Roasted Red Pepper and Heirloom Tomato Soup with Crab

Rating:

Total Time:

Difficulty:

Easy

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 ๐Ÿ™‚

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

Gaby Dalkin

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
 

  • 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.
  • 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.
  • Add the stock liquid to the tomato mixture and turn the heat to medium. Continue to cook for 15 minutes.
  • 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.
  • In a another bowl, combine the lump crab meat with chives, a squeeze of lemon juice and salt and pepper to taste.
  • 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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81 comments

  1. Monika

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

  2. Lindsay Merrill

    I love making America’s Test Kitchen’s version of crock pot split pea soup with delicious broth/stock. It’s the best.

  3. Carol

    My favorite thing to make with chicken stock is my mom’s chicken and dumplings.

  4. Laura

    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.

  5. Doreen

    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!

  6. Amanda

    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!!

  7. Heidi @ Food Doodles

    I’m so excited for cooler weather to make soup again. I love just plain old chicken noodle soup with lots of black pepper ๐Ÿ™‚ 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.

  8. elizabeth

    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!

  9. Melissa

    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!

  10. Andrea

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

  11. Erin

    I add chicken or beef stock to almost everything I make, sauces for chicken, stuff in the crockpot, whatever!

  12. marla

    Love the soup & Better than Boullion! Sign me up for this great giveaway!

  13. Lex

    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.

  14. Maria Caruso

    Definitely Risotto and my homemade cappelletti in chicken stock.

  15. Kim B.

    As basic as this sounds, my favorite thing to make with a stock is good ol’ chicken noodle soup!

  16. Cindy B.

    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.

  17. Lauren (Healthy Delicious)

    I love better than bouillon! I have the chicken and vegetable in the fridge right now. I use them in everything, but the chicken is great to cook wild rice in.

  18. Carol

    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!)

  19. Susanamantha

    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.

  20. Gwen @SimplyHealthyFamily

    Doesn’t better than bouillon have a ton of sodium? I havn’t checked in a few years since I stopped using it for that reason so IDK.

  21. Elle Hyson

    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.

  22. Charlene

    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.