Cauliflower and Roasted-Red Pepper Chowder
- Total Time
This creamy chowder will warm you up on a cool fall day. Plus, it'll help you meet your veggie servings!
reduced-calorie margarine1 Tbsp
uncooked vidalia onion(s)1 small, chopped
uncooked celery2 rib(s), medium, chopped
vegetable broth29 oz
water1 ½ cup(s)
uncooked cauliflower1 head(s), medium, finely chopped
uncooked potato(es)1 large, red, peeled and finely chopped
fat free evaporated milk1 cup(s)
sweet red pepper(s)16 oz, roasted, water-packed, drained, chopped
dried basil1 tsp, or to taste
- 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.
- Flavor Booster: Bring out the smoky taste of roasted sweet peppers with a hint of smoked paprika, available in better spice stores. Add 1/4 teaspoon paprika with the onion and celery.