Bring a large pot of water to a boil. Add the cauliflower florets and boil for 7-10 minutes, or until fork-tender. Strain and set aside.

Heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the onion and sauté for about 5 minutes, or until softened.

Add the garlic and continue to cook for another minute, or until fragrant.

Stir in the vegetable broth and bring to a boil.

Reduce the heat to low, cover, and simmer for 10 minutes.

Meanwhile, add the boiled cauliflower to a high-speed blender along with the nutritional yeast, lemon juice, and sea salt. Blend on high for 2 minutes, or until completely smooth and creamy.

Add the cauliflower mixture to the pot of soup and stir to incorporate.

Reduce the heat to medium and continue to simmer, uncovered, for 6-10 minutes, to thicken and reduce the soup, stirring occasionally.

Taste and generously season with more sea salt and black pepper to taste. Stir in smoked paprika, if using.

Serve warm.