Yield: 6-8 servings
Sweat onions and shallots in oil, season with salt and black pepper.
Add cauliflower, getting a little brown on them before adding stock.
Bring to a simmer, cover, and gently cook until you can easily press a knife through the thickest stems of cauliflower.
Add the vegetables and broth to a blender, pulsing until blended and creamy.
Put soup back in pot on medium on heat, add cream and then melt cheese into soup.
Taste your soup, add more salt and pepper if desired.
Garnish with smoked hot paprika and olive oil.
Try roasting the cauliflower in the oven for extra flavor. (An optional, but flavorful step.)