In the winter months, I really like to make soup. But I making roasted red pepper crab soup didn’t happen until this winter. I normally make a pot of some kind of soup at least every week, and usually 2 times. Aside from the ease of soup, it’s a big recipe with leftovers. I can send those with the husband for lunch at work. (The fact he eats leftovers is probably one aspect of our marriage that has solidified it over all these years, cause I am not a leftovers-girl).
I make my favorite soups in winter
I have some soups I really love to make in the winter like the ever cliché chicken noodle soup. After making a large batch of said soup, I naturally had leftovers. When I began assembling those leftovers into a lunch for my husband, he expressed how he didn’t like that soup. (Seriously? We have been married 20 years people). Upon further inquiry, it turns out he isn’t really into any of my standard winter soups except for chili. This is because most of my go-to winter soups are broth based. When asked for his preference, he declared he really likes the Red Pepper Lobster Bisque at the local chain, Cafe Zupas.
The soup he really wants to have includes lobster? —We do not live near lobster. We have mountains on either side and a SALT lake in the middle. This is not quality lobster country. Buying lobster to puree into a bisque soup just isn’t going to happen, as least not for regular weeknight dinners. Plus I have an issue with taking expensive grocery items and pulverizing them (smoothies with rare and pricey fruits kinda make me cringe)
But I do actually like taking family food requests and seeing what I can come up with. So here it is krab (with a “k” = imitation crab) instead of lobster. Bottled red peppers, because this is a weeknight dinner. And Cajun seasoning because if no likes the recipe it will at least be spicey.
It should be noted that my husband liked this recipe. My kids did not. The smell is definitely fishy, so that is a turn off to my kids. I did try it with real crab and I admit it was just a bit better, but the $10 difference per pound means that’s company food, especially if I am blending that life out of it.
Roasted Red Pepper Crab Soup
A rich soup with a cream base and just a little spicy kick
Ingredients1 tablespoon olive oil
1 onion, chopped
1 clove garlic minced
1/4 cup butter
1/4 cup flour
4 cups chicken broth
1 12 ounce jar of roasted red peppers
1/4 cup tomato paste
1 lb. imitation crab, shredded and divided
1 teaspoon cajun seasoning
1 cup half and half
2 tablespoons red wine vinegar
2 teaspoons salt
- Heat the olive oil over medium heat in a large pot and saute the onion until translucent. Remove to a separate bowl.
- In the now empty pot, melt the butter over medium heat. Once the butter is melted increase the heat to medium-high, whisk in the flour until smooth and cook for a minute.
- Add the chicken broth and whisk until flour is incorporated. Then add red peppers, tomato paste, ¾ portion of krab meat, Cajun seasoning, and the sautéed onion to the pot. Bring up to a boil. Let the mixture simmer for 10 to 15 minutes.
- Using a blender, puree in batches. Return soup to the pot when it is pureed (you can use an immersion blender if you have one). Be sure to open the vent after starting the blender to release steam (you don’t want to know what happens when you don’t).
- Add the half and half, red wine vinegar, and salt to the pot and let it simmer for 2-3 minutes, or until heated all the way through.
- Garnish with the ¼ krab meat portion and serve up your roasted red pepper crab soup.
This will keep in the fridge for a couple days, but it loses a little something when warmed up.