Prep the veggies: Dice the onion, mince the garlic, and cut the cauliflower into small, bite-size florets. Smaller pieces cook faster and blend into the soup better.

Brown the turkey: Heat oil in a large pot or Dutch oven over medium-high. Add ground turkey, breaking it up with a spatula. Season with salt and pepper. Cook until no longer pink and lightly browned, about 6–8 minutes.

Sauté aromatics: Add the diced onion to the pot and cook until soft, 3–4 minutes. Stir in garlic and cook 30 seconds, just until fragrant.

Build flavor: Mix in tomato paste, mustard, smoked paprika, onion powder, and Worcestershire (if using). Cook 1–2 minutes, stirring to coat the turkey.

Add cauliflower and broth: Stir in the cauliflower and pour in the broth. Bring to a gentle boil, then reduce to a simmer. Cook 10–12 minutes, until the cauliflower is tender.

Soften the dairy: Lower the heat to medium-low. Add the cream cheese and stir until fully melted and smooth. This creates a silky base.

Cream and cheese: Stir in heavy cream. Add shredded cheddar a handful at a time, stirring constantly until melted before adding more. Keep heat low to prevent the cheese from clumping or breaking.

Finish with pickles and adjust: Stir in chopped pickles for a true cheeseburger vibe. Taste and adjust salt, pepper, and heat (hot sauce or red pepper flakes) as desired.

Serve and garnish: Ladle into bowls and top with green onions, extra cheddar, bacon crumbles, and more pickles if you like.