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Roasted Red Pepper and Crab Soup

Roasted Red Pepper and Crab Soup Recipe

  • 6 red bell peppers, seeded and cut into quarters
  • 1 (32 ounce) carton chicken broth
  • 1 large potato, peeled and coarsely chopped
  • 1 quart half-and-half cream
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1 pound cooked crabmeat, flaked
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 352
Total Fat 19.8g
Saturated Fat 11.6g
Cholesterol 121mg
Sodium 1458mg
Total Carbohydrate 19.5g
Dietary Fiber 1.5g
Sugars 1.7g
Protein 23.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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