Creamy Tomato Bisque With Lump Crabmeat | Louisiana Kitchen & Culture

Ingredients

• 1/4 cup plus teaspoon extra virgin olive oil
• 1/2 cup yellow onion, chopped
• 1 teaspoon garlic, chopped
• 1/2 cup flour
• 3 cups chicken broth
• 1 chicken boullon cube
• 4 cups tomato sauce, two 14 1/2 ounce cans or homemade preferred
• 2 cups tomato juice
• 3 large peeled fresh tomatoes or 14 1/2 ounce can whole peeled tomatoes
• 3/4 cup fresh basil, thinly slices and loosely packed
• 1 cup heavy cream
• 1/2 teaspoon salt
• dash of white pepper
• 8 ounces of fresh lump crabmeat, picked clean of shells