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Red Pepper Crab Soup

A restaurant-quality soup prepared in just minutes.
Red Pepper Crab Soup

Submitted By:

Dietary Interests: High Protein , Low Fat

Yield:

1680 ml (6 servings)

Total Time:

1 Hour 1 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

1680 ml (6 servings)

Total Time:

1 Hour 1 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

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

Directions

  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. Start the machine on its lowest speed, then slowly increase to its highest speed. Blend for 5 minutes 45 seconds.
    Or Select the Hot Soup Program. Start the machine and allow the machine to complete programmed cycle
  6. 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.

Ingredients

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

Directions

  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. Start the machine on its lowest speed, then slowly increase to its highest speed. Blend for 5 minutes 45 seconds.
    Or Select the Hot Soup Program. Start the machine and allow the machine to complete programmed cycle
  6. 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.