Soup
Roasted Red Pepper Soup with Crab
A silky roasted red pepper soup with sweet peppers, aromatics, and a rich savory base, finished with tender crab for a bright, coastal bowl with plenty of depth.
Serves
4
Prep
15 min
Cook
30 min
Total
45 min
Ingredients
What you’ll need
- 4 large red bell peppers, roasted and peeled
- 1 small yellow onion, chopped
- 2 garlic cloves, sliced
- 2 tbsp extra-virgin olive oil
- 3 cups seafood or chicken stock
- 1/2 cup heavy cream
- 1 tsp smoked paprika
- Kosher salt, as needed
- Freshly ground black pepper
- 8 oz lump crabmeat, picked over
- Fresh herbs: such as thyme, basil or flat leaf parsley, and olive oil, for finishing
Method
How to make it
01
Build the base
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent, then add the garlic and cook briefly until fragrant.
02
Add the peppers
Add the roasted red peppers and smoked paprika. Stir well and cook for a few minutes so the peppers begin to meld with the aromatics.
03
Simmer the soup
Add the stock and bring to a gentle simmer. Cook for about 15 minutes to develop the flavor.
04
Blend until smooth
Blend the soup until completely smooth using an immersion blender or countertop blender. Return it to low heat and stir in the cream.
05
Finish with crab
Season with salt and black pepper. Gently fold in the crabmeat just before serving so it warms through without breaking apart.
Chef Note
Add the crab at the very end.
Lump crab is delicate. Stir it into the finished soup only long enough to warm through so the pieces stay intact and the sweet crab flavor remains clean.