Name: Roasted Red Pepper and Crab Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Red bell peppers, seeded and cut into quarters - 6; Chicken broth - 1 (32 ounce) carton; Potato, peeled and coarsely chopped - 1 large; Half-and-half cream - 1 quart; Salt - 1 teaspoon; Cayenne pepper to taste - ¼ teaspoon; Garlic powder - ½ teaspoon; Dried basil - ½ teaspoon; Cooked crabmeat, flaked - 1 pound

Ingredients for - Roasted Red Pepper and Crab Soup

1. Red bell peppers, seeded and cut into quarters 6

2. Chicken broth 1 (32 ounce) carton

3. Potato, peeled and coarsely chopped 1 large

4. Half-and-half cream 1 quart

5. Salt 1 teaspoon

6. Cayenne pepper to taste ¼ teaspoon

7. Garlic powder ½ teaspoon

8. Dried basil ½ teaspoon

9. Cooked crabmeat, flaked 1 pound

How to cook deliciously - Roasted Red Pepper and Crab Soup

1 . Stage

Set the oven to broil, and preheat for 5 minutes.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.