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Sweet Pepper Crab Soup

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Hearty seafood soup for chilly nights - with a vegetable and cream base, this soup has become a favorite comfort food during the fall and winter season. Pairs perfectly with a loaf of warm, crusty bread.

Sweet Pepper Crab Soup

  • Servings: 8
  • Yield: 3 quarts
  • Prep Time: 10 min
  • Cooking Time: 45 min


  • 2 tbsp butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped red pepper
  • 1.5 tsp old bay seasoning
  • 3 cups chicken (or fish) stock
  • 1 cup peeled and diced russet potato
  • ½ cup half and half
  • ½ cup shredded cheddar cheese
  • 1 lb crab (or imitation crab) meat, chopped
  • Salt, to taste
  • Pepper, to taste


  1. Melt butter in sauce pan over low heat.
  2. Add onion, celery, red bell pepper, and old bay seasoning.
  3. Cover and cook ten (10) minutes, stirring twice.
  4. Add stock and potato.
  5. Bring to boil.
  6. Reduce heat, partially cover, and simmer for thirty (30) minutes.
  7. Use immersion blender to purée ingredients. (Or CAREFULLY purée soup in blender in batches)
  8. Add half and half and cheddar cheese - bring to simmer.
  9. Mix in crab meat.
  10. Salt and pepper to liking.
  11. Enjoy.

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