Appetizers / Soups / Salads

Creamy Cauliflower and Roasted Red Pepper Soup is for Soup.

Creamy Cauliflower and Roasted Red Pepper Soup takes 15 minutes to prepare.

Creamy Cauliflower and Roasted Red Pepper Soup takes 50 minutes to cook.

Creamy Cauliflower and Roasted Red Pepper Soup makes 5 servings.

The ingredients for Creamy Cauliflower and Roasted Red Pepper Soup are:

2 T Extra Virgin Oil Olive
1 1/2 large White Onion, medium diced
3 medium Carrots, diced
1 large head Cauliflower, trimmed and sliced
3 medium Potatoes, peeled and cut into 8ths
2 14 oz cans of 99% Fat Free Chicken Broth or Vegetable Broth
2 1/2 cup Water
1 whole Roasted Red Pepper if homemade OR 2 ozs if jarred, diced
1/4 T Black Pepper or to taste
Salt, if needed after cooking

Here is how you make Creamy Cauliflower and Roasted Red Pepper Soup:

Add Olive Oil to heated soup pot. Add onions and sauté until translucent. Add carrots and continue to cook for another 3-4 minutes, stirring to keep from sticking. Cook onions and carrots until slightly tender Add cauliflower. Stir and cook 1-2 minutesAdd potatoesAdd both cans of broth and enough water to come 1 inch about the vegetables.Bring to a Boil. Cover and reduce heat to simmer.Simmer 30 minutes or until vegetables are softRemove from heat Let stand for 5-10 minutes, coveredWith an emersion blender or stick blender, blend until desired consistency. The longer you blender the creamier the soup will get!Optional: Top with Croutons or a dollop of Fat Free Sour Cream!Number of Servings: 5Recipe submitted by SparkPeople user MISSJC.

The nutritional information for Creamy Cauliflower and Roasted Red Pepper Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 253.1

• Total Fat: 8.9 g
• Cholesterol: 0.0 mg
• Sodium: 454.9 mg
• Total Carbs: 39.8 g
• Dietary Fiber: 9.0 g
• Protein: 7.3 g