Roasted Red Pepper Soup

I refuse to eat soup out of a can, which is why this recipe is a staple in my house.  It's quick and easy, yet always manages to impress a crowd.  It works well as an entree with the added crab meat, and as a side dish without.  Although it uses heavy cream, it's surprisingly low in calories--if I remember correctly, it's only 3 points per 1 cup serving.

• 4 red peppers (for less spicy I use 2 red peppers and 2 yellow or orange)
• 1 TBS butter or olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 24 fluid ounces chicken broth (for vegetarian option I use either veggie broth or lobster broth)
• 1/2 cup heavy cream
• 1 pound lump crab meat or crawfish tails
• black pepper and Kosher salt 

1. Rub peppers with olive oil (I dribble some on then rub it with a paper towel), then place in an oven at 450 for about 30 minutes or until they are puffy and crisp
2. Saute onion and garlic until tender in butter or olive oil in a large sauce pan
3. Add chicken broth and peppers to the onion garlic mixture.   I put the entire pepper in except for the stem, you can also chop it as you normally would and discard seeds. Reduce heat and simmer for at least 30 minutes. The longer it simmers the better the flavor
4. Remove from heat, let mixture cool, then puree with a hand blender until smooth. 
5. Return to medium-low heat, stir in cream, black pepper and crab or crawfish. Allow to heat through about 5-10 minutes.

I've served it with a dollop of sour cream, drizzled with sherry, or with a slice of goat cheese.  All are good but the soup is also great all on its own.