Roasted Red Pepper and Crab Soup

Roasted Red Pepper and Crab Soup


"Although this is not a typical traditional holiday recipe, it has become a Christmas day buffet favorite in our family. Several years ago, we decided to forgo our traditional big sit-down dinner for a buffet because of everyone's increasingly different visiting/family obligations on that day. Everyone could eat whenever or if they chose to. I'd had this soup, which I loved, at several different restaurants over time. Through trial and error, I came up with my own recipe, which has been a hit. I serve it with a dollop of creme fraiche."


1 h 40 m servings 352 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1458 mg
  • 58%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Set the oven to broil, and preheat for 5 minutes.
  2. Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
  3. Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
  4. Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.
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  1. 64 Ratings


Loved this recipe! I changed a couple of things, used fresh basil instead of dried, added chopped onion and garlic, spooned in tomato paste to kick up the color and add a little thickener, bough...

I LOVE this soup! I like a little more texture, so I added sauteed onion and celery and left about 2 1/2 peppers unblended. I skipped the 1/2 & 1/2 and topped this with whipped cream and chopped...

I made this recipe for a mid-winter dinner party. It was exceptional! I prepared the soup (everything except the crab) the day before. Peeling the red peppers was easy enough, but it was still...

This is an okay, average tasting soup that on its face might be worthy of three stars. However, when you consider the effort involved (I not only roasted the peppers but made my own chicken bro...

This is a good substitute for the lobster bisque I crave from my favorite restaurant. I used imitation lobster since I didn't have any real crab or other seafood in my house and I was looking fo...

excellent-- used fresh garlic and basil and-whipping cream also added a few shrimp

Very good soup. This method of roasting the red peppers is so much easier/quicker than doing them whole. I will use this method from now on. I used 3 cans of evaporated milk in lieu of the ha...

I used fresh garlic and basil but otherwise followed the recipe...It's even better the next day! Just the right amount of heat. I think I'll try it without the crab for a soup and sandwich nig...

This soup is absolutely fantastic!