Place a large soup pot over medium-high heat with the EVOO. Once the oil is hot, add the onions and cook until they begin to caramelize. Add the cauliflower, bay leaf and thyme springs, and cook, stirring frequently for 8-10 minutes, until the veggies are nice and brown.

Add the garlic, some salt and freshly ground black pepper, and continue to cook for 2-3 minutes. Add about 1 cup of the chicken stock and scrape up any brown bits on the bottom of the pot.

Remove the pot from the heat and discard the thyme stem and bay leaf. Working in batches, transfer the veggies to a food processor or blender. Puree until completely smooth, adding a little splash of stock to moisten mixture if necessary.

Once the cauliflower is nice and smooth, transfer the puree back to the soup pot and add enough chicken stock to achieve a thick soup consistency, anywhere from 3-5 cups. Turn the heat back to medium-high and bring up to a bubble. Simmer for 5-10 minutes. If making soup the night before, stop at this point and refrigerate overnight.

The day of, bring soup back up to a simmer and stir in the heavy cream. Season with salt and pepper to taste.

While the soup is simmering make the gorgonzola toasts: Place the baguette slices on a cookie sheet, drizzle with a little EVOO and season with some freshly ground black pepper. Transfer to the oven and cook until the bread is toasted and golden, a couple of minutes.

Flip the toasts over, spread on some of the gorgonzola, and return them to the oven for a few minutes to warm up the cheese.

Ladle the soup into bowls, top each portion with a couple of gorgonzola toasts and serve.