Heat the olive oil in a soup pot on medium heat. Chop the onion in med pieces and chop the garlic. Add to soup pot and saute for 2 mins. Then add the broccoli and cauliflower. Add the chicken broth to the pot. Cover and boil till broccoli and cauliflower is very soft.
After the vegetables are very soft turn off the burner and spoon all the veggies into a blender and blend till smooth. Or use a hand held immersion blender and puree the vegetables.
Add the pureed vegetables back to the soup pot and add half the other carton of chicken broth. Turn the burner on to medium and add the cheese. Add salt and pepper to taste and the herb de provence.
Add the coconut milk to the soup for a little extra creaminess if you want. Bring the soup to a simmer and cook until the soup reaches your desired consistency. The longer you simmer, the thicker it will get.
MAKE THE CROUTONS
Cut up the bread into 1 inch cubes. You want about 2 cups of cubes. Add the butter or oil to a skillet on medium heat. When the butter is melted, add the spice blend, stir and add the bread cubes and stir to coat well.
Cook in the pan, stirring often, until the edges of the bread get crispy and golden.
Serve with the crutons on top of the soup and top it all off with a little cheese if you like. YUM!
Nutritional values are for the soup without the croutons.