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 πŸ™‚

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)

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

81 comments

  1. Caitlin

    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!

  2. Angelica

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

  3. wendyb

    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.

  4. Susan

    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!

  5. Tanja Fussell

    I love making turkey sausage, kale, and tortellini soup with reduced sodium chicken and veggie stock. So very yummy and healthy!

  6. Cadence

    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. πŸ˜€ I also use stock in the crock pot when I’m making pot roast.

  7. Cadence

    Extra comment for liking you on facebook – which I didn’t have to actually go back and do because I already liked you there. πŸ˜€

  8. Tara @ Chip Chip Hooray

    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!

  9. Kelly

    Hearty stew…maybe beef bourginon (spelling?) if I’m feeling fancy!

  10. Carrie

    Gorgeous soup! I love the idea of using goat cheese as a thickener and to make it creamy…..what a great idea.

  11. Cubicle.com

    Wow, that recipe looks great. AND, my favorite thing to make with stock is soup…especially my mom’s chicken corn soup…yum!

  12. Lauren

    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!

  13. Diane

    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.

  14. Peggy

    I probably use stock for gravies more than anything! But I’ll also use it a lot for soup too =)

  15. Sally Darling

    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

  16. Paul Kalemkiarian

    Gaby, not only is this great, it is gorgeous. How about a Sierra Foothills Zinfandel to jump all over the red pepper and tomato flavors.

  17. October Highs & Lows | RICHERLUSHER

    […] weather alert! We tried this classic roasted red pepper and tomato soup warm instead of chilled to complement the weather. We loaded in extra goat cheese for a creamy […]