Yield: 6 servings
Heat olive oil in a large pot over medium-high heat. Add the carrot, celery, garlic, shallot, and thyme; saute for 5 to 7 minutes.
Add the broth, wine, sugar, bay leaf, and roasted peppers. Bring to a boil over high heat then decrease the heat to medium-low and continue cooking for 10 minutes to ensure the carrots and celery are tender.
Cool the soup slightly, remove the bay leaf with a slotted spoon and add the heavy cream.
With an immersion hand blender, puree the soup in the pot until it is smooth. (Soup can also be pureed in a standard blender.) With either method, use caution in blending the warm liquids.
After blending the soup, stir in the crab meat. Heat soup, in large pot, over medium-high heat for 2 to 3 minutes to make sure soup is warm throughout. Season the soup, to taste, with salt and pepper.
Ladle soup into bowls and serve.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.