CRAB AND RED PEPPER SOUP
A lighter version of your favorite seafood bisque. Adjust the ingredient amounts for flavor or thickness preference! It is delicious served alongside steamed broccoli and a piece of crusty bread!
Provided by Amanda
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven's broiler, and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the peppers, cut sides down, onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and dice. Set aside.
- Heat the olive oil in a large saucepan over medium heat. Stir in the celery, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the roasted red bell pepper and crabmeat, and season with rosemary and lemon pepper. Pour in the chicken stock, and simmer for 10 minutes. Slowly stir in the dry potato flakes, and cook until thickened.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the pureed soup to the saucepan. Stir in the milk and sour cream, and cook over medium-low heat until heated through, about 5 minutes. Top with Asiago cheese before serving.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 19.3 g, Cholesterol 88.1 mg, Fat 9 g, Fiber 2.9 g, Protein 22.8 g, SaturatedFat 3.8 g, Sodium 795.4 mg, Sugar 5.9 g
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Joe Frank
[email protected]This soup was easy to make and it turned out great! I'll definitely be making it again.
Monica Trule
[email protected]I made this soup for a potluck and it was a hit! Everyone loved it. I'll definitely be making it again.
Hope Hendrix
[email protected]This soup was delicious! I love the combination of crab and red peppers. It's a great soup for a party.
Seid Bereket
[email protected]This soup was just okay. I found the flavor to be a bit bland. I think it would have been better with some additional spices.
Jamshad jameel
[email protected]I made this soup for my family and they loved it! It's a great soup for a cold winter day.
Ching Chong
[email protected]This soup was delicious! The crab and red pepper combination was perfect. I'll definitely be making this again.
Rikki Bjork
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser. I often make it for potlucks and parties.
Raheem Mumin Abolore Desmond
[email protected]This soup was a bit too spicy for my taste. I think I'll reduce the amount of red pepper flakes next time.
Namukisa Jackline
[email protected]I followed the recipe exactly and the soup turned out perfectly. It's a delicious and easy-to-make soup that I'll definitely be making again.
Ghulam Kibriya
[email protected]This soup was just okay. I found the flavor to be a bit bland. I think it would have been better with some additional spices.
H Hafizi
[email protected]I made this soup for a party and it was a huge success! Everyone loved it. I'll definitely be making it again.
Charles Plunkett
[email protected]This soup was delicious! I love the combination of crab and red peppers. It's a great soup for a cold day.
Tayyab Ch
[email protected]Easy to follow recipe. The soup turned out great! I used fresh crab meat and it made all the difference. Highly recommend.
Koko writes
[email protected]This soup was a hit with my family! The crab and red pepper combination was unique and flavorful. I added a bit of extra spice to give it a kick. Will definitely be making this again.