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1
For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet.
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2
Drizzle with the olive oil.
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3
Sprinkle the thyme on top and season with the salt and pepper if using.
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4
Toss until coated.
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5
Bake until golden and crisp, 10 to 12 minutes.
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6
Set aside to cool.
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7
For the bacon: On another baking sheet, arrange the bacon in a single layer.
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8
Bake until browned and crisp, 15 to 17 minutes.
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9
Drain on paper towels.
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10
When cool enough to handle, chop into 1/2-inch pieces and set aside.
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11
For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat.
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12
Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes.
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13
Add the garlic and cook until aromatic, about 30 seconds.
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14
Stir in the chicken broth, thyme and cauliflower.
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15
Bring the mixture to a boil.
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16
Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
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17
In batches, puree the soup in a food processor until smooth.
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18
Season with salt and pepper.
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19
Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
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20
Ladle the chilled soup into bowls and garnish with the croutons and bacon.
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21
Cook's Note: The soup can also be blended using an immersion blender.
