- 4
- 10 mins
- 30 mins
Ingredients
- 1 teaspoon Bouillon Paste
- 2 cups Water
- 2 teaspoons Olive Oil
- 1 whole Yellow Onion, Chopped
- 1 clove Garlic Chopped
- 1 teaspoon Red Pepper Flakes
- 1 whole Red Bell Pepper, Roasted
- 4 whole Heirloom Tomatoes, Roasted
- 1 Tablespoon Goat Cheese
- 1 cup Canned Or Pre-Cooked Crab Meat
- 2 Tablespoons Chives Chopped
- 1 whole Lemon
- Salt And Pepper, to taste
Preparation
Step 1
Combine the Better Than Bouillon chicken base/paste and 2 cups of water in a small pot. Bring to a boil and then remove from heat and set aside.
In a large pot, heat the olive oil over medium high heat. Add the onion, garlic and red pepper flakes and saute for 5 minutes. Add the roasted red bell pepper and chopped heirloom tomatoes. Stir to combine and let cook for about 5 more minutes.
Add the bouillon liquid to the tomato mixture and turn the heat to medium. Continue to cook for 15 minutes.
Using a blender, or immersion blender, puree the mixture until smooth and then transfer back into the pot. Stir in the goat cheese and season with salt and pepper. Let cool.
In a another bowl, combine the lump crab meat with chives, a squeeze of lemon juice and salt and pepper to taste.
Once the soup is at room temperature, pour individual servings into bowls and top with a handful of the crab. (Note – you can also serve this soup warm, but as it’s summer, I prefer it to be room temperature).