Creamy Cauliflower Soup With Rosemary Olive Oil
This creamy cauliflower soup with rosemary olive oil is rich, smooth, and deeply comforting. With just a handful of ingredients and a fragrant rosemary oil drizzle, this vegan soup is easy to make and elegant enough for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegan
Ingredients
1 large head cauliflower, cut into florets
1 large onion, diced
2 tbsp olive oil
1 garlic clove, minced
4 cups vegetable broth
Salt and black pepper, to taste
2–3 tbsp olive oil (for rosemary oil)
2 sprigs fresh rosemary
Optional toppings: croutons, fresh herbs
Instructions
In a large pot over medium heat, heat olive oil. Sauté diced onion until translucent (5 minutes). Add garlic and cook for 1 more minute.
Add cauliflower florets and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until cauliflower is very tender.
Use an immersion blender or transfer soup in batches to a blender. Purée until smooth and creamy. Adjust seasoning to taste.
In a small pan, gently heat olive oil. Add rosemary sprigs and steep over low heat for 5–7 minutes. Remove rosemary and set oil aside.
Ladle hot soup into bowls. Drizzle with rosemary oil and top with croutons or fresh herbs if desired.
Notes
Add a splash of coconut milk for extra creaminess.
Roasted garlic or smoked paprika can boost the flavor.
Top with roasted chickpeas for protein and crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
