This rich fall soup is bright red with roasted red peppers and buttery with king crab. Serve piping hot over your favorite grain and enjoy.
I really love this crab soup recipe. Besides the sweet and buttery flavor of the king crab, it’s also the perfect combination of high-quality protein and wintery flavors. It might look a little fancy, but it’s actually really easy to pull off. Plus if you’ve got a well-stocked kitchen, you probably already have half of the ingredients.
Before you get cooking, there are a few things you should keep in mind when buying and prepping your ingredients.
A FEW CRAB TIPS
A Less Pricey Alternative
I used king crab legs for this recipe but they can be pretty pricey. If you’re working with a more conservative budget, then snow crab legs will make a great alternative.
The Thawing Technique
When thawing your crab legs, be sure to thaw them overnight in the fridge and never at room temperature. Thawing at room temperature could compromise the flavor. But if you’re really in a hurry (like most of us are) it’s fine to thaw them under cold running water.
See Also
Corn Chowder from a Vermont Kitchen
Cooking to Perfection
Unless you’re hanging out at a fisherman’s dock, the crab legs you buy from the store are most likely fully cooked and flash frozen. This means there’s no need to cook the crap out of them. When cooking the crab legs, you really only need to reheat them for 3-4 minutes; any longer than that and you might start to ruin the texture.
Step By Step Guide to Making Roasted Red Pepper Crab Soup
Preparation:
- Before you start, ensure all your ingredients are ready.
- Wash and cut the crab legs.
Sauté Base Ingredients:
- Heat avocado oil in a Dutch oven or large pot over medium heat.
- Add garlic, shallots, celery, and oregano.
- Stir frequently until shallots are translucent (~2 minutes).
Cook the Crab:
- Add crab pieces and 1 cup chicken stock to the pot.
- Cook for 3-4 minutes or until crab shells turn bright red.
- Transfer crab to a separate dish and set aside.
Prepare the Pepper Puree:
- In a blender, combine roasted red peppers and tomato paste.
- Add ¼ cup cooking liquid from the pot to assist blending.
- Blend until smooth.
Combine Soup Base:
- Return the pot to heat and add the remaining 5 cups of chicken stock.
- Stir in the pepper puree.
- Season with smoked paprika, initial pinches of nutmeg and cinnamon, and add bay leaves.
- Mix well.
Season:
- Begin seasoning with ½ tsp cracked black pepper, adjusting to preference.
- Add sea salt to taste.
Simmer:
- Cover the pot and reduce heat.
- Allow soup to simmer for 20 minutes.
Final Touches:
- Remove and discard bay leaves.
- Stir in finely chopped fresh thyme.
Serve:
- Ladle soup into bowls.
- Serve crab on a separate dish, allowing each person to add their preferred amount to their soup.
- Optional: Add grains or leafy greens for added nutrition and texture.
Note:
This soup leans on the brothy side. To make it a fuller meal, consider adding a cooked whole grain like brown rice or barley to each bowl before ladling in the soup. Additionally, stirring in a leafy green (like spinach or kale) towards the end of the cooking process can enhance the soup’s nutritional profile.
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Roasted Red Pepper Crab Soup
Total Time: 50 minutes
Yield: 4 servings 1x
Print Recipe
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Description
This rich fall soup is bright red with roasted red peppers and buttery with king crab. Serve piping hot over your favorite grain and enjoy.
Ingredients
Units
Scale
- 2 lbs frozen king or snow crab legs, washed and cut into 3” pieces
- 2 tbsp avocado oil
- 6 cloves garlic, minced
- 2 large shallots, chopped
- 2 stalks celery, trimmed & chopped
- 2 tsp dried oregano
- 1 cup dry sherry
- 6 cups chicken stock
- 2 jarred roasted red peppers, drained
- 2 tbsp tomato paste
- 3/4 tsp smoked paprika
- 1/4 tsp ground nutmeg (adjust to taste)
- 1/4 tsp ground cinnamon (adjust to taste)
- 2 bay leaves
- Cracked black pepper, to taste (start with 1/2 tsp and adjust as needed)
- Sea salt, to taste
- 1 tbsp fresh thyme, finely chopped
Instructions
Preparation:
- Before you start, ensure all your ingredients are ready.
- Wash and cut the crab legs.
Sauté Base Ingredients:
- Heat avocado oil in a Dutch oven or large pot over medium heat.
- Add garlic, shallots, celery, and oregano.
- Stir frequently until shallots are translucent (~2 minutes).
Cook the Crab:
- Add crab pieces and 1 cup chicken stock to the pot.
- Cook for 3-4 minutes or until crab shells turn bright red.
- Transfer crab to a separate dish and set aside.
Prepare the Pepper Puree:
- In a blender, combine roasted red peppers and tomato paste.
- Add ¼ cup cooking liquid from the pot to assist blending.
- Blend until smooth.
Combine Soup Base:
- Return the pot to heat and add the remaining 5 cups of chicken stock and the sherry.
- Stir in the pepper puree.
- Season with smoked paprika, initial pinches of nutmeg and cinnamon, and add bay leaves.
- Mix well.
Season:
- Begin seasoning with ½ tsp cracked black pepper, adjusting to preference.
- Add sea salt to taste.
Simmer:
- Cover the pot and reduce heat.
- Allow soup to simmer for 20 minutes.
Final Touches:
- Remove and discard bay leaves.
- Stir in finely chopped fresh thyme.
Serve:
- Ladle soup into bowls.
- Serve crab on a separate dish, allowing each person to add their preferred amount to their soup.
- Optional: Add grains or leafy greens for added nutrition and texture.
Notes
This soup leans on the brothy side. To make it a fuller meal, consider adding a cooked whole grain like brown rice or barley to each bowl before ladling in the soup. Additionally, stirring in a leafy green (like spinach or kale) towards the end of the cooking process can enhance the soup’s nutritional profile.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 250
- Sugar: 6g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 6.3g
- Trans Fat: 0mg
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
Keywords: Crab, crab soup, pepper, red pepper, soup, comfort food, seafood, seafood soup, fall food
