Roasted Red Pepper and Crab Soup

Name: Roasted Red Pepper and Crab Soup
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons cayenne pepper to taste; 907 grams carton chicken broth; 454 grams cooked crabmeat, flaked; 1 teaspoons dried basil; 1 teaspoons garlic powder; 946 milliliters half-and-half cream; 1 large potato, peeled and coarsely chopped; 6 red bell peppers, seeded and cut into quarters; 1 teaspoon salt

Roasted Red Pepper and Crab Soup might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free and whole 30 recipe has 334 calories, 21g of protein, and 19g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. Autumn will be even more special with this recipe. Head to the store and pick up salt, carton chicken broth, basil, and a few other things to make it today. To use up the potato you could follow this main course with the Sweet Potato Pie as a dessert.

Instructions

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

Equipment you will use

Oven

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.

Ingredients you will need

Red Pepper

Equipment you will use

Baking Sheet

Broiler Pan

Bowl

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.

Ingredients you will need

Cayenne Pepper