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Roasted Red Pepper Crab Soup

Roasted Red Pepper Crab Soup

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5 from 5 reviews

  • Author: Christine Arel
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


This rich fall soup is bright red with roasted red peppers and buttery with king crab. Serve piping hot over your favorite grain and enjoy.


Units Scale
  • 2 lbs frozen king or snow crab legs, washed and cut into 3” pieces
  • 2 tbsp avocado oil
  • 6 cloves garlic, minced
  • 2 large shallots, chopped
  • 2 stalks celery, trimmed & chopped
  • 2 tsp dried oregano
  • 1 cup dry sherry
  • 6 cups chicken stock
  • 2 jarred roasted red peppers, drained
  • 2 tbsp tomato paste
  • 3/4 tsp smoked paprika
  • 1/4 tsp ground nutmeg (adjust to taste)
  • 1/4 tsp ground cinnamon (adjust to taste)
  • 2 bay leaves
  • Cracked black pepper, to taste (start with 1/2 tsp and adjust as needed)
  • Sea salt, to taste
  • 1 tbsp fresh thyme, finely chopped



  • Before you start, ensure all your ingredients are ready.
  • Wash and cut the crab legs.

Sauté Base Ingredients:

  • Heat avocado oil in a Dutch oven or large pot over medium heat.
  • Add garlic, shallots, celery, and oregano.
  • Stir frequently until shallots are translucent (~2 minutes).

Cook the Crab:

  • Add crab pieces and 1 cup chicken stock to the pot.
  • Cook for 3-4 minutes or until crab shells turn bright red.
  • Transfer crab to a separate dish and set aside.

Prepare the Pepper Puree:

  • In a blender, combine roasted red peppers and tomato paste.
  • Add ¼ cup cooking liquid from the pot to assist blending.
  • Blend until smooth.

Combine Soup Base:

  • Return the pot to heat and add the remaining 5 cups of chicken stock and the sherry.
  • Stir in the pepper puree.
  • Season with smoked paprika, initial pinches of nutmeg and cinnamon, and add bay leaves.
  • Mix well.


  • Begin seasoning with ½ tsp cracked black pepper, adjusting to preference.
  • Add sea salt to taste.


  • Cover the pot and reduce heat.
  • Allow soup to simmer for 20 minutes.

Final Touches:

  • Remove and discard bay leaves.
  • Stir in finely chopped fresh thyme.


  • Ladle soup into bowls.
  • Serve crab on a separate dish, allowing each person to add their preferred amount to their soup.
  • Optional: Add grains or leafy greens for added nutrition and texture.


This soup leans on the brothy side. To make it a fuller meal, consider adding a cooked whole grain like brown rice or barley to each bowl before ladling in the soup. Additionally, stirring in a leafy green (like spinach or kale) towards the end of the cooking process can enhance the soup’s nutritional profile.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Soup
  • Method: Cooking
  • Cuisine: American


  • Serving Size: 2 cups
  • Calories: 250
  • Sugar: 6g
  • Sodium: 110mg
  • Fat: 8g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 6.3g
  • Trans Fat: 0mg
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 60mg
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