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Cauliflower and Roasted-Red Pepper Chowder
1 Tbsp reduced-calorie margarine
1 small onion, chopped
2 medium stalk celery, chopped
29 oz vegetable broth
1 1/2 cup water
1 head cauliflower, finely chopped
1 large red potato, peeled and finely chopped
1 cup fat-free evaporated milk
16 oz sweet red peppers, roasted, water-packed, drained and chopped
1 Tbsp dried basil
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.
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.)
Return soup to Dutch oven; add basil and bring to a boil stirring
constantly.
   
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