— · Mains
Creamy Cauliflower Soup With Rosemary Olive Oil
This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant first-course soup into a satisfying lunch.
Ingredients
Serves 6- 1 cupolive oil (for rosemary oil)
- 4(4-inch) sprigs fresh rosemary
- 2 tbspolive oil (for soup)
- 1 mediumyellow onion, chopped
- 2garlic cloves, minced
- 1 quartlow-sodium vegetable stock, plus more as needed
- 1 mediumhead cauliflower, cored and broken into 10.5-inch florets
- 2 tspkosher salt, plus more to taste
- 1 tspblack pepper, plus more to taste
- Freshly grated zest of 1 lemon, for serving
- 3 cupsdiced rustic country bread (0.75-inch pieces, optional croutons)
Method
- 01
Make the rosemary oil: In a medium skillet, combine the 1 cup olive oil and rosemary sprigs. Cook over low heat for 5 minutes at a very gentle simmer. Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if making croutons. Allow to cool while you make the soup.
- 02
Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- 03
Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender, about 10 minutes.
- 04
Optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer to a plate to cool.
- 05
Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and ¼ cup rosemary oil to a blender and blend on high until creamy. Return to the pot and bring to a simmer. Season to taste with salt and pepper.
- 06
Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating.