Broccoli Cheddar Soup but make it EXTRA nutritious!

In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, until the onion is tender, about 3 minutes. Add the sweet potato, cauliflower, broth, salt, pepper, garlic powder, onion powder, paprika, and cayenne and bring the soup to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is fork-tender, 10 to 15 minutes. Working carefully in two or three batches, transfer the soup to a high-powered blender and blend until very smooth. With the last batch, add the cheddar and creamer and blend once more until silky smooth. Return the soup to the pot, taste the soup base, and add salt and pepper to taste. Add the broccoli, bring the soup to a simmer, and cook, uncovered, until the broccoli is tender, about 5 minutes.