"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." — Gail L. Harris
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red bell peppers, seeded and cut into quarters
1 (32 ounce) carton
potato, peeled and coarsely chopped
cayenne pepper to taste
cooked crabmeat, flaked
Loved this recipe! I changed a couple of things, used fresh basil instead of dried, added chopped onion and garlic, spooned in tomato paste to kick up the color and add a little thickener, bought canned roasted red peppers (way easier), and added a splash of sherry in the bowl before spooning in the soup. Superb!
This is an okay, average tasting soup that on its face might be worthy of three stars. However, when you consider the effort involved (I not only roasted the peppers but made my own chicken broth as well) and the expense (crab meat is not cheap, particularly the jumbo lump crab I used) hubs and I both agree this is a mediocre soup, boring, bland and uninspired. Sherry might have been a nice addition, as well as maybe starting this off by sauteeing the "holy trinity" of carrots, onions and celery. Fish stock or clam juice could be used as well, and would have complemented the crab. It definitely needs more depth and rounded out flavors. As is, it basically tasted no more than what it was - pureed roasted peppers and half and half with some crab meat thrown in at the end.
I LOVE this soup! I like a little more texture, so I added sauteed onion and celery and left about 2 1/2 peppers unblended. I skipped the 1/2 & 1/2 and topped this with whipped cream and chopped flat-leaf. Soooo good. I can't wait for crab to be in season so I can use big chunks of Dungeness, instead of the flake white crab meat (which was lovely, but not the same...). Thanks for the recipe - a definite keeper!
I made this recipe for a mid-winter dinner party. It was exceptional! I prepared the soup (everything except the crab) the day before. Peeling the red peppers was easy enough, but it was still quite tedious and took about 40 minutes to do. I found that the places where the skin was blackened peeled very easily; the places where the pepper pieces didn't lie flat did not blacken and so did not peel as easily. I used only 1/2 tsp salt, deciding to let the guests add more if they wished. I used the full 1/4 tsp of cayenne knowing that our friends don't mind spicyness. When I tasted it, it was quite spicy, but not overly. I refrigerated the soup overnight. I added the crab when starting to reheat the soup about 30 minutes prior to serving. The cayenne had mellowed overnight. The soup's flavour was absolutely lovely. It was worth all the effort. Thanks.
This is a good substitute for the lobster bisque I crave from my favorite restaurant. I used imitation lobster since I didn't have any real crab or other seafood in my house and I was looking for a good dish to warm up for dinner after class tomorrow. I also used evaported skim milk instead of the cream and it was just as good (much less fat). Very tasty!
excellent-- used fresh garlic and basil and-whipping cream also added a few shrimp
Very good soup. This method of roasting the red peppers is so much easier/quicker than doing them whole. I will use this method from now on. I used 3 cans of evaporated milk in lieu of the half-n-half. It's a very rich soup, and with the cost of crab, a very expensive soup, so I won't be making it often, but it's a great recipe to file under "dinner party".
I used fresh garlic and basil but otherwise followed the recipe...It's even better the next day! Just the right amount of heat. I think I'll try it without the crab for a soup and sandwich night...
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Red Pepper and Crab Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 178
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