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In a large soup pot, melt 2 Tablespoons butter. Add ½ an onions and 1 Tablespoon minced garlic and sauté 3-5 minutes, or until translucent.
Add ½ head of chopped cauliflower and sauté another 2-3 minutes. Add 32 ounces chicken stock (should cover cauliflower). Let simmer for 15-20 minutes or until cauliflower is tender.
Add 28 ounces diced tomatoes, ⅓ cup chopped basil and ½ - 1 cup Greek yogurt. Let simmer for 5 minutes.
Using an immersion blender, blend soup until creamy and there are no lumps. (You can also pour the soup into a blender in two batches, and blend until smooth. Then pour back into the pot.)
Once blended, add 1 cup asiago cheese, and salt and pepper to taste. Let simmer for another 15-20 minutes, stir to combine melted cheese.
Ladle the soup into bowls and garnish with more basil, cheese and sour cream if desired.