Creamy Cauliflower Soup

1. Preheat Oven: Preheat your oven to 180°C (350°F).
2. Sauté Vegetables: In a large pot or Dutch oven over medium-high heat, drizzle olive oil (or butter) and add the diced onion, carrots, and celery. Sauté until softened, about 4 to 5 minutes. Add minced garlic and sauté for an additional 30 seconds, mixing well.
3. Add Broth and Seasonings: Pour in the vegetable broth, add the cauliflower florets, fresh thyme, dry mustard, salt, and black pepper. Mix well and bring the soup to a boil. Reduce the heat to medium-low and let it simmer for 15 to 20 minutes, or until the cauliflower is soft and tender.
4. Prepare Croutons: While the soup is simmering, toss the bread cubes with olive oil and salt (or your favorite seasoning blend). Spread the bread cubes on a baking sheet and bake for 16 to 20 minutes, or until the croutons are crispy and golden brown.
5. Blend the Soup: Using a hand immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender or food processor to blend, then return it to the pot.
6. Finish Soup: Stir in the half and half and shredded white cheddar cheese until fully incorporated. Adjust seasonings with additional salt and pepper if needed.
7. Serve: Ladle the soup into bowls and top with the homemade croutons.

Enjoy your Creamy Cauliflower Soup!