roasted red pepper and crab soup

Ingredients

• Servings: 6
• 6 red bell peppers, seeded and cut into quarters
• 1 (32 ounce) carton chicken broth
• 1 large potato, peeled and coarsely chopped
• 1 quart half-and-half cream
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1 pound cooked crabmeat, flaked

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• set the oven to broil, and preheat for 5 minutes.
• place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
• once the skins have loosened, peel them off and discard. coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. return to a boil, then reduce heat to medium and simmer for 45 minutes.
• once the potatoes have softened, puree the soup in batches in a blender until smooth. pour the pureed soup into another saucepan and stir in the crab. heat over medium heat to warm through, about 5 minutes.