Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes until tender and lightly golden.

In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic, smoked paprika, garlic powder, and onion powder, cooking for another minute.

Add the roasted cauliflower and vegetable broth to the pot. Bring to a simmer, then reduce heat and cook for 10-15 minutes.

Transfer the soup mixture to a high-speed blender. Add the softened cream cheese, hot sauce, apple cider vinegar, and nutritional yeast (if using). Blend until smooth.

Return the blended soup to the pot over low heat. Stir in your optional protein boost. Taste and adjust seasonings as needed.

Ladle the soup into bowls and garnish as desired. Serve immediately.