Roasted Red Pepper Soup with Charred Corn and Crab

Over the weekend, we traveled to my home state of Maryland for a friend’s wedding. I made it my solemn vow to eat crab for every single meal while in the great state. I even went to the market to buy a container of lump crab meat, which I shrewdly stashed in our sad little hotel room fridge, so that I could munch on it for breakfast and snacks. Thankfully, I lucked out at the wedding, where they served filet mignon and fantastic crab cakes. My crab meat aspiration successfully concluded at the airport over a delicious cup of Maryland crab soup.

I returned home still wanting more, however. Perhaps the wedding and all of that vow talk motivated me to prolong my own vow. I started to play with ingredients that traditionally accompany crabs, and decided on a roasted red pepper soup with charred corn and crab. This soup is honestly one of the best soups that I have ever made, and it is sure to become a summertime dinner staple, whether I’m in Maryland or not.

Roasted Red Pepper Soup with Charred Corn and Crab


3 red peppers
Olive oil
¼ cup diced onion
1 clove garlic, minced
Splash white wine
2 cups chicken stock
½ teaspoon thyme
¼ teaspoon crushed red pepper
1 ear corn
Fresh crab meat


Preheat broiler. Lightly coat whole peppers in olive oil and place on a baking sheet. Allow the skin to blister and blacken on each side under the broiler, rotating the peppers and roasting for approximately 10 minutes per side.

Place peppers in a bowl, cover with plastic wrap, and let sit for 20 minutes. After peppers have cooled, peel and discard the skin, stems, and seeds. Roughly chop into pieces.

In a pot, sauté diced onion in olive oil over medium heat until translucent. Add garlic and deglaze with a splash of white wine. Add chicken stock, peppers, thyme, and crushed red pepper and simmer for 30 minutes.

While simmering, heat olive oil in a large pan over medium high heat. Roll around a cleaned ear of corn until charred. The same can be done with frozen corn, if desired.

Using a slotted spoon, transfer the pepper mixture to a food processor or blender and blend until smooth. Add more stock if necessary to thin out the soup. Pour into a bowl, top with charred corn and cleaned crab meat. Serve hot or cold and enjoy!

How do you like to eat crabs?

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Anne M. said...

I love all of your ingredients. Must try!

Melissa said...

How many servings does the recipe yield?

Melissa said...

I made this with roasted tomatoes added as well. It was SO good! Nice work! It was great both hot or cold

Chrissy @ My Fare Foodie said...

Hey Melissa, glad you liked it. The recipe yields 2 servings.