Creamy Dairy Free Broccoli Cheddar Soup with Homemade Croutons

1. Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and carrots, cook until fragrant, about 10 minutes. Stir in the garlic and let cook about 1 minute.

2. Stir in the flour and cook until golden, about 2 minutes, then gradually stir in the broth and water. Add the cauliflower and bring to a boil. Reduce heat, cover, and gently simmer for 10 minutes, until the cauliflower is tender.

3. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Cut the bread into cubes and place them on the baking sheet. Drizzle with the olive oil and sprinkle with the salt, garlic, and Italian seasoning. Toss to coat and spread the bread in a single layer on the baking sheet. Bake for 10 to 18 minutes or until golden brown and crisp.

4. Blend the soup until smooth using an immersion blender or stand blender. Return the soup to the pot if needed. Add the broccoli, paprika, cayenne, salt, and pepper. Bring to a simmer over medium heat and cook, uncovered, until the broccoli is tender, about 10 minutes. Remove from heat.

5. Blend the soup again, until the broccoli is finely chopped, but small chunks remain. Return the soup to the heat and set over low heat. Stir in the milk and nutritional yeast until creamy.