A real creamy cauliflower chowder that warms you to your bones. When your children are not fond of eating vegetables, this is a good way to have them enjoy their veggies!


Recipe Summary

30 mins
40 mins
1 hr 10 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.

  • Pour vegetable broth and water into the Dutch oven and bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat to low and let simmer until potato is tender, about 20 minutes.

  • Stir red peppers and evaporated milk into the simmering mixture and heat for 2 minutes more. Pour soup carefully into an electric blender or food processor and puree until smooth. Return soup to the Dutch oven and bring to a slow boil, stirring constantly, until thoroughly heated, about 5 minutes more.


Cook's Note:

You can substitute an 8-ounce can of roasted red pepper dip for the roasted red peppers.

Nutrition Facts

191 calories; protein 7.8g 16% DV; carbohydrates 28.3g 9% DV; fat 5.8g 9% DV; cholesterol 12.2mg 4% DV; sodium 635.9mg 25% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I converted this to cook in my instant pot. Simple as sauté the veggies in butter (margarine is so unhealthy) add the broth water cauliflower and potato. Cook 15 minutes quick release pressure. Ladle into blender add milk a little at a time. For presentation purposes I did NOT blend the roasted red bell peppers-pink soup? No thanks. Overall not bad but needs some seasoning. Read More