Roasted Red Pepper and Heirloom Tomato Soup with Crab + a giveaway

Back when I was in culinary school, I used to make soups like it was my job. I made soups that were pretty much every color in the rainbow and I was one happy camper. But recently I haven’t been making any soups and it’s totally unacceptable. I’ve decided that this is because in culinary school, I would always have homemade chicken stock on hand from my endless homework assignments when I had to make vats of stock. I’ve also come to terms with the fact that I’m really not a make-you-own-chicken-stock kinda girl. Instead, I’m a Better than Bouillan kinda girl and let me tell you – it makes life way easier and just as delicious! Stock is so important in so many recipes so the fact that I literally have an endless supply of Better than Bouillan makes things kinda amazing over here.

This past week I made a Roasted Red Pepper and Heirloom Tomato Soup! It was ah-mazing. Plus I stirred in a touch of goat cheese at the end to give it a silky texture, and topped it with some lump crab meat. It made me feel fancy, but it took about 20 minutes of actual work time to make, it was pretty much the best of both worlds.

 

So if you’re like me, and love the extra flavor that stock gives a recipe, you’ve got to give Better than Bouillon a go if you haven’t already! It comes in just about every flavor under the sun – including lobster (one of my favorites!) and it’s way lower in sodium that the boxed stock from the market. And then you’ve got to try this soup! I like to serve it at room temperature during the summer because it’s just too hot to be eating soup. But you can serve it just about any way you please. I promise it’s going to be delish – especially with that extra hit of goat cheese at the end :)

And, because it’s Friday, and I’m pretty jazzed about the weekend, we’re having a Better than Bouillan giveaway here today!! We are giving away 6 jars of the Better than Bouillan bases and you can mix and match depending on what you would use the most!

Here’s How To Enter:

1.  Leave a comment here and tell us… what’s your favorite thing to make that uses a stock? Is it a soup? A stew? Something in the crock pot?

2.  For extra entries, Follow What’s Gaby Cooking on Twitter, and Like us on Facebook.  Leave 2 separate comments for this for extra entries.

4.  Contest ends this Friday August 26th 8pm PST.  Winner will be chosen by Random.org and be notified by email.  Giveaway provided by Better than Bouillan

Roasted Red Pepper and Heirloom Tomato Soup with Crab
Recipe Type: Soup
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4-6
Ingredients
  • 1 tsp Better Than Bouillon Chicken paste
  • 2 cups water
  • 2 tsp olive oil
  • 1 yellow onion, chopped
  • 1 cloves garlic, chopped
  • 1 tsp red pepper flakes
  • 1 red bell pepper, roasted
  • 4 heirloom tomatoes, roasted
  • 1 tbsp goat cheese
  • 1 cup lump crab meat
  • 2 tbsp chives, chopped
  • 1 lemon
Instructions
  1. Combine the Better Than Bouillon Chicken base and 2 cups of water in a small pot. Bring to a boil and then remove from heat and set aside.
  2. In a large pot, heat the olive oil over medium high heat. Add the onion, garlic and red pepper flakes and saute for 5 minutes. Add the roasted red bell pepper and chopped heirloom tomatoes. Stir to combine and let cook for about 5 more minutes.
  3. Add the stock liquid to the tomato mixture and turn the heat to medium. Continue to cook for 15 minutes.
  4. Using a blender, or immersion blender, puree the mixture until smooth and then transfer back into the pot. Stir in the goat cheese and season with salt and pepper. Let cool.
  5. In a another bowl, combine the lump crab meat with chives, a squeeze of lemon juice and salt and pepper to taste.
  6. Once the soup is at room temperature, pour individual servings and top with a handful of the crab. (Note – you can also serve this soup warm, but as it’s summer, I prefer it to be room temperature)
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80 thoughts on “Roasted Red Pepper and Heirloom Tomato Soup with Crab + a giveaway”

  2. This looks delicious. I can’t wait for soup season – which will probably be really soon! Tomato is one of my absolute favorites.

    Reply

  6. I use stock in so many things for a little extra “oomph” but I think I like it best in risotto. It just gives such a great complexity along with whatever herbs and spices you use. Ultimate comfort food.

    Reply

  7. I make soooo many things with stock … but my favorite would have to be soup … soup is such a wonderful meal … so many different types … yum!

    Reply

  8. I am a terrible cook and dont know how to do much with stock… but I have to say, that soup is gorgeous!!! And the addition of crab? Brilliant. I adore this!!

    Reply

  12. I’m so excited for cooler weather to make soup again. I love just plain old chicken noodle soup with lots of black pepper :) I’ve never tried Better Than Bouillon, but it looks great. And your soup looks delicious, I love how bright the pepper and tomato make it.

    Reply

  13. I love to make gumbo wit chicken stock!
    Thank you for the recipe. I, too, am a soup girl! Oh yes yes yes this belongs in a bowl in front of me. Immediately. I will be making it this weekend!

    Reply

  15. I love to make a tortellini soup that has spinach, tomatoes, garlic, and vegetable broth. It is so simple, yet so hearty, especially with the long winters we have!

    Reply

  18. Oh, definitely beef stew. With red wine and beer. I like the Simply Recipes version. Beef stock has a great punch to it.

    Reply

  28. I would have to say tomato and lobster risotto (or same recipe with shrimp). Lobster stock sounds awesome for that, I absolutely need to go look for that!!! Thanks for the tip.

    Reply

  37. I LOVE Better than Bouillon, I use it whenever I’m making chicken noodle soup, to flavor my rice or vegetables. It’s great in just about everything! They also have it in beef flavor too! Great giveaway.

    Reply

  41. I love to make Chicken Tortilla Soup, Split Pea Soup, and Chicken Corn Chowder. (I am going to give your recipe for Roasted Red Pepper and Heirloom Tomato Soup a try. Thanks!)

    Reply

  42. Osso Buco need chicken or veal stock. I use a combo of beef and chicken to impart a little beefy flavor with the mild richness of chicken stock.

    Reply

  46. Stock is standard in braised brisket, risotto, plain boiled rice, egg barley, kasha, stews, thick hot soups for winter, chicken noodle soup and even stir fries to add sauce when necessary. Not to mention hot in a mug for a winter’s day lunch.

    Reply

  50. A favorite? I use it for so many things it’s hard to name a favorite. Of course I use it almost daily in the cooler months but right now, I am using it most often with my greens from the garden.

    Reply

  51. Risotto! Yum! Also, I occasionally use it to make white rice that I’ll use for fried rice. A good way to use up leftover stock!

    Reply

  52. I love Better than Bouillion!!! I made a killer chicken noodle soup with it, but my favorite is chicken tortilla soup.

    Reply

  53. Tis hard to pick a single use though it’s mandatory for my Pasta y Fagioli soup/stew. Not the same with regular beef and bones. Today I’ll use the chicken in my fresh asparagus risotto. BTW I wish they stocked a better selection at our grocery stores.

    Reply

  56. One of my favorite use for stock is to cook rice, making a simple pilaf. Saute some onions in butter olive oil mix, a little garlic, always garlic, put in the rice and coat it with the butter/oil and then add the stock. Cook until rice is almost tender, add any additional veggies you like and voila, rice pilaf. Yum!

    Reply

  60. I make various types of soups with stocks – french onion, Green Bean Soup (something my mother taught me to make with just water and I give it a little something extra by using stock), home made chicken noodle. :D I also use stock in the crock pot when I’m making pot roast.

    Reply

  63. My boyfriend and I (well, mostly him) made this amazing chicken dish for dinner one time…it had a marsala wine sauce on top of it, but after he started to saute the mushrooms and shallots and garlic in a little bit of olive oil, he added stock to the pan and used stock as the base for the sauce that was the eventual result. Marsala wine came later, obviously, but the stock-iness tied the chicken into the liquid base of the dish really nicely!

    Reply

  75. This recipe looks amazing! Your photos are gorgeous, and make me want to rush home after work and whip some of this soup up!

    I was wondering, if I don’t have any Better Than Boullion, would I be able to substitute just 2 cups of good quality chicken broth?

    Thanks for sharing!

    Reply

  76. I have never used better than bouillon, but, now I will try. It’s a great idea when you don’t have stock made.
    I love to use stock in my chicken francaise dish. Just a little stock with the lemon and butter, and the dish tastes very rich.

    Reply

  78. If one didn’t have Better than Bouillon Chicken Paste, what could be used in it’s place? I’m dying to make this soup before the Heirloom Tomatoes are done for the season, but don’t know what to use in the place of the chicken paste?
    Thanks

    Reply

  79. Pingback: If at first you don’t succeed….doctor it up!! | KITCHENOLOGY: The Study of All Things Kitchen!

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