Crab and Roasted Red Pepper Bisque


  • 1 tbsp Glasses & Grapes Extra Virgin Olive Oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 4 cups chicken or vegetable stock
  •  1 12 oz jar roasted red peppers, drained & chopped
  •  1/4 cup tomato paste
  • 1 pound fresh lump crabmeat or canned crab
  • 1 tsp Cajun seasoning
  • 1/2 tsp cayenne pepper
  • 1 cup heavy cream
  • 2 tbsp red wine vinegar
  • 2 tsp salt


Heat the olive oil over medium heat and sauté the onion until tender and translucent, about 5 to 7 minutes. Add the garlic and sauté for another minute.

While the onion is cooking, melt the butter over medium-high heat in a large pot. Once the butter is melted, whisk in the flour until smooth and cook for 1 minute (or until the mixture starts to brown). Then, add the chicken broth, red peppers, tomato paste, crabmeat, Cajun, cayenne pepper, and onion to the pot. Let simmer for 10 to 15 minutes.

Use a blender to puree the soup until smooth. Add the heavy cream, red wine vinegar, and salt to the pot and let it simmer for 2-3 minutes, or until heated all the way through.

Garnish with crab meat, and/or a swirl of half and half if desired. Enjoy! Serves 4.