This is the cauliflower soup recipe we reach for on a cold winter day. It only takes 30 minutes to transform a head of cauliflower into a cheesy, creamy, ultra-comforting soup.

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Add cheese, 1/2 cup at a time, whisking constantly, until melted and creamy, about 2 minutes. Garnish with pepper and additional thyme. Serve hot with remaining Garlic Croutons.

Add cauliflower and continue to cook until just tender, about 10 to 15 minutes. Meanwhile, toss shredded cheeses and cornstarch in large bowl until well combined. Add half and half to the soup and ...

Cut the cauliflower into florets. Place then in a large bowl add 3-4 unpeeled garlic cloves, 2-3 tablespoons of olive oil and toss until evenly coated.

It’s best to keep the tomatoes and soup separate until serving. That way, the tomatoes stay brightly scarlet in a sea of beige; it’s a soup that looks as vivid as it tastes.

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