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 said...

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