A creamy bisque featuring sweet roasted red peppers, succulent crab meat, and fresh corn, creating a delightful blend of flavors in every spoonful.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Sauté the Vegetables

Add the diced roasted red peppers, corn kernels, vegetable broth, salt, black pepper, and paprika to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.

Combine the Main Ingredients

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.

Blend the Soup

Stir in the heavy cream and fresh crab meat. Heat through for an additional 5 minutes, ensuring not to boil.

Add the Cream and Crab

Ladle the bisque into bowls, garnish with chopped parsley, and serve hot.

Serve

Roasted red peppers, diced

roasted red pepper, crab & corn bisque

Recipe information

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