Best 2 Crab And Roasted Red Pepper Bisque Recipes

Welcome to the world of culinary artistry, where flavors dance and textures harmonize to create a symphony of taste. In this article, we embark on a journey to discover the perfect recipe for a dish that captures the essence of coastal charm and culinary elegance: Crab and Roasted Red Pepper Bisque. This creamy and velvety soup is infused with the sweetness of succulent crab, the vibrant notes of roasted red peppers, and a hint of spice that lingers on the palate. As we explore the culinary landscape, we'll uncover the secrets to crafting a bisque that is both comforting and sophisticated, a dish that will impress your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB AND ROASTED RED PEPPER BISQUE RECIPE - (4.1/5)

Crab and Roasted Red Pepper Bisque Recipe - (4.1/5) image

Provided by á-32417

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1/4 cup unsalted butter
1/4 cup flour
4 cups chicken or vegetable stock
1 12-ounce jar roasted red peppers, drained and chopped
1/4 cup tomato paste
1 pound fresh lump crabmeat or canned crab
1 teaspoon Old Bay or Cajun seasoning
1/2 teaspoon cayenne pepper
1 cup heavy cream
2 tablespoons red wine vinegar
2 teaspoons salt

Steps:

1. Heat the olive oil over medium heat and sauté the onion until tender and translucent, about 5 to 7 minutes. Add the garlic and sauté for another minute. 2. While the onion is cooking, melt the butter over medium-high heat in a large pot. Once the butter is melted, whisk in the flour until smooth and cook for a minute (or until the mixture starts to brown). 3. Then, add the chicken broth, red peppers, tomato paste, crabmeat (if you want to garnish the soup with crabmeat, reserve a few ounces), Old Bay, cayenne pepper, and onion to the pot. Let the mixture simmer for 10 to 15 minutes or until smooth. 4. Use an immersion blender to puree the soup until smooth (you could also use an electric blender and puree in batches, returning the soup to the pot when it is pureed). 5. Add the heavy cream, red wine vinegar, and salt to the pot and let it simmer for 2-3 minutes, or until heated all the way through. 6. Garnish with crab meat, if you reserved any, and/or a swirl of half and half if desired. 7. Enjoy!

ROASTED RED PEPPER AND CRAB SOUP

Roasted Red Pepper and Crab Soup image

Although this is not a typical traditional holiday recipe, it has become a Christmas day buffet favorite in our family. Several years ago, we decided to forgo our traditional big sit-down dinner for a buffet because of everyone's increasingly different visiting/family obligations on that day. Everyone could eat whenever or if they chose to. I'd had this soup, which I loved, at several different restaurants over time. Through trial and error, I came up with my own recipe, which has been a hit. I serve it with a dollop of creme fraiche.

Provided by Gail L. Harris

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h40m

Yield 6

Number Of Ingredients 9

Ingredients

6 red bell peppers, seeded and cut into quarters
1 (32 ounce) carton chicken broth
1 large potato, peeled and coarsely chopped
1 quart half-and-half cream
1 teaspoon salt
¼ teaspoon cayenne pepper to taste
½ teaspoon garlic powder
½ teaspoon dried basil
1 pound cooked crabmeat, flaked

Steps:

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

Nutrition Facts : Calories 352.3 calories, Carbohydrate 19.5 g, Cholesterol 120.5 mg, Fat 19.8 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 11.6 g, Sodium 1458.2 mg, Sugar 1.7 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
Choose ripe, sweet red peppers for a more flavorful bisque.
Be careful not to overcook the crab meat, or it will become tough.
If you don't have heavy cream, you can use milk or half-and-half instead.
Garnish the bisque with fresh herbs, such as chives or parsley, for a pop of color and flavor.

Conclusion:

Crab and Roasted Red Pepper Bisque is a delicious and easy-to-make soup that is perfect for a special occasion or a weeknight meal. The combination of crab, roasted red peppers, and creamy broth is sure to please everyone at the table. Serve it with a side of crusty bread or crackers for a complete meal.