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Roasted-Red-Pepper-and-Crab Soup


Roasted-Red-Pepper-and-Crab Soup

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  • 3 medium red bell peppers
  • 2 medium yellow bell peppers
  • 1/2 Spanish onion
  • 4 stalks celery
  • 2 1/2 teaspoons chopped fresh garlic
  • 4 3/4 teaspoons paprika
  • 3/4 cup tomato paste
  • 1 1/4 teaspoons chopped fresh thyme
  • 3/4 cup white wine
  • 1/2 gallon chicken stock
  • 3 ⁄8 cup heavy cream
  • Pinch cayenne pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco sauce
  • 1 1/2 cups jumbo lump crabmeat
  • Canola oil as needed
  • Salt and pepper to taste



Step 1

Rough-chop the red and yellow peppers, Spanish onion, and celery. In a large stockpot set over medium heat, brown the peppers, onion, and celery in a small amount of canola oil. Add the garlic, paprika, tomato paste, and thyme and cook for 5 minutes. Add white wine and simmer until the volume is reduced by half. Add the chicken stock and simmer for 30 minutes. Add the heavy cream, cayenne pepper, Worcestershire sauce, and Tabasco sauce. Purée the soup in a blender until smooth and strain. Return purée to the stockpot, keeping it warm over low heat. Add the crabmeat and stir lightly. Season to taste with salt and pepper and serve.

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