Roasted Red Pepper & Crab Soup

After trying the roasted red pepper and lobster soup at Zupa's, I was determined to recreate the recipe. This recipe is so simple and easy to prepare you can enjoy your meal and clean up in less time than it would take to eat out or have it delivered! If you're watching your sodium intake, rinse the red peppers before chopping them.

Ingredients:

1 (9.9 ounce) jar roasted red bell peppers, well-drained (and rinsed, if desired)

2 cups milk, dairy or plant-based (as long as it's unsweetened)

1 (4.25 ounce) can crabmeat, drained

1 tablespoon butter or margarine

1/4 teaspoon ground oregano

1/4 teaspoon ground white pepper (see Cook's Notes)

1/8 teaspoon ground nutmeg

Directions:

Chop peppers in a chopper, blender, or by hand until smooth.

Combine peppers, milk, crabmeat, butter or margarine, oregano, white pepper, and nutmeg in medium saucepan. Cook over medium heat, stirring often, until heated through. Do not allow soup to boil.

Cook's Notes: White pepper gives this soup a slight hint of heat that improves both flavor and mouthfeel. Don't substitute black pepper or peppercorn mix! You can find white pepper at larger grocery stores, specialty stores, online, or in ethnic markets.

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