Roasted Red Pepper and Crab Soup

Roasted Red Pepper and Crab Soup

50 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Gail L. Harris
Recipe by  Gail L. Harris

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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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Reviews (50)

Rate This Recipe
CrdsGrl
33

CrdsGrl

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, bought canned roasted red peppers (way easier), and added a splash of sherry in the bowl before spooning in the soup. Superb!

SunnyByrd
31

SunnyByrd

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 flat-leaf. Soooo good. I can't wait for crab to be in season so I can use big chunks of Dungeness, instead of the flake white crab meat (which was lovely, but not the same...). Thanks for the recipe - a definite keeper!

SusanO
27

SusanO

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 quite tedious and took about 40 minutes to do. I found that the places where the skin was blackened peeled very easily; the places where the pepper pieces didn't lie flat did not blacken and so did not peel as easily. I used only 1/2 tsp salt, deciding to let the guests add more if they wished. I used the full 1/4 tsp of cayenne knowing that our friends don't mind spicyness. When I tasted it, it was quite spicy, but not overly. I refrigerated the soup overnight. I added the crab when starting to reheat the soup about 30 minutes prior to serving. The cayenne had mellowed overnight. The soup's flavour was absolutely lovely. It was worth all the effort. Thanks.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 352 cal
  • 18%
  • Fat
  • 19.8 g
  • 31%
  • Carbs
  • 19.5 g
  • 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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