Creamy Cauliflower Soup With Rosemary Olive Oil

Luxuriously Smooth and Comforting – A Perfect Soup for Cozy Nights

This Creamy Cauliflower Soup with Rosemary Olive Oil is a rich, velvety soup that’s perfect for fall and winter evenings. The combination of tender cauliflower and fragrant rosemary-infused olive oil creates a delicious depth of flavor that is both soothing and indulgent. It’s a fantastic dish for family dinners or even festive gatherings. Whether served as a starter or main course, this soup will surely impress your guests with its creamy texture and subtle, earthy taste.

This soup is ideal for cozy nights in, holiday dinners, or as a comforting meal on cold winter days. It also makes a great starter for Christmas or Thanksgiving feasts, or any special family gathering.

How to Make From Scratch Cauliflower Soup:

Begin by roasting cauliflower until golden brown.
In a large pot, sauté onions and garlic in olive oil until fragrant.
Add roasted cauliflower and vegetable broth. Simmer until cauliflower is soft.
Blend the soup until smooth.
Infuse olive oil with fresh rosemary by gently heating them together in a pan.
Drizzle rosemary-infused olive oil over each bowl of soup before serving.

When to Flip Cauliflower Soup:
No flipping is involved, but ensure you stir the soup occasionally while simmering to prevent burning.

How to Reheat Cauliflower Soup:
To reheat, gently warm the soup in a pot over medium heat, stirring occasionally to avoid separation.

Can You Save Batter Cauliflower Soup?:
No batter in this recipe, but leftover soup can be stored and reheated later.

Can You Freeze Cauliflower Soup?:
Yes, this soup freezes well. Let it cool completely, transfer to an airtight container, and freeze for up to 3 months. To thaw, let it defrost in the fridge overnight and reheat on the stove.

Ingredients:

1 large head of cauliflower, cut into florets
1 onion, diced
3 garlic cloves, minced
4 cups vegetable broth
1/2 cup heavy cream (optional)
2 tablespoons olive oil
2 sprigs fresh rosemary
Salt and pepper to taste
Optional: Fresh parsley for garnish

Directions:

Preheat your oven to 400°F (200°C). Spread cauliflower florets on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until golden brown.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
Add the roasted cauliflower to the pot, then pour in the vegetable broth. Bring the mixture to a boil, reduce heat, and let it simmer for 10-15 minutes until the cauliflower is very soft.
Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Stir in heavy cream if you want an extra creamy texture.
In a small saucepan, heat 2 tablespoons of olive oil with the rosemary sprigs over low heat for about 5 minutes to infuse the oil with the rosemary flavor. Remove from heat and discard the rosemary.
Ladle the soup into bowls and drizzle each serving with the rosemary-infused olive oil.
Garnish with freshly chopped parsley if desired and serve immediately.

Editor’s Note:
For a little extra flavor, add a pinch of red pepper flakes or a splash of lemon juice to brighten the soup. You can also roast the garlic along with the cauliflower for a deeper roasted flavor.

Nutrition Facts:
Per serving (makes 4 servings):