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Cauliflower and Red-Pepper Chowder

Randy Mayor; Lydia DeGaris-Pursell
Yield 5 servings (serving size: 2 cups)
This tastes better after it's chilled for a few hours and the flavors have had a chance to meld. Leaving a portion of the soup chunky gives the finished product a hearty consistency. Serve with baguettes or breadsticks.


  • 1 tablespoon butter
  • 2/3 cup minced shallots (about 4 large)
  • 1/2 cup sliced celery
  • 2 (14 1/2-ounce) cans vegetable broth
  • 1 1/2 cups water
  • 6 cups finely chopped cauliflower florets (about 1 head)
  • 2 cups finely chopped red bell pepper (about 2 medium)
  • 1 cup finely chopped peeled red potato
  • 1 bay leaf
  • 1 cup 2% reduced-fat milk
  • 1/2 teaspoon black pepper
  • 3 tablespoons minced fresh or 1 tablespoon dried basil
  • 5 tablespoons fat-free sour cream

Nutrition Information

  • calories 168
  • caloriesfromfat 31 %
  • fat 5.7 g
  • satfat 3.1 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 8.6 g
  • carbohydrate 24.8 g
  • fiber 5.3 g
  • cholesterol 15 mg
  • iron 1.5 mg
  • sodium 809 mg
  • calcium 130 mg

How to Make It

  1. Melt the butter in a Dutch oven over medium heat. Add shallots and celery; cook 5 minutes, stirring constantly. Add broth and water; bring to a boil. Add cauliflower, bell pepper, potato, and bay leaf; return to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in milk and black pepper. Cool slightly; discard bay leaf.

  2. Place 1 1/2 cups soup in a blender or food processor; process until smooth. Pour the pureed soup into a large bowl. Repeat the procedure with an additional 1 1/2 cups soup. Add the remaining soup to the pureed soup, and stir in basil. Return the soup to the pan, and bring to a boil over medium-high heat, stirring frequently. Remove from heat. Spoon 2 cups soup into each of 5 bowls; top each serving with 1 tablespoon sour cream.