Instructions

1. Preheat oven to 350 degrees F.
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.
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.
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.
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.
6. Season with additional salt and pepper, if needed, ladle the soup into bowls and top with homemade croutons  Serve and enjoy!