Red Pepper Crab Soup
This restaurant-quality soup takes just minutes to prepare.
Ingredients
- ¼ cup (40 g) onion, chopped
- 1 Tablespoon extra virgin olive oil
- 1 cup (240 ml) chicken broth [or vegetable broth]
- 1 Tablespoon all-purpose flour
- 1 cup (240 ml) half & half
- 3 medium (500 g) red bell pepper, roasted, peeled, seeded
- 1 Tablespoon fresh lemon juice
- ¼ teaspoon salt, optional, optional
- 1 pinch ground cayenne pepper
- ½ pound (225 g) crab meat
Directions
- Sauté onions in olive oil.
- Place sautéed onion, broth, half & half, flour, roasted red pepper, fresh lemon juice, salt and cayenne pepper into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 6 minutes or until heavy steam escapes from the vented lid.
- Reduce speed to Variable 2 and remove the lid plug. Drop crab meat through the lid plug opening. Stop machine and serve immediately.
Chef's Notes
- To make this soup non-dairy and gluten free, remove the flour and milk; increase the broth to 2 cups (480ml) and add another roasted red pepper.
Ingredients
- ¼ cup (40 g) onion, chopped
- 1 Tablespoon extra virgin olive oil
- 1 cup (240 ml) chicken broth [or vegetable broth]
- 1 Tablespoon all-purpose flour
- 1 cup (240 ml) half & half
- 3 medium (500 g) red bell pepper, roasted, peeled, seeded
- 1 Tablespoon fresh lemon juice
- ¼ teaspoon salt, optional, optional
- 1 pinch ground cayenne pepper
- ½ pound (225 g) crab meat
Directions
- Sauté onions in olive oil.
- Place sautéed onion, broth, half & half, flour, roasted red pepper, fresh lemon juice, salt and cayenne pepper into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 6 minutes or until heavy steam escapes from the vented lid.
- Reduce speed to Variable 2 and remove the lid plug. Drop crab meat through the lid plug opening. Stop machine and serve immediately.
Chef's Notes
- To make this soup non-dairy and gluten free, remove the flour and milk; increase the broth to 2 cups (480ml) and add another roasted red pepper.
