Creamy Cauliflower Soup


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



  1. Pour the Rosemary Olive Oil into a small bowl. 
  2. 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!)
  3. 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.
  4. 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.
  5. 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.

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