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Roasted Red Pepper and Crab Soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Creamy red pepper crab bisque with tender potatoes, juicy crabmeat, and a kick of cayenne, basil, and garlic.
Ingredients:
  • 6 red bell peppers, seeded and cut into quarters
  • 1 (32 ounce) carton chicken broth
  • 1 large potato, peeled and coarsely chopped
  • 1 quart half-and-half cream
  • 1 teaspoon salt
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried basil
  • 0.25 teaspoon cayenne pepper to taste
  • 1 pound cooked crabmeat, flaked
Instructions:
  • Place the oven rack 6 inches below the heat source and preheat the broiler.
  • Arrange red bell pepper quarters, skin-side up, on a broiler pan or baking sheet.
  • Broil the bell peppers until the skins blacken. Then, place them in a brown paper bag or covered bowl to steam for about 10 minutes until the skins loosen.
  • Remove and discard the skins from the peppers. Roughly chop the peppers and add them to a large saucepan with chicken broth and potato. Bring the mixture to a boil, then stir in half-and-half, salt, garlic powder, basil, and cayenne pepper. Bring back to a boil, then reduce the heat to medium and simmer until the potatoes are softened, approximately 45 minutes.
  • Blend soup in batches until velvety smooth, then transfer to a saucepan. Gently fold in crabmeat and heat on medium for approximately 5 minutes until thoroughly warmed.

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