Best 5 Crab And Roasted Red Pepper Bisque Recipes

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Indulge in a symphony of flavors with our tantalizing Crab and Roasted Red Pepper Bisque. This creamy, velvety soup is a delightful blend of sweet crab, roasted red peppers, and a touch of spice. The bisque is a perfect appetizer or light lunch, and it's sure to impress your guests. Our recipe includes step-by-step instructions and helpful tips to ensure a perfect bisque every time.

In addition to the Crab and Roasted Red Pepper Bisque, the article also features three other delectable soup recipes. The Creamy Tomato Soup is a classic comfort food, made with fresh tomatoes, cream, and a hint of basil. The Minestrone Soup is a hearty Italian soup packed with vegetables, beans, and pasta. And the Chicken Noodle Soup is a classic cold-weather remedy, made with chicken, noodles, and vegetables. With four delicious soup recipes to choose from, you're sure to find one that you'll love.

Here are our top 5 tried and tested recipes!

CRAB AND ROASTED RED PEPPER BISQUE RECIPE - (4.1/5)



Crab and Roasted Red Pepper Bisque Recipe - (4.1/5) image

Provided by á-32417

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1/4 cup unsalted butter
1/4 cup flour
4 cups chicken or vegetable stock
1 12-ounce jar roasted red peppers, drained and chopped
1/4 cup tomato paste
1 pound fresh lump crabmeat or canned crab
1 teaspoon Old Bay or Cajun seasoning
1/2 teaspoon cayenne pepper
1 cup heavy cream
2 tablespoons red wine vinegar
2 teaspoons salt

Steps:

  • 1. Heat the olive oil over medium heat and sauté the onion until tender and translucent, about 5 to 7 minutes. Add the garlic and sauté for another minute. 2. While the onion is cooking, melt the butter over medium-high heat in a large pot. Once the butter is melted, whisk in the flour until smooth and cook for a minute (or until the mixture starts to brown). 3. Then, add the chicken broth, red peppers, tomato paste, crabmeat (if you want to garnish the soup with crabmeat, reserve a few ounces), Old Bay, cayenne pepper, and onion to the pot. Let the mixture simmer for 10 to 15 minutes or until smooth. 4. Use an immersion blender to puree the soup until smooth (you could also use an electric blender and puree in batches, returning the soup to the pot when it is pureed). 5. Add the heavy cream, red wine vinegar, and salt to the pot and let it simmer for 2-3 minutes, or until heated all the way through. 6. Garnish with crab meat, if you reserved any, and/or a swirl of half and half if desired. 7. Enjoy!

ROASTED RED PEPPER BISQUE



Roasted Red Pepper Bisque image

Folks are sure to comment about the awesome roasted red pepper flavor in this velvety soup. It's a fantastic first course for special occasions or alongside sandwiches at a casual gathering.-Mary Zettlemaier, Chelsea, Michigan

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2 quarts).

Number Of Ingredients 8

8 medium sweet red peppers
1 large onion, chopped
2 tablespoons butter
3 cups chicken broth, divided
2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon white pepper
6 tablespoons shredded Parmesan cheese

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds; set peppers aside., In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan. , Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.

Nutrition Facts : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 4g fiber), Protein 7g protein.

ROASTED RED PEPPER AND CRAB SOUP



Roasted Red Pepper and Crab Soup image

Although this is not a typical traditional holiday recipe, it has become a Christmas day buffet favorite in our family. Several years ago, we decided to forgo our traditional big sit-down dinner for a buffet because of everyone's increasingly different visiting/family obligations on that day. Everyone could eat whenever or if they chose to. I'd had this soup, which I loved, at several different restaurants over time. Through trial and error, I came up with my own recipe, which has been a hit. I serve it with a dollop of creme fraiche.

Provided by Gail L. Harris

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h40m

Yield 6

Number Of Ingredients 9

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
¼ teaspoon cayenne pepper to taste
½ teaspoon garlic powder
½ teaspoon dried basil
1 pound cooked crabmeat, flaked

Steps:

  • Set the oven to broil, and preheat for 5 minutes.
  • Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
  • Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
  • Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 19.5 g, Cholesterol 120.5 mg, Fat 19.8 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 11.6 g, Sodium 1458.2 mg, Sugar 1.7 g

CRAB AND ROASTED RED BELL PEPPER SOUP



Crab and Roasted Red Bell Pepper Soup image

Categories     Soup/Stew     Pepper     Shellfish     Crab     Summer     Bon Appétit

Yield Serves 10

Number Of Ingredients 19

For broth
1/4 cup olive oil
2 1 1/2-pound cooked whole crabs, meat removed, shells coarsely broken, meat and shells reserved
10 cups water
1 750-ml bottle of dry white wine
3 cups bottled clam juice
4 celery stalks, chopped
3 carrots, chopped
2 onions, chopped
1 cup chopped fresh parsley
2 fresh thyme sprigs
2 bay leaves
For soup
2 red bell peppers
5 tablespoons butter, room temperature
3 tablespoons all purpose flour
1/2 cup chopped fresh Italian parsley
10 tablespoons crème fraîche or sour cream
Fresh Italian parsley sprigs

Steps:

  • Make broth:
  • Heat 1/4 cup olive oil in heavy large wide pot over medium-high heat. Add crab shells and sauté until fragrant, about 10 minutes. Add 10 cups water and next 8 ingredients; bring to boil. Reduce heat to medium-low. Simmer until broth is reduced to 12 cups, about 30 minutes. Strain broth through sieve lined with cheesecloth. Cool. Spoon fat from top of broth.
  • Make soup:
  • Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers. Transfer peppers to blender. Add 2 tablespoons butter. Puree until mixture is smooth.
  • Melt 3 tablespoons butter in heavy large pot over medium heat. Add flour and cook until mixture is golden brown, stirring occasionally, about 2 minutes. Gradually whisk in broth, then red pepper purée. Bring soup to boil. Simmer until flavors blend and soup thickens slightly, about 10 minutes. Season to taste with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.)
  • Add reserved crabmeat and 1/2 cup chopped parsley to soup. Simmer just until crabmeat is heated through, about 2 minutes. Ladle soup into bowls. Spoon dollop of crème fraîche atop each. Garnish with parsley sprigs and serve.

CRAB BISQUE WITH SWEET RED BELL PEPPER



Crab Bisque with Sweet Red Bell Pepper image

Categories     Soup/Stew     Dairy     Crab     Bell Pepper     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
3 cups coarsely chopped red bell peppers (about 2 large)
1 cup chopped green onions
1 cup coarsely chopped celery
2/3 cup coarsely chopped carrots
1/2 cup coarsely chopped red onion
2 teaspoons dried tarragon
1/4 teaspoon cayenne pepper
2 14 1/2-ounce cans diced peeled tomatoes in juice
3 8-ounce bottles clam juice
1 cup dry white wine
1 cup whipping cream
12 ounces crabmeat

Steps:

  • Heat oil in heavy large pot over medium heat. Add bell peppers, 3/4 cup green onions, celery, carrots and red onion and sauté until vegetables are tender, about 12 minutes. Stir in tarragon and cayenne. Mix in tomatoes with juices, clam juice and wine. Bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Add cream and simmer 20 minutes longer. Stir in crabmeat. Cook until crab is heated through, about 5 minutes. Season with salt and pepper. Sprinkle with remaining 1/4 cup chopped green onions and serve.

Tips:

  • When choosing your crab meat, be sure to use fresh or frozen lump crab meat for the best flavor.
  • If you are using frozen crab meat, be sure to thaw it completely before using.
  • Use a good quality roasted red pepper for the best flavor. You can either roast your own peppers or use store-bought roasted peppers.
  • Be sure to cook the shallots and garlic until they are soft and fragrant before adding the other ingredients.
  • Use a good quality chicken or seafood stock for the best flavor.
  • Bring the bisque to a simmer and cook for at least 15 minutes to allow the flavors to meld.
  • Serve the bisque hot with a dollop of sour cream or crème fraîche and a sprinkle of fresh herbs.

Conclusion:

Crab and Roasted Red Pepper Bisque is a delicious and easy-to-make soup that is perfect for a special occasion or a simple weeknight meal. The combination of crab, roasted red peppers, and creamy bisque is a flavor combination that is sure to please everyone. So next time you are looking for a delicious and satisfying soup, give this Crab and Roasted Red Pepper Bisque a try.

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