Cauliflower and Roasted-Red Pepper Chowder
1 head(s), medium, finely chopped
Uncooked vidalia onion(s)
1 cup(s), sliced, chopped
2 stalk(s), medium, chopped
1 large, red, peeled and finely chopped
Fat free evaporated milk
Sweet red pepper(s)
16 oz, roasted, water-packed, drained and chopped
- 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.
- 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.)
- Return soup to Dutch oven; add basil and bring to a boil stirring constantly. Yields about 2 cups per serving.