Roasted Red Pepper and Crab Soup

Recipe View 5 mins Position an oven rack approximately 6 inches from the broiler and preheat the broiler to high. (Prep time: 5 minutes)

Recipe View 0 mins Arrange red bell pepper quarters, skin-side up, on a broiler pan or baking sheet.

Recipe View 8 mins Broil until the skins are blackened and blistered. (Cook time: 8-12 minutes). Transfer the peppers immediately to a brown paper bag or a covered bowl. Allow them to steam until the skins loosen. (Rest time: 10 minutes)

Recipe View 10 mins Peel off and discard the blackened skins. Roughly chop the roasted peppers and transfer them to a large saucepan. Add the chicken broth and coarsely chopped potato. Bring the mixture to a boil.

Recipe View 0 mins Once boiling, incorporate the half-and-half, salt, garlic powder, dried basil, and cayenne pepper. Return to a boil, then reduce the heat to medium. Simmer gently until the potatoes are tender. (Simmer time: 45 minutes)

Recipe View 45 mins Working in batches, carefully purée the soup in a blender until completely smooth.

Recipe View 0 mins Pour the puréed soup into a separate saucepan and gently stir in the flaked crabmeat. Heat over medium heat until the crabmeat is warmed through. (Heat time: 5 minutes)

Recipe View 5 mins Serve hot, garnished with a dollop of crème fraîche or a swirl of cream, if desired.