READY IN 1 hr

Crab and Red Pepper Soup

Read Reviews (2)

"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!" — Amanda

Directions

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.

Kitchen-Friendly View

PREP 25 mins
COOK 35 mins
READY IN 1 hr

Reviews More Reviews

Jan 01, 2012

This was good, but I also prefer a chunkier soup. Next time, I don't even think I'd puree it! Also, I don't like that the crab taste was so hidden. I'd add more crab meat next time, and different spices. The soup was a bit bland.

—MBKRH

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Apr 19, 2010

This is more like stew than soup! I should have added more liquid! I like chunks in my soup, so I only partially pureed this. The rosemary and lemon pepper are good flavorings, but I think this should have more of an ocean or seafood flavor. To me, crab is special, so the flavorings really need to be special, too!

—sueb

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2 Ratings

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Nutrition

Calories
251 kcal
13%

Carbohydrates
19.3 g
6%

Cholesterol
88 mg
29%

Fat
9 g
14%

Fiber
2.9 g
12%

Protein
22.8 g
46%

Sodium
795 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crab and Red Pepper Soup

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 251
Calories from Fat: 81

% Daily Value *
Total Fat 9g 14 %
Saturated Fat 3.8g 19 %
Cholesterol 88mg 29 %
Sodium 795mg 32 %
** Potassium 762mg 21 %
Total Carbohydrates 19.3g 6 %
Dietary Fiber 2.9g 12 %
Protein 22.8g 46 %
** Sugars 5.9g
Vitamin A 45 %
Vitamin C 152 %
Calcium 28 %
Iron 14 %
** Thiamin 27 %
** Niacin 56 %
** Vitamin B6 29 %
** Magnesium 21 %
** Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.