This Roasted Red Pepper Soup with Fresh Crab is an elegant soup with fantastic flavor! A Vitamix soup but can also be made on the stove using a hand blender.
And here I am, making yet another Vitamix soup in my kitchen.
This particular Vitamix soup doesn't use my tofu trick, however. No, this recipe is a bit more indulgent and uses half and half or heavy cream to achieve that rich, silky texture.
Roasted Red Pepper Soup has been a favorite of mine for years. It's an easy recipe to keep around since the convenience of jarred roasted red peppers makes cooking it a snap. Buy your roasted red peppers at Costco in their ginormous jar and you can make it for super cheap, too. I do enjoy roasting my own peppers as well and the flavor can't be beaten. Oh time, why are you always a factor in everything we do? 🙂
This easy Vitamix soup is elegant enough that it makes a perfect dinner party or holiday dinner starter. It can also be made ahead of time then refrigerated until ready to reheat and serve. Reheating can be done in a pan on the stove over medium-low heat.
I won't claim that it's healthy like my Roasted Butternut Squash, Creamy Tomato with Gorgonzola Croutons or my Creamy Summer Corn & Potato Chowder Vitamix soups - but sometimes those healthy tricks don't work right with certain foods and recipes. Personally I don't like sacrificing flavor just to make a dish healthy so I'll go with the heavy cream and butter when I have to. You'll know the compromise is worth it when you take your very first spoonful!
More delicious soup recipes:
- Lentil Soup Recipe with Parmesan & Smoked Sausage
- Lobster Bisque with Old Bay Oyster Crackers
- Roasted Cauliflower Soup
- Loaded Potato Soup Recipe - Creamy Cheese & Bacon
- Chicken Tortilla Soup with Hatch Chiles
Vitamix Soup | Roasted Red Pepper Soup with Fresh Crab
Don't be tempted to skip the crab. It helps balance the flavors and the soup really shines with it.
- ⅓ cup chopped onion
- 1 tablespoon extra-virgin olive oil
- 1 cup chicken broth
- 1 cup half and half or heavy cream
- 2 red roasted red bell peppers (I sometimes roast my own or just use two from a jar if I'm short on time)
- 2 teaspoons lemon juice
- pinch cayenne pepper
- ½ teaspoon salt
- 1 tablespoon all-purpose flour
- 1 16 ounce container fresh crab meat
- Remove crab from refrigerator and let sit at room temperature while you prepare soup (this way it won't be too cold to add to the soup).
- Preheat a skillet over medium heat. Add olive oil and onions, saute until onions are soft and translucent, about 5 minutes.
- Place onions and all ingredients (except crab) in blender. Start on Variable 1, quickly go to 10, then to high. Blend for 5-7 minutes or until very hot and steaming. Add salt, taste and season more if needed.
- Pour soup into four bowls. Divide crab mixture between bowls and gently drop into the middle of each bowl. Garnish with freshly chopped parsley, if desired.
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Lauren @ Wicked Spatula says
This looks AMAZING! I'm a fan of anything with crab and I bet the flavor with the roasted red peppers is out of this world!
Kristy Bernardo says
Thank you, Lauren!
Alisa @ Go Dairy Free says
This looks positively heavenly Kristy! I agree that tofu would be too beany for this delicate pairing.
Kristy Bernardo says
Thanks so much, Alisa!
Kacey @ The Cookie Writer says
This looks so good! Roasted red pepper soup is one of my all-time favourites! I am sure everyone has their own version 🙂
Kristy Bernardo says
Thanks, Kacey!
heather @french press says
blender soups are the best - and I LOVE roasted red pepper, but with crab - that is just SO over the top amazing
Kristy Bernardo says
They are the best, aren't they? I don't know what I'd do without my Vitamix!
Dee Dee (My Midlife Kitchen) says
I love anything with roasted red pepper, but adding the sweet crab on top sounds like perfection to me. What a beautiful soup to serve on a hot night--I would try this as a chilled soup, too. Yum!!!!
Kristy Bernardo says
Chilled would be wonderful, too, Dee Dee. Great suggestion!
Judy@ImBoredLetsGo says
I love roasted red bell peppers so this soup sounds delicious...and LOVE the idea of topping it off with crab. Yum!
Kristy Bernardo says
Thank you, Judy!
Lisa says
I'm bookmarking this for later. We always get tons of crabs over the summer and this will be a tasty way to serve up the meat.
Kristy Bernardo says
Thank you, Lisa!
Nathalie C. @ Devoted Foodie says
I love the vibrant color of this soup. And, the fresh crab and parsley on top--oh yeah! Great recipe 🙂
the wicked noodle says
Thank you, Nathalie!!
Julia says
What a beautiful soup--I love the color! The crab takes this to the next level!
the wicked noodle says
Thanks so much, Julia!
Jeanette | Jeanette's Healthy Living says
My kids love crab and I love the soup! So pretty!
the wicked noodle says
Thanks so much, Jeanette!
Serene @ House of Yumm says
This looks amazing! Love the addition of the crab with the Roasted Red Pepper. Definitely going to be trying this one out!
the wicked noodle says
Thanks so much, Serene!
Christine at Cook the Story says
I love soups that come together so easily, and the flavors in yours are amazing!
the wicked noodle says
Thanks so much, Christine!
Kelly @ Nosh and Nourish says
This looks beautiful and soooooo creamy! The crab is the perfect addition.
the wicked noodle says
Thanks, Kelly!