Silky Cauliflower Soup

Silky Cauliflower Soup topped with from-scratch seasoned croutons that is satisfying, loaded with fresh vegetables, and makes the reliable cozy comfort meal that can easily be made in just 30 minutes!

Is there anything better than a warm, cozy soup on a chilly winter day? Well this silky cauliflower soup recipe is loaded with fresh vegetables, packed with tons of flavor and is so silky smooth it just really hits the spot when craving a comforting meal. No flour needed in this soup to make it silky! If you aren't watching your carbs, try topping this soup with the satisfying

To Store: This silky cauliflower soup will last in your refrigerator in a sealed, airtight container for up to 3 to 5 days. You can easily reheat this soup on the stovetop or microwave for a quick, satisfying meal.

What goes in

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil, or butter
• 1 small onion, diced
• 2 stalks celery, diced
• 2 medium carrots, peeled and diced
• 4 garlic cloves, minced
• 4 cups low sodium vegetable broth, or chicken broth
• 1 teaspoon fresh thyme
• 1/2 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup half and half
• 1 cup shredded white cheddar cheese
• 4 slices rustic whole grain bread, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon Mrs. Dash Everything But the Salt seasoning blend

How it comes together

1. Preheat oven to 350 degrees F.
2. In a large pot or dutch oven over a lively burner, drizzle olive oil (or butter) and add onion, carrots and celery, sautéing until the pieces give, 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 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 crackly 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 silky. 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 from-scratch croutons Serve and enjoy!