Crab Bisque -Tomato Basil

Ingredients
2 tbsp (¼ stick) butter
12 oz fresh Dungeness crabmeat
1 medium tomato, seeded and chopped (about ½ cup)
⅓ cup + 3 tbsp chopped fresh basil, divided
2 garlic cloves, minced
½ cup all-purpose flour
1½ cups clam-tomato juice (e.g., Clamato)
1 cup heavy whipping cream
¼ cup ketchup
¼ cup bottled clam juice
2 tsp Old Bay seasoning
¼ tsp hot pepper sauce (or to taste)
¾ cup water
2 tbsp fresh lemon juice
Salt and freshly ground black pepper, to taste

Instructions
1. Sauté the Base
In a large heavy pot over medium-high heat:
Melt the butter.
Add ¾ of the crabmeat (reserve the largest chunks for garnish), chopped tomato, ⅓ cup basil, and garlic.
Sauté for 2 minutes until fragrant.

2. Build the Bisque
Whisk in the flour and stir constantly for 2 minutes to form a roux.
Gradually whisk in the clam-tomato juice, cream, ketchup, clam juice, Old Bay seasoning, and hot sauce.
Reduce heat to low and simmer for about 10 minutes, stirring occasionally until slightly thickened.

3. Blend Smooth
Remove soup from heat and let cool slightly.
Working in batches, puree soup in a blender until completely smooth.

4. Finish the Soup
Return the bisque to the pot over low heat.
Stir in ¾ cup water and lemon juice.
Bring to a gentle simmer and season with salt and pepper to taste.