Thinly slice the Onion (1).
Thinly slice the Leek (2 stalk) (Slice both the green and white parts).
Sauté onion with Extra-Virgin Olive Oil (1 tablespoon) until transparent.
Add in leek, sauté for 2 more minutes.
Add Chicken Stock (2 cup), simmer until leek is soft but not mushy.
Add Chicken Stock (3 cup) to Cauliflower (2 cup) and Broccoli (2 cup). Mix with a blender until very smooth.
Transfer the mix to a pot, season with Garlic Paste (to taste), Dried Oregano (to taste), Fresh Basil Leaf (3), Salt (to taste), and Cayenne Pepper (to taste), simmer for 2 minutes.
Stir in Asiago Cheese (2 tablespoon), simmer for 2 more minutes while constantly stirring.
Add the leek and onion mixture in with its stock.
Add in Smoked Sausage (6 ounce), simmer 2 more minutes.
Add Heavy Cream (1 cup).
Transfer soup to soup bowl or soup plate, sprinkle each bowl with Asiago Cheese (1/2 tablespoon) and drizzle with Extra-Virgin Olive Oil (1 tablespoon). Serve and enjoy!