Creamy Cauliflower Soup with Rosemary-Infused Olive Oil

Updated Jan. 12, 2023

Total Time: 40 minutes

Servings: 4–6

A comforting, velvety cauliflower soup infused with fragrant rosemary oil, perfect for cool weather. The rosemary-infused oil elevates both the soup and optional croutons, while a few simple additions (like potatoes or white beans) can transform it into a heartier, more protein-rich meal.

Ingredients

For the Rosemary-Infused Olive Oil:

• 1 cup extra virgin olive oil

• 4 fresh rosemary sprigs (4-inch length each)

For the Soup Base:

• 2 tablespoons extra virgin olive oil

• 1 medium yellow onion, finely chopped (about 1 cup)

• 2 garlic cloves, minced (about 1 tablespoon; double for deeper flavor, as suggested by users)

• 1 quart low-sodium vegetable stock (plus more for reheating)

• 1 medium head cauliflower (about 2½ pounds), cored and cut into 1½-inch florets

• 2 teaspoons kosher salt (e.g., Diamond Crystal), plus more to taste

• 1 teaspoon freshly ground black pepper, plus more to taste

For the Optional Croutons:

• 3 cups diced rustic country bread (¾-inch cubes; use stale bread for better texture, or repurpose leftover bread)

• Kosher salt and freshly ground black pepper (generous sprinkling)

• 2 tablespoons residual rosemary-infused oil (from the skillet after straining rosemary stems)

Instructions

Step 1: Make the Rosemary-Infused Olive Oil

In a medium, heavy-bottomed skillet, combine the 1 cup olive oil and rosemary sprigs. Heat over low heat for 5 minutes, adjusting heat to maintain a very gentle simmer (avoid boiling, which would fry the rosemary). Remove from heat and let cool completely. Strain the oil through a fine-mesh sieve into a small container, discarding the stems. Reserve the residual oil in the skillet for croutons.

Step 2: Sauté Aromatics & Prepare the Soup Base

In the same heavy pot or Dutch oven, heat the 2 tablespoons olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until translucent and tender (6–8 minutes). Add garlic and cook 30 seconds until fragrant (be careful not to scorch).

Step 3: Simmer Cauliflower Until Tender

Add the vegetable stock, cauliflower florets, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil over high heat, then reduce to a simmer, cover partially, and cook until cauliflower is fork-tender (10 minutes).

Step 4: Make Optional Croutons

While the cauliflower simmers, heat the skillet with residual rosemary oil over medium heat. Add bread cubes, sprinkle with salt and pepper, and toss frequently until golden and toasted (4–5 minutes). Transfer to a plate to cool.

Step 5: Blend the Soup to Creaminess

Carefully transfer the hot soup (stock, cauliflower, and vegetables) to a blender in batches. Add ¼ cup rosemary oil and blend on high until ultra-smooth (1–2 minutes per batch). Return the blended soup to the pot, stir in additional rosemary oil to taste, and simmer gently for 5–10 minutes (uncovered) to reduce if thin.

Step 6: Serve & Garnish

Ladle soup into bowls. Garnish with:

• A swirl of extra rosemary oil

• 2–3 croutons

• Freshly grated lemon zest (for brightness)

Pro Tips & Variations

Recipe Enhancements:

• Heartier Version: Add 1 peeled, diced potato with cauliflower for creaminess, or a can of drained white beans (per user feedback) for protein.

• Herb Substitution (for rosemary allergy): Replace rosemary with thyme, sage, or tarragon in the oil (thyme is a classic cauliflower pair).

Efficiency Hacks:

• Use an immersion blender directly in the pot (after removing 2 cups of soup) to avoid transfer.

• Leftover rosemary oil keeps in a sealed container at room temperature for 1 week. Reheat soup with ¼ cup stock per serving to adjust thickness.

Enjoy this versatile, comforting soup—customize it with herbs, veggies, or proteins to suit your taste!