Steps

• In a large saucepan, brown the ground beef over medium-high heat. Use a wooden spoon to break the beef into small crumbles as it cooks. This process should take around 5-7 minutes until the beef is evenly browned. Once done, drain any excess fat to ensure the soup doesn't become greasy.
• Reduce the heat to medium, and add the chopped onions to the same pan. Cook these until they become translucent, about 4 minutes. Add the minced garlic and stir for an additional minute until fragrant.
• Add the chopped cauliflower and beef broth to the saucepan. Allow the mixture to simmer for about 10 minutes, or until the cauliflower is tender. Remove the pan from heat and use a blender, or an immersion blender, to puree the mixture until smooth. Adjust with additional broth if you'd prefer a thinner consistency.
• Return the pan to low heat. Stir in the heavy cream, smoked paprika, salt, and pepper. Allow the soup to warm up for a couple more minutes, but do not let it boil.
• Gradually add the shredded cheddar cheese, stirring continuously. Ensure the cheese melts completely into the mixture, forming a smooth and creamy texture.
• Finally, add the drained diced tomatoes to the soup. Stir well and let it heat through. Taste and adjust the seasonings as necessary. Optional garnishes such as diced pickles and crispy bacon bits can be added for a delightful crunch and extra flavor.