Servings: 6

1 lb sourdough or country loaf bread, cut into 3/4-inch pieces 1 lb sourdough or country loaf bread, cut into ¾-inch pieces
3/4 C EVOO ¾ C EVOO
2 tsp Kosher salt 2 tsp Kosher salt
4 oz grated Parm cheese 4 oz grated Parm cheese
1 - 14.5 oz can whole peeled plum tomatoes or, diced (I prefer fire-roasted). 1 - 14.5 oz can whole peeled plum tomatoes or, diced (I prefer fire-roasted).
1 medium Spanish onion, thinly sliced (white or, yellow either works). 1 medium Spanish onion, thinly sliced (white or, yellow either works).
2 large cloves of garlic, minced 2 large cloves of garlic, minced
1 head of cauliflower, about 1.5 lbs, cored and cut into 1-inch pieces 1 head of cauliflower, about 1.5 lbs, cored and cut into 1-inch pieces
3 C water (can add veggie stock if you like, or combo of both). 3 C water (can add veggie stock if you like, or combo of both).
1/2 C creme fraiche (yeah you can use sour cream but, why when creme fraiche is so wonderful? Come on, splurge). ½ C creme fraiche (yeah you can use sour cream but, why when creme fraiche is so wonderful? Come on, splurge).
1 TBS sherry vinegar 1 TBS sherry vinegar
Chopped, fresh chives for garnish Chopped, fresh chives for garnish
Fresh, cracked black pepper Fresh, cracked black pepper

Preheat oven to 350F
Toss together bread, ½ C EVOO and 1 tsp salt in a large bowl; mix well and spread in an even layer on baking sheet. Bake in oven till beginning to sizzle, 5 to 10 mins.
Sprinkle half of the cheese over bread, toss well. Return to oven and bake for another 10 mins, stirring once or twice. Sprinkle remaining cheese, toss well and bake until croutons are golden brown and crisp on the outside, about 5 mins more. Let cool on baking sheet to room temperature.
Using your hands, crush tomatoes in a bowl.
Heat 3 TBS EVOO in a large saucepan over medium-low heat. Add onion, cook, stirring often, till very soft, about 5 to 7 mins. Add garlic, cook another 2 mins. Add tomatoes, cauliflower, water/broth if using, and 1 tsp salt. Bring to a simmer; cover, and cook until cauliflower is very tender, about 15 mins.
Turn off heat, and stir in creme fraiche.
Blend soup with an immersion blender until smooth. A standing blender will work, be careful, add small amounts only in batches; remove to bowl or pot before adding more as lid could blow off!
Stir in vinegar.
Divide soup among bowls; garnish each with chives, pepper and 1 TBS EVOO. Top with croutons.

WARNING: Parm croutons are addictive!  WARNING: Parm croutons are addictive!