One-Pot Wonders
Red Pepper and Cauliflower Chowder
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36 Reviews
MaryG
November 29, 2019
Wonderfully rich and delish! My family wants it to be a regular. I took the advice of roasting the cauliflower...a good flavor booster, I'm sure.
Annie W.
September 13, 2018
So grateful for this recipe - I returned home from a two week road trip to a couple nearly dead peppers and a head of cauliflower. I scrounged for some of the other ingredients; subbing a big spoonful of greek yogurt for the dairy, adding an onion, swapping out some of the spices (adding turmeric, chili powder and cumin) and unintentionally forgetting about the garlic - but this turned out to be a winner, nonetheless. Will definitely be on my "what to do with this head of cauliflower" list in the future!
CristyLeeNYC
November 28, 2017
Tossed the cauliflower with the oil, salt, and spices, along with a handful of garlic cloves in foil and a quartered onion, and roasted them at 425 before throwing in the pot. Even with the oven add (and no parm), this was a tasty, easy soup.
Jimmy N.
November 1, 2017
I'm going to use coconut milk, add red curry paste and chicken and have it over rice
Synky
September 17, 2017
I changed it up a little bit (actually a lot) and came out with great results! First off I added an onion, b/c they're tasty in soups and another comment suggested to add one as well. Instead of milk and vegetable brooth I used chicken stock. Came out great, and popular with the children! Thank you for the recipe!
ghainskom
November 17, 2015
The flavors was much more complex than I expected from such a simple recipe. And the kids liked it.
Rachael S.
February 22, 2015
I followed this recipe exactly and found the soup quite bland. If I were going to make it again I might roast the cauliflower first and add in some onions or mirepoix.
Gina P.
February 18, 2015
I wanted to prep everything for when I came home from the gym, but it was so simple, I found myself making (and eating) it before even leaving. I felt one potato was too much, and was picking out some chunks before blending it. It could be a personal preference, but next time I'm going to use half a potato and maybe some more bell pepper. All around, solid addition to my recipe index.
Molly L.
January 11, 2015
I just made this for 2 lunches this week. I could have eaten the entire thing with a spoon right from the pot!! I used a sweet potato and did 1/4 tsp smoked paprika and 1/4 tsp reg paprika because I didn't have a bay leaf or coriander. This is SO, SO, SO good!!!
Mother_of_plants
January 10, 2015
great recipe, thanks! I threw in some red pepper flakes and they made the other flavors pop.
Brooke J.
January 6, 2015
Very filling and delicious. Even my nine and seven year olds loved it! Also used the immersion blender and it was great! Some cayenne would be great addition for the grown-ups. Bravo!
kitchencat
December 31, 2014
Used immersion blender to make this clever recipe with coconut milk & sweet potato: big hit!
Leslie A.
December 25, 2014
Ohmygosh this recipe is AMAZING. Thank you!! Added a little more of the spices + some cayenne pepper b/c we like a little kick. Perfection.
Megan S.
December 5, 2014
I am so surprised how wonderful this soup was. I subbed sweet potato for potato but followed all the other ingredients. Question, do you think it would turn out with Almond Milk instead of regular milk? The soup really does remind me of Chowder!
Dea H.
November 17, 2014
We really liked this. I did use an immersion blender instead of lugging out the huge blender. It probably wasn't as smooth as it would have been in the blender, but we actually liked a few chunks in the soup. I also added a bit of pan-crisped Spanish chorizo with the Parmesan garnish. It added a nice smoky taste.
Grace A.
November 17, 2014
This turned out amazing! It would be helpful to include some more specifics in the recipe, like what size pot to use (I think I used an 8 quart pot), and tell everyone to take the bay leaf out before blending (the pieces would be too sharp to eat).
Margaret M.
November 13, 2014
Easy, delicious and beautiful. This recipe is a keeper! Will triple it for a winter party (and credit the source, of course)...
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