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roasted-red-pepper-and-crab-soup-recipe

Roasted Red Pepper and Crab Soup

A delicious and creamy soup combining the sweetness of roasted red peppers with the delicate flavor of crab.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 red bell peppers roasted and peeled
  • 1 cup crab meat picked over for shells
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • to taste salt and pepper

Instructions 

  1. Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 20 minutes, turning occasionally, until the skins are charred. Remove from the oven and place in a bowl, covering with plastic wrap. Let them steam for 10 minutes, then peel and remove the seeds.
  2. In a large pot, heat some oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
  3. Add the roasted red peppers and chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
  4. Use a blender to puree the soup until smooth. Return the soup to the pot and stir in the heavy cream. Add the crab meat and season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
  5. Serve hot, garnished with additional crab meat or a drizzle of cream if desired.

Nutritional Value

Calories: 250kcal | Carbohydrates: 15g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3000IU | Vitamin C: 150mg | Calcium: 100mg | Iron: 2mg

Keywords

Crab Soup, Roasted Red Pepper
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