Cauliflower Soup With Rosemary Olive Oil
Cauliflower Soup With Rosemary Olive Oil. Creamy and comfy and cozy soup to start another cold week here. A lemony, herby cauliflower purée topped with crispy croutons, lemon zest, and rosemary infused olive oil. The rosemary olive oil is the key to making this soup super unique and extra delicious. Happy Monday soup night guys !!
It’s Monday and you know that means soup night here. And when it’s this cold and it’s January, it’s kind of one of the only things to lightened the mood on a Monday….and a glass of wine of course. And there’s nothing like a creamy cauliflower soup to get the cozy vibes going.
This cauliflower soup is totally different than any other one we’ve tried before…and I will say, we have tried plenty of different cauliflower soups. But this one definitely hits different. It's got the lemony tang, the crispy croutons, and the best part….the herby rosemary infused olive oil.
I literally drenched my bowl with this olive oil because it was kind of addicting. It’s my favorite part of this bowl because it’s so different than just adding a drizzle of plain old olive oil. The rosemary infusion just takes it to a whole new level of deliciousness.
So cheers to the last week of January guys !! I am not sad to see this cold, dreary, tiring month go. Especially because that means we are one month closer to my favorite season….summer. And I cannot wait for those warm nights at the beach with a tropical cocktail and summery dinner. Gotta dream, you know ?!
Ingredients
For the Rosemary Oil
1 cup olive oil
5 (4 inch) sprigs fresh rosemary
For the Soup
2 tablespoons olive oil
1/2 sweet onion; chopped
1 large garlic clove; minced
1 quart vegetable stock
1 head cauliflower; cut into florets
2 teaspoons kosher salt
1 teaspoon black pepper
zest of 1 lemon
2 slices thick-cut rustic bread; cut into 1 inch pieces
Directions
Make the rosemary oil. In a medium skillet combine the olive oil and rosemary sprigs. Cook over low heat for 10 minutes. Pour the rosemary oil into a measuring cup, leaving 2 tablespoons in the skillet for the croutons.
In a large pot, heat the oil olive over medium heat. Add the onion and cook for 5 - 6 minutes or until translucent. Add the garlic and cook for another minute.
Add the cauliflower, vegetable stock, salt, and pepper. Increase the heat to high and bring to a boil. Lower the heat, cover, and simmer for about 15 - 20 minutes or until cauliflower is tender.
Remove the rosemary from the oil. Pour 1/4 cup of the oil into the soup mixture. Using an immersion blender, puree until creamy. Add more oil to taste. Season with additional salt and pepper. Keep warm.
Make the croutons. Heat the reserved rosemary oil over medium heat. Add the croutons and season with salt and pepper. Toss until toasted for about 5 minutes.
Serve soup drizzled with rosemary oil, sprinkled with lemon zest, and topped with croutons.
