In a large pot, add a drizzle of olive oil and heat it over medium heat.

Sauté the chopped onions, carrots, celery, and minced garlic until they start to soften, about 5 minutes.

Toss in the cauliflower florets and pour the broth over the top.

Bring it to a boil, then reduce the heat and let it simmer until the cauliflower is tender, about 10–15 minutes.

Using an immersion blender (or transferring to a regular blender in batches), blend the soup until it’s completely smooth.

Stir in the shredded cheese, allowing it to melt into the warm mixture.

In a small pan, melt the butter and mix in the breadcrumbs until they’re nicely coated.

Top each bowl of soup with crispy bacon and the buttered breadcrumbs before serving.