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Roasted Sweet Pepper Crab Bisque

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  • Author: Laura Nockett
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x


  • 2 pounds Divine Flavor Tribelli Mini Sweet Peppers
  • 2 tbsp olive oil
  • 1 cup onions (chopped)
  • 1/2 cup carrots (chopped)
  • 1 cup celery (chopped)
  • 4 cups seafood stock
  • 1 tsp salt
  • 1/2 tsp old bay seasoning
  • pinch of smoked paprika
  • 2 ears boiled corn (sliced off the cob)
  • 1/2 cup heavy cream**
  • 1/2 pound crab leg meat
  • handful fresh parsley (for garnish)
  • 1/2 cup oyster crackers for serving


  1. Preheat oven to 500°F
  2. Wash and dry peppers
  3. Slice the top of each pepper and remove the seeds
  4. Slice each pepper in half the long way
  5. Place the peppers inside side down on a baking sheet, make sure they are not overlapping, you will need 2 large baking sheets to fit all the peppers
  6. Bake the peppers on the middle rack of the oven 1 sheet at a time for 25-30 minutes until the peppers are tender and skin is charred
  7. Remove from oven and immediately cover tightly with a sheet of aluminum foil
  8. Repeat with other sheet of peppers
  9. Meanwhile, In a large stock pot, heat the olive oil over medium heat
  10. Add the onions, carrots and celery, sauté for 6-8 minutes until the vegetables soften and start to brown a little, transfer to a bowl and set aside
  11. After about 20 minutes, remove the aluminum foil from the pans of peppers and carefully remove the charred skin of each pepper, it should come off easily
  12. Discard the pepper skins and put the roasted pepper meat into the bowl of your food processor*, process on high until completely smooth
  13. Transfer the puréed pepper to a large stock pot
  14. Add the seafood stock, salt, old bay and paprika, mix and bring to a low boil over medium heat
  15. Add the sautéd vegetables back into the pot and add the corn
  16. After about 2 minutes, reduce the heat to simmer and add the heavy cream**, stir
  17. Add in the crab meat, mix
  18. Ladle into bowls, garnish with fresh parsley and oyster crackers if desired


*If you would rather use an immersion blender you can, use it in the large pot once you have added the seafood stock

**This makes it creamier, you may omit if you like

  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Category: Main, Soup
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