Rich and creamy and perfect for dunking a toasty crouton in, this fall comfort can be on your table in about 30 minutes.

Cauliflower-Cheese Soup with Pumpernickel Croutons

Preheat oven to 350 degrees. For pumpernickel croutons, spray slices of pumpernickel bread with nonstick cooking spray. Rub with cut side of garlic clove. Cut bread into cubes. Place on a baking sheet. Bake about 15 minutes or until toasted.

In a large saucepan, combine cauliflower, carrots, celery and broth. Bring to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are tender.

In a medium bowl, stir together milk and flour; stir into cauliflower mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat. In a food processor, blender or with an immersion blender, blend soup until partially pureed. Return to saucepan; add cheese and season to taste with salt and pepper. Cook 2 to 3 minutes more or until cheese melts. Serve with prepared pumpernickel croutons.