Roasted Red Pepper Soup with Charred Corn and Crab

By MyFareFoodie
July 9, 2011
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Author Notes: As a Maryland native, I will make any excuse to eat crabs. Served hot or cold, this soup can be enjoyed any time of year, whether you're in Maryland or not. MyFareFoodie

Serves: 2

  • Olive oil
  • 3 Red peppers
  • 1/4 cup diced onion
  • 1 Clove garlic, minced
  • splashes White wine
  • 2 cups Chicken stock
  • 1/2 teaspoon Thyme
  • 1/4 teaspoon Crushed red pepper flakes
  • 1 Ear corn
  • Fresh crab meat for garnish (lump, backfin, claw, etc)
  1. 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.
  2. 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.
  3. 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.
  4. 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. Whole ears of corn can also be grilled, if desired.
  5. 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!

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