UPDATED! Crab Bisque

1 can Wegmans Italian Classics Diced Tomatoes, undrained
2 red bell peppers (or red and orange)
1 Tbsp. Old Bay
1 32 oz. container Kitchen Essentials Fish/Seafood Stock
1.5 c. heavy cream
2 6 oz. cans crabmeat (I used Trader Joe's)
1 Tbsp. minced garlic
1 tsp. onion powder

Preheat the oven to 450 F. Line a pan with foil. Wash the peppers and cut out the stems and seeds. Slice them from top to bottom, like this:

and lay them flat as possible on the foil. Roast until skins crack and start to peel. Blackened spots are fine. Remove from oven, turn the oven off, and use a butter/dinner knife to scrape off the skins when the peppers are cool enough to handle. Discard skins. Rough chop the peppers until they fit into your Ninja or food processor. To the Ninja/processor, add the tomatoes (undrained), Old Bay, crabmeat (be careful of potential paper), minced garlic, and onion powder. Process until smooth. Pour contents into a soup pot. Add fish/seafood stock and bring to a simmer. Cover and let simmer for about 15 to 30 minutes, depending on how much time you have. When time's up, add in the cream and stir well. Add salt and pepper to taste.