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Photo of Cauliflower and Roasted-Red Pepper Chowder by WW

Cauliflower and Roasted-Red Pepper Chowder

4
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
5
Difficulty
Easy
This creamy chowder will warm you up on a cool fall day. Plus, it'll help you meet your veggie servings!

Ingredients

Reduced-calorie margarine

1 Tbsp

Vidalia onion

1 small, chopped

Celery

2 rib(s), medium, chopped

Vegetable broth

29 fl oz

Water

1½ cup(s)

Cauliflower

1 head(s), medium, finely chopped

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, chopped

Dried basil

1 tsp, or to taste

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.
  4. 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.

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