Creamy Cauliflower Soup With Rosemary Olive Oil Recipe (2024)

An immersion blender works well to get the creamy consistency and is easier than putting batches in a standing blender.

I made the rosemary oil early and used it for sautéing the onions and garlic (which I doubled).Didn’t want to waste the oily rosemary so I pulled the leaves and chopped with more garlic and preserved lemon to use as a paste to rub on tomorrow’s chicken (will use more of the leftover oil as well!)

I've got a fresh head of cauliflower in the refrigerator that is calling out to be made into this recipe. The only thing I'll probably do is add a potato or two. When pureed along with the cauliflower, the potato/s add a creamy unctuousness without using cream, as many recipes include.

I have made a "no-recipe" version of this many times in the past. Rosemary sounds like a great addition. I think I might caramelize chickpeas in the rosemary oil and use those instead of croutons, to add some protein.

I'm happy to report this freezes beautifully, and now exists in the "Freezes Beautifully" section of my recipe box.

Just made this, croutons & all. Super delicious. Only used a 1/2 cup olive oil (with 4 sprigs rosemary) but next time will make more to have left over as author mentioned. I too looked up the recipe mentioned by others; no comparison! This has rosemary infused olive oil, & rosemary olive oil infused croutons each of which takes very little extra time & add enormous flavor!

I used Better than Bouillon’s “No Chicken” base - my go to. I paired with roasted balsamic carrots and a beet/avocado/pistachio salad - completely plant based and delicious!

Add a 15oz can of white beans when adding cauliflower. With an immersion blender, purée the soup. Makes a real meal. And VEGAN at that w/toasted bread and a flavored dipping oil

I’m stunned by how good this is. Just a few simple ingredients but it tastes so rich. Don’t skimp on the pepper. It gives it a subtle kick. Also, I sautéed some small cauliflower pieces in the rosemary oil which I used as a garnish rather than the croutons. Delicious.

This soup is delicious! I only made 1/2 a cup of olive oil and it was more than enough. Go light on the lemon zest, as it can over power the wonderful rosemary flavor. Will definitely be making this again!

I roasted the cauliflower before adding to the broth and it turned out nicely.

Save yourself a step and use immersion blender. Also doubled garlic and don’t skimp on salt

Didn’t have rosemary on hand, so subbed sage. Turned out delicious! Added a bit of garlic to the croutons for an extra note. Will make again!

Loved loved loved this soup. Simple to make, common ingredients, luscious flavor and texture. A keeper. Note: I probably used twice the garlic.

Using veggie stock (or even chicken stock) plus the one step extra rosemary oil knocks this out of the park. It takes Bertolli's stewed cauliflower in water and adds depth and richness. Try it before you critique.

Soooooo good! An immersion blender is perfect for blending in the pot. This has been our go-to soup for the last few winters - it's super simple, but tastes like it took a lot more time and work.

This is a delicious soup! As other cooks suggested, I added two small potatoes to the cauliflower and onions. I doubled the garlic. Don’t skip the rosemary, oil and croutons.

Absolutely amazing made it as the recipe says. Will definitely make this again

Very good. Not a lot of leftovers for 2 people. We plan to make it again and I might double the recipe.

I also put in a bay leaf and added a little grated cheddar and parmesan cheese. Topped it with some chili crisp to give it a kick. If I were to make this again, I would probably roast the cauliflower first to bring out more flavor.

Is this good to make a day ahead?

A ridiculous amount of salt

So good! The surprise hit of my dinner party. Don't skip the croutons. Used an immersion blender and accidentally added a bit more pepper than the recipe called for.

No changes at all! Lidey is brilliant. This recipe is easy enough to make at the end of the day with leftovers.

After making the rosemary oil I sliced the onion in half and placed sliced side down on a large baking tray. Added cauliflower florets and a bulb of garlic cloves leaving the individual clove skins on. Coated everything with the infused oil. Roasted 20 minutes at 450F. Let cool, squeezed garlic out of skins and put everything in a large pan, added broth, salt and pepper and simmered 10 minutes. Added 1/4 cup of the oil and blitzed. Drizzled with lots more oil. Absolutely delicious!

Turned out well! I roasted the cauliflower and a head of garlic before using my immersion blender on it all. Also chopped and added a little of the oil-soaked rosemary to the pot- smelled too good to waste it! The rosemary oil drizzle adds a really nice touch.

With the exception of roasting cauliflower and using an immersion blender, I followed this recipe to a T. It is deserving of every 5 star review—exceptional!

Does rustic country bread go by another name? Should the bread be "sweet" or is "sourdough" okay?

This was outstanding. I made a few tweaks and loved the results.1. I skipped the croutons2. Due to diet restrictions I can't have gravy and this soup was thick enough to use as a gravy on turkey. I actually liked it better than gravy.3. I ended up only needing 1/4 cup of the prepared oil.4. I used Better Than Bouillon Vegetable base for the broth (not low-sodium) so next time I will reduce the added salt.5. I skipped the lemon.6. Use an immersion blender if you have one, much easier.

Hmmm. Mine didn’t really look like this —more beige-ish. Tasty after adding the smoked paprika a fellow cook recommended. Also the chick peas crisped in some of the rosemary oil. Will I make it again? Unsure.