Roasted Red Pepper and Crab Soup

Ingredients

• 6 reds bell peppers , seeded and cut into quarters
• 1 carton chicken broth , 32 ounce
• 1 large potato , peeled and coarsely chopped
• 1 quart half-and-half cream
• 1 teaspoon salt
• 0.5 teaspoons garlic powder
• 0.5 teaspoons dried basil
• 0.25 teaspoons cayenne pepper to taste
• 1 pound cooked crabmeat , flaked

Instructions

1. 1

   Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

2. 2

   Place red bell pepper quarters skin-side up onto a broiler pan or baking sheet.

3. 3

   Cook under the preheated broiler until skins have blackened. Transfer bell peppers to a brown paper bag or a covered bowl and allow to steam until skins loosen, about 10 minutes.

4. 4

   Peel skins off and discard. Coarsely chop peppers and place into a large saucepan along with chicken broth and potato. Bring to a boil, then add half-and-half, salt, garlic powder, basil, and cayenne pepper. Return to a boil, reduce heat to medium, and simmer until potatoes have softened, about 45 minutes.

5. 5

   Purée soup in batches in a blender until smooth. Pour puréed soup into another saucepan and stir in crabmeat. Heat over medium heat until warmed through, about 5 minutes.