Roasted Red Pepper and Crab Soup

Name: Roasted Red Pepper and Crab Soup
Prep time: 20 min
Cook time: 60 min
Total time: 100 min
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; 0.25 teaspoon cayenne pepper to taste; 0.5 teaspoon garlic powder; 0.5 teaspoon dried basil; 1 pound cooked crabmeat, flaked

4.6

(74)

59 Reviews

5 Photos

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.

Recipe by Gail L. Harris

Updated on October 7, 2022

5

Prep Time:

20 mins

Cook Time:

1 hrs

Additional Time:

20 mins

Total Time:

1 hrs 40 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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
¼ teaspoon cayenne pepper to taste
½ teaspoon garlic powder
½ teaspoon dried basil
1 pound cooked crabmeat, flaked

Directions

Set the oven to broil, and preheat for 5 minutes.
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.
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.
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.

Nutrition Facts (per serving)

352	Calories
20g	Fat
20g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 352
% Daily Value *
Total Fat 20g	25%
Saturated Fat 12g	58%
Cholesterol 121mg	40%
Sodium 1458mg	63%
Total Carbohydrate 20g	7%
Dietary Fiber 2g	5%
Total Sugars 2g
Protein 24g
Vitamin C 20mg	100%
Calcium 224mg	17%
Iron 1mg	6%
Potassium 790mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.