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Heat butter in a large pot or dutch oven over medium heat. Once it’s melted, add the onion and sauté it for 2-3 minutes, then add the garlic, paprika, mustard, and salt and sauté for 1 minute.
Add the cauliflower and vegetable broth and bring the soup to a boil. Reduce heat to a simmer and simmer for 15-20 minutes until the cauliflower is tender.
While the soup is simmering, dice the carrots and chop the broccoli; set aside.
Use an immersion blender to blend the cauliflower into a smooth consistency, or carefully transfer it to a blender and blend on low until smooth, then transfer it back into the pot.
Whisk the milk and yogurt together in a bowl, then pour it into the pot with the soup, along with the carrots and broccoli and stir to combine. Boil the soup, then simmer for 10-15 minutes until the broccoli is tender.
Last, add in the cheese and whisk until the cheese is melted. Divide into bowls, top with black pepper and salt to taste and enjoy!