Use your seasonal and fresh cauliflower in this creamy soup this fall!
- 2 tablespoons We Olive Extra Virgin 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 floret (about 2 1/2 pounds)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- Freshly grated zest of 1 lemon, for serving
- 1 cup of Rosemary Olive Oil
- Pour the Rosemary Olive Oil into a small bowl.
- Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons We Olive Extra Virgin Olive Oil over medium-low. 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. (Be careful not to let the garlic scorch!)
- 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.
- Working in batches if necessary, carefully transfer the vegetables, stock, and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring it to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
- Serve hot. Garnish each serving with a swirl of rosemary oil and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating.