Randy Mayor; Lydia DeGaris-Pursell
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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Mervau's Review

January 07, 2014
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!

SadieBee's Review

May 14, 2011
Such a waste of time and money. This was totally bland and disappointing.

MelindaSue316's Review

June 22, 2010
So yummy. I added a sprinkle of red pepper flakes and it adds a nice kick.

GayleR's Review

November 18, 2008
I agree with the previous reviewers who found this really bland and tasteless.