Cauliflower and Red-Pepper Chowder

Ingredients

• 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

Preparation

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.