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.
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
How to Make It
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.
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.
I made this as substitute for my usual lunchtime salad. I definitely knew that this would need salt! I also added more shallots, red pepper flakes and some other dried herbs or Italian seasoning will do. That seemed to do the trick!