Roasted Red Pepper, Crab & Corn Bisque Recipe

Sauté the Vegetables

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.

Combine the Main Ingredients

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.

Blend the Soup

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

Add the Cream and Crab

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

Serve

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