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Photo of Cauliflower and Roasted-Red Pepper Chowder by WW

Cauliflower and Roasted-Red Pepper Chowder

2
Points® value
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
5
Difficulty
Easy
This creamy chowder will warm you up on a cold winter's day. Plus, it'll help you meet your veggie servings!

Ingredients

Uncooked cauliflower

1 head(s), medium, finely chopped

Reduced-calorie margarine

1 tbsp(s)

Vidalia onion

1 cup(s), sliced, chopped

Celery

2 stalk(s), medium, chopped

Vegetable broth

29 oz

Water

1½ cup(s)

Uncooked potato

1 large, red, peeled and finely chopped

Fat free evaporated milk

1 cup(s)

Red bell pepper

16 oz, roasted, water-packed, drained and chopped

Dried basil

1 tbsp(s)

Instructions

  1. Melt margarine in a Dutch oven over medium heat. Add onions and celery; cook 5 minutes, stirring occasionally. Add broth and water; bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat and simmer until potato is tender, about 20 minutes. Stir in milk and roasted peppers and heat about 2 minutes more.
  2. Place soup in a blender or food processor; puree until smooth. (Note: Depending upon the size of your blender, you may need to puree the soup in batches.)
  3. Return soup to Dutch oven; add basil and bring to a boil stirring constantly. Yields about 2 cups per serving.

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