This silky cauliflower soup is thick and rich without a drop of cream or butter. Use vegetable stock to keep it vegan or substitute your favorite homemade chicken stock.
This is a good food house. Rather than waiting for a special occasion to make a dinner party-worthy meal, we create special occasions by gathering with great food. And it’s the unexpected casual get-togethers that turn into hours long parties that are the best. Columbus Day (or Indigenous People’s Day/Discoverers’ Day/Native American Day/North American First People’s Day/Italian-American Heritage and Culture Day depending on where you live) 2020… “Hey, why don’t y’all come over since everyone is off. We’ll start early and end early. Super low-key.” We started early alright. The unanticipated consequence was three extra hours of eating, drinking and being merry. We had a total blast.
It’s these moments I have in mind when I’m searching for new recipes. Since I enjoy being in the kitchen, I’m not overly concerned with whether a recipe is easy or difficult to make. It just needs to taste good. But when I find something really tasty that happens to be quick and easy – something I want to eat curled up on the couch in sweats that I’d happily serve to company – yeah.
“We’ll see you at 3:30!”
This cauliflower soup is simple and delicious. Rosemary is an assertive herb but works perfectly here by infusing olive oil that is then blended with the cooked vegetables and stock to create a rich, silky emulsion. Seasoning is always important but it really makes or breaks this dish. The recipe calls for low sodium stock and 2 teaspoons of kosher salt. If you are not using low sodium stock, cut the salt in half to start with and go from there as 2 teaspoons will be too much for some stocks. Having said that, the finished dish should be amply seasoned. For a vegan soup, use vegetable stock but you can use chicken stock if you prefer.
The addition of croutons make it a more substantial dish. Personally, I like to take advantage of any opportunity to eat fried bread so I don’t really consider them “optional” but you can decide that one for yourself. I use gluten free sliced sandwich bread, crusts removed and cubed. Choose any bread that suits your dietary needs (gluten free, dairy free, etc.)
This recipe found me via the NYT Cooking e-newsletter. It’s by Lidey Heuck who I was delighted to discover. I’ve seen her around social media for a while but it took me a minute to connect her name and her image to her online presence, Lidey Likes. Thanks for the awesome recipe, Lidey!
Cauliflower Soup with Rosemary Olive Oil
This silky cauliflower soup is thick and rich without a drop of cream or butter. Use vegetable stock to keep it vegan or substitute your favorite homemade chicken stock.
Adapted from NYT
Ingredients
For the rosemary oil:
- 3/4 cup extra virgin olive oil
- 3 (4-inch) rosemary sprigs
For the soup:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 garlic cloves, minced (about 1 tablespoon)
- 1 quart low-sodium vegetable or chicken stock, plus more as needed for reheating
- 1 head cauliflower, cored and broken down into 2-inch pieces (about 2 1/2 pounds)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
For the croutons (optional):
- Gluten free bread, cubed (I use gluten free sandwich bread with the crusts removed. Use any bread that suits your dietary needs.)
- Reserved rosemary infused olive oil
- Kosher salt
Instructions
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Make the rosemary oil. In a small, heavy saucepan, combine the rosemary sprigs and olive oil. Bring to a very gentle simmer over medium low heat. Cook for about 5 minutes, adjusting heat as needed. Be careful not to fry the rosemary. Remove from heat and allow the rosemary to cool in the oil while you make the soup.
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Make the soup. In a large, heavy pot or Dutch oven, heat the olive oil (not the rosemary oil). 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.
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Add the stock, cauliflower, salt (start with 1 teaspoon if the stock you are using is not low sodium) and pepper and bring to a boil over high heat. Lower the heat, cover, and simmer until the cauliflower is tender and can be pierced easily with a fork, about 10 minutes.
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Meanwhile, make the croutons. Lightly coat a skillet with some of the reserved rosemary oil and heat over medium. Add cubed bread and sprinkle with salt. Cook, tossing often until golden and toasted all over, about 4 to 5 minutes. Transfer the croutons to a plate to cool.
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Strain the rosemary infused olive oil into a glass jar or bowl and discard the rosemary. Transfer the stock and vegetables to a blender, working in batches if necessary, and add 1/4 cup rosemary oil. Blend on high until the soup is completely smooth and creamy. Add more rosemary oil, salt and pepper to taste and blend to combine. Return the soup to the pot and keep warm. If the soup seems thin, simmer another 5 to 10 minutes to reduce slightly. The soup will continue to thicken as it cools.
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Serve hot, garnished with a drizzle of rosemary oil and a few croutons. If the soup seems too thick when reheating, add a little stock. The soup will keep refrigerated for a couple of days. The rosemary oil will keep in a sealed container at room temperature for about a week.
Recipe Notes
-The recipe calls for low sodium stock and 2 teaspoons of kosher salt. If you are not using low sodium stock, cut the salt in half to start with and go from there as 2 teaspoons will be too much for some stocks. Having said that, the finished dish should be amply seasoned.
***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.
I love this soup! Do you have the nutritional information?
I do not have the nutritional information but I’m so glad you love it!