Creamy Cauliflower Soup with Rosemary Olive Oil

¼ cup Patricia & Paul Garlic Infused EVOO
1 medium yellow onion, chopped (about 1 cup)
2 garlic cloves, minced (about 1 TBSP)
1 quart low-sodium vegetable stock
1 medium head cauliflower, cored and broken
into 1 ½ inch florets (about 2 ½ pounds)
¼ cup Patricia & Paul Rosemary Fused Evoo
(plus more for drizzling on the soup
before serving)
2 tsp kosher salt, plus more to taste
1 tsp black pepper, plus more to taste
Freshly grated zest of 1 lemon, for serving
3 cups diced rustic country bread
(3/4-inch pieces)
¼ cup Patricia & Paul Garlic Infused EVOO
In a heavy pot or Dutch oven, heat ¼ cup Garlic Olive Oil over medium-low. Add the onion
and cook, stirring occasionally, until tender and
translucent, 6 to 8 minutes.
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 when
pierced with a fork, about 10 minutes. Add ¼
cup Rosemary Fused Olive Oil and stir well.
Meanwhile, make the optional croutons: heat ¼
cup Garlic Olive Oil in skillet over medium heat
until oil is shimmering slightly. Add bread cubes,
sprinkle lightly with salt and pepper, and cook,
tossing often, until toasted all over, 4 to 5 minutes.

Transfer the croutons to a plate or board to
Use an immersion blender to blend the soup until
creamy and thick – or use a blender and work
in batches. Add more rosemary oil to taste, and
blend to combine. Heat soup to a simmer. If the
soup is too thin, let it simmer for 5-10 minutes
to reduce slightly. The soup will continue to
thicken as it cools. Serve hot. Garnish each
serving with a swirl of rosemary oil, a few croutons,
and a sprinkle of lemon zest. Add more stock as
necessary when reheating.

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