Imagine wrapping your hands around a warm bowl of velvety soup on a chilly evening. This Creamy Cauliflower Soup With Rosemary Olive Oil delivers a cozy, gourmet experience right in your own kitchen. Combining the earthy flavors of roasted cauliflower with the aromatic charm of rosemary-infused olive oil, this dish is comforting and elegant.
What makes this recipe so special? Its simplicity! With just a few wholesome ingredients, you can create a delicious and nutritious soup. Whether hosting a dinner party or looking for a healthy weeknight meal, this soup will win over hearts (and stomachs).
Nutrition Information (Per Serving)
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Why You’ll Love This Recipe
- Healthy Comfort Food: Packed with nutrients yet indulgently creamy.
- Easy to Make: Ready in under an hour with minimal effort.
- Versatile: Ideal for meal prep or a crowd-pleasing appetizer.
- Elegant Touch: The rosemary olive oil adds a gourmet flair.
- Customizable: Dairy-free and vegan options are available.
Ingredients
Soup Base
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- Salt and pepper to taste
Rosemary Olive Oil
- 3 tablespoons extra virgin olive oil
- 1 sprig of fresh rosemary
Ingredients and Substitutions
Cauliflower
The dish’s star, cauliflower, provides a mild, nutty flavor. For a twist, try substituting half with roasted broccoli or parsnips.
Heavy Cream
Adds richness to the soup. Replace with coconut milk or cashew cream for a dairy-free alternative.
Rosemary Olive Oil
Infuse the soup with herbal notes. You can swap rosemary for thyme or sage if desired.
Vegetable Broth
Enhances the flavor of the soup. Chicken broth can be used for non-vegetarian versions.
How to Make Creamy Cauliflower Soup With Rosemary Olive Oil (Step-by-Step)
Step 1: Perfect Roasting
Roasting the cauliflower intensifies its natural sweetness and adds depth to the soup. Ensure the florets are evenly spaced on the baking sheet for even browning.
Step 2: Building Flavor
Sautéing onions and garlic creates a flavorful base. Don’t skip this step; it enhances the soup’s overall taste.
Step 3: Blending for Silkiness
An immersion blender makes the process mess-free, but a countertop blender achieves a smoother consistency.
Step 4: Finishing Touches
Drizzling rosemary-infused olive oil adds complexity and elevates the dish from simple to sophisticated.
Expert Tips for Success
- Don’t Overcrowd the Baking Sheet: Overcrowding causes steaming instead of roasting, resulting in less flavor.
- Taste and Adjust Seasoning: Soup flavors develop as it cooks. Adjust salt and pepper after blending.
- Use Fresh Rosemary: Fresh herbs infuse better than dried ones for the olive oil.
- Make It Ahead: This soup tastes even better the next day as the flavors meld.
Variations and Customizations
- Vegan Version: Use coconut milk instead of cream and vegetable broth.
- Spicy Twist: Add a pinch of red chili flakes for heat.
- Cheesy Addition: Stir in shredded Parmesan or cheddar for a cheesy touch.
- Low-Carb Boost: Garnish with crispy bacon bits for a keto-friendly topping.
Storage and Reheating Instructions
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
- Warm on the stovetop over low heat, stirring occasionally.
- Microwave individual portions for 1-2 minutes, stirring halfway through.
Serving Suggestions
Pair this soup with:
- Crusty Bread: Perfect for dunking into the creamy goodness.
- Side Salad: A fresh green salad balances the richness.
- Grilled Cheese: An indulgent pairing for a satisfying meal.
Frequently Asked Questions (FAQs)
Q: Can I use frozen cauliflower?
A: Yes! Thaw it first, then roast or sauté before adding to the soup.
Q: Can I make this soup in advance?
A: Absolutely. The flavors deepen when made a day ahead, making it perfect for meal prep.
Q: Is this soup gluten-free?
A: Yes, as long as your broth is certified gluten-free.
Related Recipes
- Broccoli Cheddar Soup: Another creamy, comforting bowl of goodness.
- Roasted Tomato Basil Soup: A classic soup with bold flavors.
- Butternut Squash Soup: Perfect for fall evenings.
Conclusion
This Creamy Cauliflower Soup With Rosemary Olive Oil is the perfect marriage of simplicity and sophistication. Whether you’re looking for a comforting meal or a stunning starter for a dinner party, this soup checks all the boxes. Give it a try, and let it’s velvety texture and aromatic rosemary notes brighten your table.
Happy cooking, and don’t forget to drizzle that rosemary olive oil with love! 😊
Chilled Zucchini Soup With Lemon and Basil
Creamy Cauliflower Soup With Rosemary Olive Oil
Ingredients
Soup Base
- 1 larg head of cauliflower, cut into florets
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- ½ cup heavy cream (or coconut milk for a dairy-free option)
- Salt and pepper to taste
Rosemary Olive Oil
- 3 tbsp tablespoons extra virgin olive oil
- 1 sprig fresh rosemary
Instructions
- Step 1: Roast the CauliflowerPreheat your oven to 400°F (200°C).Toss cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet in a single layer.for 20 minutes, or until golden and tender.
- Step 2: Sauté AromaticsIn a large pot, heat 1 tablespoon of olive oil over medium heat.Add diced onion and sauté until translucent, about 5 minutes.Stir in minced garlic and cook for an additional 1 minute, until fragrant.
- Step 3: Simmer the SoupAdd roasted cauliflower and vegetable broth to the pot.Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Step 4: Blend and CreamUsing an immersion blender, puree the soup until smooth. Alternatively, blend in batches using a countertop blender.Stir in the heavy cream and adjust seasoning with salt and pepper.
- Step 5: Infuse the Rosemary OilIn a small saucepan, heat the olive oil over low heat.Add the rosemary sprig and let it steep for 5 minutes. Remove from heat and discard the rosemary.
- Step 6: ServeLadle the soup into bowls.Drizzle each serving with rosemary olive oil for an elegant finish.
Notes
- For an extra creamy texture, strain the soup through a fine mesh sieve after blending.
- Garnish with crispy croutons, chopped parsley, or toasted almonds for added texture.