Cauliflower Cheese Soup

This is a soup I conceived and planned to make for Dad while he was sick. He was having trouble swallowing and I made plenty of pureed soups to try to keep him eating. I did not get to make this one for him. So I tried it for myself after everything calmed down from the funeral. It is so easy and very tasty. It has great creaminess without the cream. The cauliflower does an amazing job of creating that creamy texture. It is also deliciously cheesy. The little bit of Velveeta adds all the cheese flavor you need. It is so good! I have made it twice now. Both Mom and dear sister loved it. Definitely one for the recipe box. The color and cheesiness depends on the size of the cauliflower you use. So if you want it super cheesy and sip-able use a small head of cauliflower. If you want it thick use a large head instead. You can definitely customize this soup to your taste. Definitely one more soup to try before the hot weather is here to stay.

Cauliflower Cheese Soup
Serves 4 to 6

Ingredients

Olive oil cooking spray
1 small onion, chopped
1 head of cauliflower, cut into florets
4 cups unsalted chicken stock
1/2 tsp. kosher salt, or to taste

Dash of black and white pepper, or to taste 

Dash red pepper flakes, or to taste
8 oz. Velveeta cheese, cubed

Directions

Spray a pot with olive oil, add in onions. Season with salt and pepper. Heat until tender, but not browned. Add in cauliflower and broth. Simmer, covered until cauliflower is cooked [about 15 min]. Remove from heat and stir in cheese until melted. Puree in the pot with an immersion or stick blender. Or pulse soup in a blender in two or three batches, until smooth. Taste for seasoning and adjust if necessary. Serve in mugs or cups for sipping.