Creamy Cauliflower Soup with Rosemary Infused Olive Oil Drizzle

"This thick and creamy soup is simple and delicious. The infused olive oil with rosemary adds a pleasant herby flavor that elevates this dish. For a heartier meal, top soup with croutons and pair with a fresh salad. Tip: Use vegetable stock for a vegan option."
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Item No. REC8856
undefined out of 5 Customer Rating
Easy
6
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Ingredients

  • extra-virgin olive oil (3/4 cup + 2 tablespoons)
  • 4-inch rosemary springs (3)
  • medium yellow onion, peeled, chopped, about 1 cup (1)
  • cloves garlic, peeled, minced (2)
  • low sodium chicken stock or vegetable stock (1 quart)
  • head cauliflower, cored and broken down into 2-inch pieces (1)
  • kosher salt, as desired
  • ground black pepper (2 teaspoons)

Utensils needed

  • Large Pot
  • Small Saucepan

Instructions

Step 1
1. Place a small saucepan over medium-low heat with ¾ cup olive oil and rosemary sprigs. Bring to a gentle simmer and cook for about 5 minutes, adjust heat as needed. Remove from heat and allow the rosemary to cool in the oil while you make the soup.

Step 2
2. Place a large pot over medium heat with remaining 2 tablespoons oil. Add onions and cook until tender and translucent, about 6 to 8 minutes. Add garlic and cook for about 30 seconds. Add stock, cauliflower, salt, and pepper and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the cauliflower is tender, about 10 minutes.

Step 3
3. Strain the rosemary-infused oil and discard the rosemary.

Step 4
4. Assemble the immersion blender attachment on the power base. Submerge the blender head in the mixture.

Step 5
5. Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.

Step 6
6. When blending is complete, remove immersion blender. Serve soup hot with a drizzle of rosemary oil.