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Crab and Roasted Red Pepper Soup

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
85 min
SERVINGS
6 servings
Lunch Dinner
Crab and Roasted Red Pepper Soup
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
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper to taste
  • 1 pound cooked crabmeat, flaked
Instructions
1
Position the oven rack approximately six inches away from the heat source and set the broiler to its highest temperature.
2
Arrange red bell pepper quarters, skin-side up, on a broiler pan or baking sheet.
3
Expose the peppers to intense heat under the preheated broiler until their skin develops a dark, charred appearance.
4
Transfer the peppers to a paper bag or an airtight container and permit them to steam for approximately ten minutes, allowing the skin to loosen.
5
Carefully remove the skin from the peppers and discard it.
6
Chop the peppers coarsely and combine them with chicken broth, potatoes, half-and-half, salt, garlic powder, basil, and cayenne pepper in a large saucepan.
7
Bring the mixture to a rolling boil, then gradually reduce the heat to a medium setting and simmer until the potatoes have become tender, approximately forty-five minutes.
8
Purée the soup in batches using a blender to achieve a smooth consistency.
9
Transfer the puréed soup to another saucepan and warm it over medium heat until it reaches a comfortable temperature, approximately five minutes.
10
Add crabmeat to the warmed soup and stir gently until it is heated through.