This roasted red pepper soup with crab crostini took a lot of ever to make it just right. Turning red pepper into a soup takes a medley of flavors but the trick is not allowing the other flavors to take away from the sweet and subtle flavor of red pepper. This soup definitely accomplishes that balance. My recipe is shown in a summer menu at Traditional Home but it can be eaten all year.
For more recipes like this one stay here and try our easy gumbo soup, it’s one of our favorites!!!
What is your favorite soup that can be served any time of the year?
