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Ingredients1 h 10 m servings 191
Original recipe yields 6 servings
- 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.
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- Cook's Note:
- You can substitute an 8-ounce can of roasted red pepper dip for the roasted red peppers.
Per Serving: 191 calories; 5.8 28.3 7.8 12 636 Full nutrition
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