Roasted Red Pepper and Crab Soup
Description
This sweet red pepper crab soup features tender potatoes and flakes of juicy crabmeat accented with cayenne, basil, and garlic for a creamy bisque.
Ingredients
•
6 red bell peppers, seeded and cut into quarters
•
1 (32 ounce) carton chicken broth
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1 large potato, peeled and coarsely chopped
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1 quart half-and-half cream
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1 teaspoon salt
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1/2 teaspoon garlic powder
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1/2 teaspoon dried basil
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1/4 teaspoon cayenne pepper to taste
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1 pound cooked crabmeat, flaked
Directions
1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2
Place red bell pepper quarters skin-side up onto a broiler pan or baking sheet.
3
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.
4
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.
5
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.