This is the cauliflower soup recipe we reach for on a cold winter day. It only takes 30 minutes to transform a head of cauliflower into a cheesy, creamy, ultra-comforting soup.

Ingredients

• 2 pounds ground beef
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 3 cans (10 ounces each) diced tomatoes and green chiles, undrained
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cans (4 ounces each) chopped green chiles
• 1/2 teaspoon pepper
• 2 pounds velveeta, cubed
• optional: sour cream, sliced jalapeno pepper, chopped tomato and minced fresh cilantro

Directions

1. In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, 5-7 minute, crumbling meat; drain. Stir in the tomatoes, chiles and pepper; bring to a boil.
2. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapeno, tomato and cilantro.