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 spicy.
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.