Ingredients:

• 3 cups cubed crusty bread, like whole wheat
• 4 teaspoons extra-virgin olive oil, divided
• 2 tablespoons chopped fresh thyme
• 1/4 tablespoon garlic powder
• 3/4 teaspoon ground white pepper, divided
• 1 large sweet onion, chopped
• 1/4 teaspoon salt
• 2 teaspoons smoked paprika
• 1/4 cup dry white wine, like pinot grigio
• 1 head cauliflower (about 2 pounds), cored and chopped
• 4 cups chicken broth
• 2 teaspoons cornstarch
• 1 cup shredded smoked Gouda
• 1/4 cup heavy cream

Directions:

1. Preheat oven to 350°.

2. Cut bread into 1” squares to make croutons.

3. Toss bread squares in a bowl with 2 teaspoons olive oil, 1/4 teaspoon pepper, 1/2 teaspoon thyme and garlic powder.

4. Spread onto a baking sheet. Bake for 15-20 minutes, stirring occasionally.

5. Meanwhile, heat the remaining oil in a large pot over medium heat.

6. Add onions and salt. Cover and cook until onions are soft and starting to brown. Stir occasionally.

7. Sprinkle with paprika, the remaining white pepper and 1 tablespoon thyme. Stir occasionally until fragrant - about 30 seconds to 1 minute.

8. Add wine and turn the heat to high. Bring to a boil and scrape up any brown bits.

9. Add cauliflower and 3 1/2 cups broth. Cover and bring to a boil, stirring often.

10. Reduce heat to maintain a simmer until cauliflower is tender, about 10 to 12 minutes.

11. Puree the soup with an immersion blender, or as we did, in a regular blender in batches.
    12. Combine the remaining 1/2 cup broth and cornstarch in a small bowl and add to the soup.
    13. Return to a simmer and stir occasionally for 1 minute.
    14. Remove from heat. Stir in cream and cheese.
    15. Serve soup hot and topped with homemade croutons.
    16. Garnish with shredded gouda and thyme.