tomato and fennel bisque with crab

A couple of weeks ago, it snowed here in Charleston, South Carolina—such a rare and cozy treat! The chilly weather was the perfect inspiration for some kitchen R&D. I tested this soup two ways: first, by tossing all the ingredients into one pot. The second time, I roasting the Roma tomatoes and vegetables in the oven before combining them in a big pot. The second method, which included double the fennel, brought out much more depth of flavor. A drizzle of Olinda olive oil emulsified the bisque, making it velvety and smooth. To finish, a delicate topping of crab added both elegance and substance. My buddy Chef Carlo helped me come up with this soup recipe. He was my first culinary mentor and I am grateful to talk to him weekly, 12 years later! Check out my tomato and fennel bisque with crab!

tomato and fennel bisque with crab

Serves four

2 shallots

1/2 red bell pepper

5 Roma tomatoes

1 carrot

1 head fennel, cleaned and thinly sliced, fronds reserved for optional topping

1 rib of celery, cut in half horizontally

2 cloves of garlic

6-8 tablespoons olive oil

Kosher salt, to taste

Freshly cracked black pepper, to taste

2 tablespoons tomato paste

1 28-ounce can San Marzano tomatoes, ideally no salt added or low sodium

1 dried bay leaf

1 rind of Parmigiano- Reggiano, optional

1/2 to 1 cup chicken or vegetable stock

Heavy cream, optional

1.5 ounces country ham, cooked and diced

1/2-pound lump crabmeat, shells carefully and thoroughly removed 

1 lemon, zested and juiced

2 tablespoons of thinly sliced chives

Fennel pollen or fennel fronds, optional

Preheat the oven to 400F. On a large baking sheet lined with parchment paper, lay out shallots, red bell pepper, Roma tomatoes, carrot and fennel. Drizzle with 2 tablespoons of olive oil, salt and pepper. Roast for 25 minutes, turning over after 15 minutes. Let cool until cool enough to handle. Roughly chop the vegetables on a cutting board. Remove the garlic skin. 

Heat a large pot over medium heat. Add 4 tablespoons of olive oil. Add the tomato paste and cook until it darkens in color slightly, about three minutes. Add the roasted vegetables, canned tomatoes, dried bay leaf, Parmigiano-Reggiano rind, celery rib, and half cup of stock. You can add more stock if you would like. Cook over low heat for 30 minutes, stirring occasionally. Remove the cheese rind and celery rib. Use an immersion blender to blend the soup in the pot (less to clean up that way) or use a blender and blend until smooth. Add 1-2 tablespoons of olive oil to bring it together and add additional salt and pepper, to taste, if needed. Add a little bit of cream, if you prefer a creamier soup.

Pour soup into bowls, top with the country ham, crab, lemon zest, lemon juice and chives.  Add fennel pollen or fennel fronds, if you would like.