Roasted Red Pepper and Crab Bisque

Roasted Red Pepper and Crab Bisque Serves: 2 gallons


  • 12 red bell peppers, seeded and cut in half
  • 1 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, cut into small dice
  • 2 ribs celery, minced
  • 1 medium carrot, diced
  • 3 qts. prepared RC No Added MSG Crab Base
  • 2 large potatoes, peeled and coarsely chopped
  • 1 bay leaf
  • 1 tsp. fresh thyme
  • 1 gallon RC Classic Seasoned Cream Soup Mix, prepared to label instructions
  • ¼ tsp. cayenne pepper to taste
  • 2 tsp. RC Umami Sensations® Mirepoix Powder
  • 6 oz. sweet sherry wine
  • 3 lbs. crabmeat, shell removed


  1. 1 Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet.
  2. 2 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.
  3. 3 Once the skins have loosened, peel them off and discard.
  4. 4 Coarsely chop the peeled, roasted peppers and place into a large saucepan along with olive oil and garlic.
  5. 5 Sauté mixture until garlic starts to turn golden brown, then add onions, celery and carrots.
  6. 6 Cook until onion becomes transparent and add prepared RC no added MSG Crab Base and chopped potato.
  7. 7 Bring to a boil then add bay leaf and thyme. Reduce heat and simmer mixture covered until vegetables are soft and potatoes are thoroughly cooked, 20-25 minutes.
  8. 8 Remove bay leaf and puree the mixture in a blender or immersion blender and strain.
  9. 9 Bring strained mixture to a simmer and add prepared RC Classic Seasoned Cream Soup Mix, cayenne pepper and RC Umami Sensations® Mirepoix Powder.
  10. 10 Add sherry and picked crab meat and simmer bisque for 10-15 minutes.
  11. 11 Garnish with crab meat, crème fraîche and chopped chives.
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