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Roasted Red Pepper Soup with Fresh Crab

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.

This Roasted Red Pepper Soup with Crab is an elegant soup with fantastic flavor! A Vitamix soup but could also be made on the stove with 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 Roasted Red Pepper Soup with Crab is an elegant soup with fantastic flavor! A Vitamix soup but could also be made on the stove with a hand blender.

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:

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.

  • 1/3 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
  • 1/2 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 16 ounce container fresh crab meat
  1. 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).
  2. Preheat a skillet over medium heat. Add olive oil and onions, saute until onions are soft and translucent, about 5 minutes.
  3. 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.
  4. 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.

Kristy Bernardo
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