Creamy Cauliflower Soup With Rosemary Olive Oil

Name: Creamy Cauliflower Soup With Rosemary Olive Oil
Cook time: 40 min
Total time: 40 min
Ingredients: 1 cup olive oil; 4 (4-inch) sprigs fresh rosemary; 2 tablespoons olive oil; 1 medium yellow onion, chopped (about 1 cup); 2 garlic cloves, minced (about 1 tablespoon); 1 quart low-sodium vegetable stock, plus more as needed for reheating; 1 medium head cauliflower, cored and broken into 1 1/2-inch florets (about 2 1/2 pounds); 2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste; 1 teaspoon black pepper, plus more to taste; Freshly grated zest of 1 lemon, for serving; 3 cups diced rustic country bread (3/4-inch pieces)

Instructions

Cook:40min

This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.

Updated at: Sun, 23 Feb 2025 00:06:51 GMT