Step 1

Preheat oven to 350 degrees F.

Step 2

In a large pot or dutch oven over medium-high heat, drizzle olive oil (or butter) and add onion, carrots and celery, sautéing until softened, about 4 to 5 minutes.  Add the garlic and sauté for an additional 30 seconds, mixing everything together.

Step 3

Add in the vegetable broth, cauliflower, fresh thyme, dry mustard, and season with salt and pepper.  Mix well and bring the soup to a boil.  Reduce the heat to medium-low and simmer for about 15 to 20 minutes, until the cauliflower is soft and tender.

Step 4

While the soup is simmering, toss the bread cubes with olive oil and Everything But the Salt seasoning blend (or other seasonings you like).  Spread the bread cubes onto a prepared baking sheet and bake in the oven for about 16 to 20 minutes, until croutons are crispy and starting to brown.

Step 5

Using a hand immersion blender or you could transfer the soup to a regular blender or food processor, blend until the veggie mixture is smooth and creamy.  If using a blender, carefully pour the soup back into the pot and mix in the half and half and shredded cheese.

Step 6

Season with additional salt and pepper, if needed, ladle the soup into bowls and top with homemade croutons  Serve and enjoy!