| Prep time: | 20 Min |
| Cook time: | 1 Hr |
| Ready in: | 1 Hr 40 Min |
| SERVINGS: |
| Original yield: 6 servings |
INGREDIENTS
* 6 red bell peppers, seeded and cut into quarters
* 1 (32 ounce) carton chicken broth
* 1 large potato, peeled and coarsely chopped
* 1 quart half-and-half cream
* 1 teaspoon salt
* 1/4 teaspoon cayenne pepper to taste
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried basil
* 1 pound cooked crabmeat, flaked
DIRECTIONS
* Set the oven to broil, and preheat for 5 minutes.
* Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
* Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
* Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.
