Creamy Cauliflower Soup with Rosemary Olive Oil
Recipe Date:
September 1, 2025
Serving Size:
6
Cook Time:
00:40:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 cup olive oil
- 4 sprigs fresh rosemary
- 2 tbsps olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 quart low-sodium vegetable stock
- 1 medium head cauliflower, cored and broken down
- 2 tsps kosher salt
- 1 tsp black pepper
- freshly grated lemon zest
Directions
Tasting notes: The richness of the soup beautifully balances the mouth coating tannins of the Estate Pinot.
Serena's tips: Make the croutons yourself (let me know if you want our recipe) and it is a superb soup. Pair with a green salad and a bowl of ice cream and you've created a fabulous dinner.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1020764-creamy-cauliflower-soup-with-rosemary-olive-oil
Recipe link courtesy Lidey Heuck for the New York Times. Photo courtesy of Linda Xiao for the New York Times.
