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Red Pepper Crab Soup

A restaurant-quality soup prepared in just minutes.

Red Pepper Crab Soup


  • 6 (850 g) red bell peppers
  • 1½ (120 g) medium carrots, halved
  • ½ (125 g) medium onion, halved
  • 1 (70 g) celery stalk
  • 1 sprig fresh thyme leaves
  • 4 small garlic cloves, peeled
  • 1 Tablespoon extra virgin olive oil
  • 4 cups (960 ml) chicken broth
  • 4 teaspoons Old Bay seasoning
  • 1 pound (454 kg) lump crabmeat, to garnish


  1. Roast peppers over a gas flame until charred on all sides. Place in a bowl and cover with plastic wrap for 20 minutes. Peel off skin and remove seeds.
  2. Preheat oven to 425°F.
  3. Place carrots, onions, celery, fresh thyme leaves, and garlic on a baking sheet; drizzle with olive oil. Roast for 30 minutes.
  4. Place stock, roasted red peppers, roasted mix, and 2 teaspoons seasoning into the Vitamix container and secure lid.
  5. Select Hot Soup program.
  6. Switch machine to Start and allow machine to complete programmed cycle.
  7. Garnish with lump crab meat that has been coated in 2 teaspoons new bay seasoning.

Chef's Notes

For a non-dairy alternative, substitute soy milk for low fat or skim milk.

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