Roasted Red Pepper and Crab Soup
Recipe by Gail L. Harris from allrecipes.com
Dinner,Lunch 1 Hr. 25 Mins.
Ingredients
6
6 servings
- •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
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place red bell pepper quarters skin-side up onto a broiler pan or baking sheet.
- Cook under the preheated broiler until skins have blackened. Transfer bell peppers to a brown paper bag or a covered bowl and allow to steam until skins loosen, about 10 minutes.
- Peel skins off and discard. Coarsely chop peppers and place into a large saucepan along with chicken broth and potato. Bring to a boil, then add half-and-half, salt, garlic powder, basil, and cayenne pepper. Return to a boil, reduce heat to medium, and simmer until potatoes have softened, about 45 minutes.
- Purée soup in batches in a blender until smooth. Pour puréed soup into another saucepan and stir in crabmeat. Heat over medium heat until warmed through, about 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 352
- Carbohydrate: 20g
- Fat: 20g
- Fiber: 2g
- Protein: 24g
- Sugar: 2g
Related Recipes
Roasted Red Pepper and Potato Soup
Spicy Red Bell Pepper Soup
Red Pepper Soup
Roasted Red Bell Pepper Soup
Roasted Red Pepper and Tomato Soup
Roasted Red Pepper Soup
Spicy Shrimp and Red Bean Soup
Roasted Red Pepper and Basil Pea Soup
Roasted Red Pepper Salmon Pasta
Red Pepper Soup
Cajun-Style Red Bean and Rice Soup
