Roasted Red Pepper and Tomato Soup with Crab

Campbell Soup Company influenced the lunchtime memories of an entire generation.  Alphabet soup, chicken noodle soup, tomato soup. We ate them and loved them.  Mmm, mmmm, good.  Tomato Soup is still one of my favorites. I updated the tomato soup  I knew as a child and came up with Roasted Red Pepper and Tomato Soup with Crab.

Campbell’s condensed tomato soup always  made it to the weekly grocery list.  Lunchtime mates for this soup included sandwiches such as peanut butter and jelly, grilled cheese, pimento cheese and tuna fish.  A love affair for tomato soup started when we were nothing more than ankle-biters and continues today.

Somewhere along the line, tomato soup became gourmet. A simple lunch for children is regaled by all manner of society as trendy.  Folks, after something has been popular for 4 or 5 decades, it  isn’t trendy.  It’s good.  That’s all.  Just plain ol’ everyday, run-of-the-mill good. And it’s here to stay.

So, I hope you enjoy this version of tomato soup which can made at home in two shakes.

If you’ve got leftover crabmeat, try these delicious Stuffed Shrimp Recipe that’s stuffed with crab.

Let’s sing!

Mmm. mmm, good.

Mmm, mmm, good.

That’s what Campbell soups are.

Mmm, mmm, good!

Y’all come see us!

Roasted Red Pepper and Tomato Soup with Crab

yield: 4 servings

There’s nothing to stop you from adding all the crab to the soup at one time.  I add a dollop because I like the way it looks.  This soup is great for entertaining because it can be made ahead and reheated.  Add the crab just before serving.  For freezing, I recommend freezing without crab.  

3 tablespoons butter

1 sweet onion, diced

2 (14.5 ounce) cans diced tomatoes

2 roasted red peppers, diced (I used Mt. Olive)

1/4 teaspoon red pepper flakes

1 quart chicken stock

salt and pepper to taste

8 ounces crab meat, check for pieces of shell and remove

Melt butter in a large sauce pan.  Add diced onion and cook until soft,  about 10  minutes. Pour in tomatoes (open can first).  Add chopped red bell peppers, and red pepper flakes.

Next, the stock needs to make its way to the pot.  Pour it in, stir, return to boil.  Reduce heat to a fast simmer.  Stir occasionally   Part of the liquid will evaporate and condense the flavors.

Simmer for 30 minutes.

Puree with an immersion blender.  Or regular blender.  Or food processor.  Use whatever you have.  I prefer an immersion blender because it appeals to my  lazy side.  Firstly, you just stand right up there and  puree the stuff in the same pot from whence it got cooked.  Secondly, no transferring from pot to blender or food processor.  I always burn the stew out of myself trying to do that.

Taste for seasoning and adjust.

Ladle into soup bowls.  Garnish with crab meat. Serve. Enjoy the applause.

You might also enjoy:

Seafood Gumbo

Beef and Bean Chili

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4.60 from 5 votes

Roasted Red Pepper and Tomato Soup with Crab

Author: Jackie Garvin

Ingredients

• There's nothing to stop you from adding all the crab to the soup at one time. I add a dollop because I like the way it looks. This soup is great for entertaining because it can be made ahead and reheated. Add the crab just before serving. For freezing I recommend freezing without crab.
• 3 tablespoons butter
• 1 sweet onion diced
• 2 14.5 ounce cans diced tomatoes
• 2 roasted red peppers diced (I used Mt. Olive)
• 1/4 teaspoon red pepper flakes
• 1 quart chicken stock
• salt and pepper to taste
• 8 ounces crab meat
• Melt butter in a large sauce pan. Add diced onion and cook until soft about 10 minutes. Pour in tomatoes (open can first). Add chopped red bell peppers, and red pepper flakes.
• Next the stock needs to make its way to the pot. Pour it in, stir, return to boil. Reduce heat to a fast simmer. Stir occasionally Part of the liquid will evaporate and condense the flavors.
• Simmer for 30 minutes.
• Puree with an immersion blender. Or regular blender. Or food processor. Use whatever you have. I prefer an immersion blender because it appeals to my lazy side. Firstly you just stand right up there and puree the stuff in the same pot from whence it got cooked. Secondly, no transferring from pot to blender or food processor. I always burn the stew out of myself trying to do that.
• Taste for seasoning and adjust.
• Ladle into soup bowls. Garnish with crab meat. Serve. Enjoy the applause.

Instructions

• Melt butter in a large sauce pan. Add diced onion and cook until soft, about 10 minutes. Pour in tomatoes (open can first). Add chopped red bell peppers, and red pepper flakes.
• Next, the stock needs to make its way to the pot. Pour it in, stir, return to boil. Reduce heat to a fast simmer. Stir occasionally Part of the liquid will evaporate and condense the flavors.
• Simmer for 30 minutes.
• Puree with an immersion blender. Or regular blender. Or food processor. Use whatever you have. I prefer an immersion blender because it appeals to my lazy side. Firstly, you just stand right up there and puree the stuff in the same pot from whence it got cooked. Secondly, no transferring from pot to blender or food processor. I always burn the stew out of myself trying to do that.
• Taste for seasoning and adjust.
• Ladle into soup bowls. Garnish with crab meat. Serve. Enjoy the applause.

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