8 g
  • Cholesterol: 70.6 mg

Keywords: crab bisque, bisque, soup, seafood, dinner