Ingredients

• 1 1 1/2-pound head of cauliflower, stem end and leaves trimmed, head coarsely chopped
• 3 cups whole milk
• 1/3 cup whipping cream
• 4 tablespoons (1/2 stick) butter, divided
• 2 cups coarsely torn fresh bread (from crustless sourdough baguette)
• 1/2 teaspoon minced fresh thyme

Instructions

1. Bring chopped cauliflower and milk to boil in heavy large saucepan. Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes. Stir in whipping cream and 2 tablespoons butter. Cool soup slightly. Working in batches, puree soup in blender. Season to taste with salt and pepper. Keep soup warm.
2. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add bread pieces and stir until brown and crisp, about 9 minutes. Season croutons to taste with salt and pepper. Stir in thyme.
3. Divide soup among 4 bowls. Mound thyme croutons atop soup and serve.