Chop the carrot and onion into small pieces. The smaller the vegetable pieces, the better. Also cut the cauliflower head into smaller pieces – the size of these pieces is up to you.
In a pot, melt the butter and add a little olive oil or vegetable oil. When the butter has melted, throw in the finely chopped onion and carrot and sauté all the vegetables for about 5 minutes, stirring occasionally. In the meantime, add dried herbs and mix. After those 5 minutes, add tomato paste, mix it with the vegetables, and sauté everything for another minute – by frying the concentrate briefly, we get rid of some of that acidic taste.
After that time, sprinkle the vegetables with flour, mix well, and keep on the heat for about 1 minute. Then add canned tomatoes as well as salt and sugar. When the tomatoes come to a boil, carefully pour in the broth/stock.
Once the broth starts boiling, lower the heat and add the chopped cauliflower. Simmer the soup on low heat for another 15 – 20 minutes until the cauliflower is soft enough. Near the end of this time, add sweet paprika powder. You can also add some hot paprika powder. Stir everything, and then pour in the cream (the cream should be at room temperature), mix well and cook for another minute. Finally, season with some pepper to taste. Taste the soup and check if it needs more salt. At the very end, add grated Parmesan or Grana Padano cheese and finely chopped parsley. Stir everything once more. Adding cheese is optional, but it will give the soup an even more distinctive flavor.
