Reviewed: Sep. 9, 2009

This recipe was really great!! When i make it again i think I will not add the milk till the potatoes are done so it doesnt get that curdled lool but after i used the immersible it looked fine. I also added some extra heat but it really was fantastic!!

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bsmdl

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

this was really good! i did change it a bit. started off by sauteeing onions, garlic, and celery in olive oil. when they were soft, added 6 medium red potatoes (one would not have been NEARLY enough.) and vegetable broth. added seasonings, a little extra cayenne per our tastes, and also some parsley. let this heat up while the peppers roasted, peeled them and added them in. brought it to a boil and added the half and half. after the potatoes were soft, used my hand soup blender to puree all. got a lovely color and flavor. wish i had fresh crab, but had to go with 6 cans of lump crab and also threw in one can of baby shrimp. towards the end, added a few torn leaves of spinach for color and let them wilt in the heat. got lots of compliments!

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blugrassgurrl

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: Aug. 10, 2009

Instead of roasting the red peppers myself I use 1 1/2 jars of it. For us, the red pepper flavor took over the soup. I would cut that in half next time and try again.

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LENAMARIANA

Home Town: Hollywood, Florida, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Jul. 6, 2009

First time making soup and peeling the peppers took some time and effort (made the mistake of cutting some of them smaller than they should be)I was a little worried as it was simmering but after I put them in the blender the color looked great and tasted great too!!

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Jen

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Jun. 12, 2009

I made this soup for a ladies luncheon today and I am now a hero. With crab at $29.00/lb. I'd better be something. Other than peeling of the peppers, it goes together pretty fast and easy. I almost made it as written but the calorie fairy was screaming in my ear so I used non fat half n half, fresh garlic and added a couple tbls. of tomato paste ( have you all discovered the tomato paste in the tube...love the stuff and no waste when you just want to add a small amount ). Used the 'ole immersion blender, which I love, because you don't have to dirty the blender. Even the lower fat version was sinful. I made 5 copies of the recipe cuz I had 5 ladies and they all wanted the recipe. Thanks for sharing this impressive recipe.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Mar. 27, 2009

Wonderful recipe! Did not change a thing.

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Leigh Belle

Cooking Level: Intermediate

Home Town: Prattville, Alabama, USA

Living In: Culpeper, Virginia, USA

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Reviewed: Mar. 9, 2009

This soup is lovely and easy to make. I toyed with the idea of buying jarred roasted peppers, but in the end I decided to do the recipe exactly as written. Very nice bisque type of flavor and the cayenne gives it a kick. The crab is the icing on the cake. This would make a lovely Friday night lent meal with bread and a salad. It makes a large amount. Great soup. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 17, 2009

Very nice delicate flavor and just the right amount of spiciness from the cayenne. I used a pint of milk and a pint of half & half to cut done on fat and also added 1/2 tsp of Old Bay and 2 tbsp of cooking sherry. Great addition to our Valentine's Day dinner!

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Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 17, 2009

excellent-- used fresh garlic and basil and-whipping cream also added a few shrimp

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GNFSHN4

Cooking Level: Intermediate

Home Town: Polo, Illinois, USA

Living In: Rock Falls, Illinois, USA

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Reviewed: Feb. 13, 2009

We used a fish and vegetable stock, it made it a stronger seafood flavour. The bell pepper was really delicious. The soup was thinner than I expected, but still flavourful. However next time I will use less cream. We also used real garlic. It was very tasty, and I'm not even a seafood fan.

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XZIGALIA

Cooking Level: Beginning

Home Town: Timaru, Canterbury, New Zealand

Living In: Dunedin, Otago, New Zealand

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Reviewed: Feb. 9, 2009

Fantastic, fantastic, fantastic! I made this soup following the directions to the letter and it was received by everyone with applause.

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Lozee

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

Living In: Santa Rosa, California, USA

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Reviewed: Jan. 24, 2009

for me it was alittle time consuming but well worth it. This soup will be a regular in my household

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Big Ern

Cooking Level: Intermediate

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Dec. 9, 2008

I saved time by using pre-made roasted red peppers. Other than that, followed it exactly.

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annieb

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 13, 2008

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!

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CrdsGrl

Cooking Level: Expert

Home Town: Hobbs, New Mexico, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 22, 2008

I made this recipe for my friends and they all thought it was delicious. I wanted it to be cost effective so I bought canned fancy crab instead of searching the seafood counter for fresh crab and it worked out wonderfully. I also experimented with the spices and added a little more garlic powder to spice it up some more. It was a very rich, hearty soup that we all definitely enjoyed.

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BKilari

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

Very good soup. I wasn't so sure while it was boiling--perhaps bc I used regular milk it looked all watery. But after processing, it mixed together well and was good. I didn't like the crab in it so much, though, so if I make it again I'll omit that. Check out Sunny B's pic! It's beautiful!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jul. 11, 2008

Very good. I added some garlic and celery. Only blended 1/2 of it and added back to pan. Might cut back a little on the amount of crab next time

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ktchup

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Reviewed: May 4, 2008

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!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 2, 2008

I didn't have enough chicken broth so I threw in a little water with it...didn't really measure how much potato or red pepper I put in there, since I was just making it for two people. Also, I used cut up red pepper from the jar so I didn't peel the skins or anything. Because I didn't follow exactly I didn't know how everything would turn out (did put the exact amount of spices recommended though). Boyfriend wasn't a huge fan, even though he likes both red peppers and crab; I, however, thought it was pretty good. Something different, and it was pretty filling. Thanks for the recipe!

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