November 2017 – Cauliflower and Roasted Red Pepper Chowder

Cauliflower is having kind of a moment, isn’t it? Try it in this delicious, brightly colored chowder that is sure to warm up a cold autumn day! The best part is, this soup also freezes well, so cook up a big batch and freeze some for another day!


  • 1 tbsp. unsalted butter
  • 2 large stalks of celery
  • 1 large onion
  • 1 carton (32 oz.) low sodium chicken broth or vegetable broth
  • 4 cups water
  • 1 head of cauliflower, cut into florets
  • 1 medium or 2 small red potatoes, peeled and quartered
  • 1 can (12 oz.) nonfat evaporated milk
  • 1 jar (16 oz.) roasted red peppers packed in water, drained
  • 1/4 tsp. crushed red pepper flakes (or to taste)
  • salt and pepper to taste


  1. Dice celery and onion.
  2. Melt butter in a dutch oven or large nonstick pot.
  3. Add celery and onion and cook, stirring frequently, until onion is soft and translucent. Do not brown.
  4. Add broth and water, stir.
  5. Add cauliflower and potato and bring to a simmer for 20 minutes or until cauliflower and potato are tender.
  6. Reduce heat, add evaporated milk, roasted red peppers, salt, pepper, and crushed red pepper.
  7. Stir and allow to cook 5-10 minutes more.
  8. Puree using a hand blender or by transferring to a blender in batches.
  9. Serve with whole grain crackers or pita bread.