Creamy Cauliflower Soup With Rosemary Olive Oil

Why You’ll Love This Recipe

I love how this soup balances elegance and ease. It’s completely vegan, but you’d never guess it from the luscious texture. It’s also flexible—perfect on its own, or dressed up with crispy croutons and fresh herbs. The rosemary oil not only makes the soup pop but also gives me an easy flavor boost I can use on other meals throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 large head of cauliflower, chopped into florets

• 1 large onion, diced

• 2 tablespoons olive oil (plus more for rosemary oil)

• 1 clove garlic, minced

• 4 cups vegetable broth

• Salt and freshly ground black pepper, to taste

• 2 sprigs fresh rosemary

• Croutons (optional, for topping)

Directions

1. Cook the Vegetables:
   I heat olive oil in a large pot over medium heat, then sauté the onion until translucent, about 5 minutes. I add the garlic and cook for another minute before stirring in the cauliflower.

2. Simmer:
   I pour in the vegetable broth and season with salt and pepper. I bring the mixture to a boil, then reduce the heat and simmer uncovered for about 20–25 minutes, until the cauliflower is very tender.

3. Blend Until Creamy:
   Using an immersion blender (or transferring in batches to a blender), I purée the soup until it’s completely smooth and creamy. I taste and adjust the seasoning if needed.

4. Make the Rosemary Olive Oil:
   While the soup simmers, I gently warm a few tablespoons of olive oil in a small saucepan. I add the rosemary sprigs and let them steep over low heat for about 5–7 minutes. Then I remove the rosemary and set the infused oil aside.

5. Serve:
   I ladle the hot soup into bowls and drizzle with rosemary olive oil. For extra texture, I like to add a few crisp croutons on top.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories per serving (approx): 210 kcal

Variations

Sometimes I stir in a splash of coconut milk for added richness or toss in a few roasted garlic cloves for depth. A pinch of nutmeg or smoked paprika also complements the cauliflower beautifully. If I want protein, I’ll top it with roasted chickpeas.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove or in the microwave. The rosemary oil can be stored separately in a sealed jar at room temperature for about a week.

FAQs

Can I freeze this soup?

Yes, I let it cool completely, then freeze it in containers for up to 3 months. I reheat gently to preserve the smooth texture.

What can I use instead of cauliflower?

Broccoli or parsnips make good substitutes. I adjust cooking time based on the vegetable’s texture.

Is this soup suitable for a dinner party?

Absolutely. It’s elegant and pairs well with crusty bread or a salad. I always drizzle the rosemary oil just before serving for a gourmet touch.

Can I make it without the rosemary oil?

Yes, though I think the infused oil really elevates the soup. If I’m short on time, I just stir in a bit of olive oil and chopped fresh herbs at the end.

How do I make crispy croutons?

I toss cubed bread with olive oil, salt, and a little garlic powder, then bake at 375°F for 10–15 minutes until golden.

Conclusion

Creamy cauliflower soup with rosemary olive oil is one of those recipes I keep coming back to—it’s soothing, flavorful, and easy to customize. Whether I’m serving it as a refined starter or enjoying it curled up with a book on a chilly afternoon, this soup always hits the mark. And that rosemary oil? I now keep a jar of it on hand at all times.

Print